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Belle

Oat Cookies with Chocolate

A gluten-free oatmeal cookie that tastes better than the ones you can buy and is completely free of junk. A perfect family cookie that you can also easily give as a gift to someone you care about!
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Prep Time 15 minutter
Cook Time 45 minutter
Total Time 1 time
Servings: 32 cracker
Course: cracker
Cuisine: Baked Goods
Ingredients Equipment Method Notes

Ingredients
  

  • 100 g Oat flour (I'm just grinding some rolled oats in a spice grinder.)
  • 60 g Oatmeal
  • 30 g Tapioca Flour (not starch but flour; it's also called Yucca, Manitoba, etc.)
  • 20 g Willow root (also called arrowroot; you can use potato starch instead if you don't have arrowroot)
  • 25 g Raw cane sugar (I use Dulcita, but you can use mascobado, muscovado, or panela without any problem.
  • 35 g Unrefined cane sugar (I'm just using brown cane sugar here, but you can also use demerara)
  • 1 tbsp Vanilla sugar (I use the homemade version; find the recipe on the blog)
  • 1/2 tsp Savory (I use fleur de sel)
  • 5 g Baking powder (I use a gluten- and aluminum-free baking powder)
  • 30 g Honey (It's a good idea to use pre-sweetened honey for baking, if you have any.)
  • 100 g Unsalted Butter (cold butter, cut into cubes)
  • 300 g Dark Chocolate 70% (I use a lecithin-free dark chocolate)

Equipment

  • 1 Food Processor(If you don't have one, you have hands, and they work just as well)

Method
 

  1. Mix all the dry ingredients in a bowl.
  2. If you have a food processor, you can pour the ingredients into the bowl and pulse the dough to incorporate the butter and honey into the flour.
  3. If you don't have a food processor, pour your cold butter cubes into the dry ingredients. Rub the butter into the dry ingredients until you have a dough that resembles fine crumbs. Then add the honey and quickly bring the dough together—it should be uniform—and let it rest for about 30 minutes.
  4. Preheat the oven to 180 degrees. (Do not use the convection setting.)
  5. Roll out the dough to a thickness of about 3–4 mm. Place the rolled-out dough in the freezer or refrigerator for 20 minutes, then cut out the cookies. I use a 6-cm-diameter cookie cutter for these cookies.
  6. Bake the cookies for about 8–10 minutes, until they are golden brown around the edges.
  7. Let the cookies cool on a wire rack.
  8. Once the cookies have cooled completely, temper the chocolate, dip each cookie in the chocolate, and place them on a silicone mat or parchment paper to cool until the chocolate has set completely.
  9. The cookies can be packed in cellophane bags or stored in an airtight cookie jar. They’ll last for several months if stored properly. The question is more whether they’ll last that long! In our house, they’re usually gone after a couple of days...

Notes

You can dip the cookies in other types of chocolate if you have access to good-quality light or white chocolate. I never temper less than 300g of chocolate; there will always be extra chocolate left over that can be used for an extra batch of cookies or ice cream. I usually just store it in a dry place in the bowl until I need it again.