Vanilla Oatmeal Breakfast Cookies
Stumbled upon these DELICIOUS tiny cookies while experimenting in the kitchen. It all started with Nilla wafers – one of my childhood favorites and a serious guilty pleasure. My sister and I agree the vanilla sweetness is simply irresistible, so we thought it would be fun to re-create a healthier version of Nilla wafers at home.
After pouring in ingredients, mixing, and baking the first batch, we ended up with these two-bite sized, vanilla flavored cookies from heaven. A bit fluffy with a somehow creamy oatmeal flavor, they were absolutely scrumptious. All kudos to Lily for coming up with the recipe!
The verdict: No Nilla’s needed… these babies totally satisfied and were gobbled up in no-time. We decided to call them breakfast cookies since they are made of oats and relatively healthy, but of course, they’re perfect for whenever you’re craving something a little bit sweet!
Ingredients Directions Combine 1 tbsp flax seeds with 3 tbsp water and set aside to make a "flax egg." Let sit for about 10 minutes while you prepare the rest of the batter. Mix oat flour, baking powder, and salt. If you don't have oat flour... combine 1 1/2 cups rolled oats in a blender with the baking powder and salt. Blend until broken down into a flour. Combine softened butter, yogurt, sugar, honey, "flax egg," vanilla extract, and milk. Mix until smooth. Add oat flour mixture and stir until evenly combined. Preheat oven to 350 degrees Fahrenheit. Meanwhile, chill batter for 10 minutes in the refrigerator. Scoop 1/2 tbsp sized dollops of dough onto a prepared baking pan. Cook for 15-18 minutes, let cool, and enjoy! Store in an airtight container in the refrigerator for 3-5 days, or in the freezer for months. Combine 1 tbsp flax seeds with 3 tbsp water and set aside to make a "flax egg." Let sit for about 10 minutes while you prepare the rest of the batter. Mix oat flour, baking powder, and salt. If you don't have oat flour... combine 1 1/2 cups rolled oats in a blender with the baking powder and salt. Blend until broken down into a flour. Combine softened butter, yogurt, sugar, honey, "flax egg," vanilla extract, and milk. Mix until smooth. Add oat flour mixture and stir until evenly combined. Preheat oven to 350 degrees Fahrenheit. Meanwhile, chill batter for 10 minutes in the refrigerator. Scoop 1/2 tbsp sized dollops of dough onto a prepared baking pan. Cook for 15-18 minutes, let cool, and enjoy! Store in an airtight container in the refrigerator for 3-5 days, or in the freezer for months.
Ingredients
Directions
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