3-Ingredient Oatmeal Cookies
Votes: 1
Time: 50 min.
Complexity: easily
Quantity: 12 cookies
Complexity: easily
Quantity: 12 cookies
Nutritional value per serving:
Calories 249, total fat 24 G., saturated fats 15 G., proteins 2 G., carbohydrates 7 G., fiber 1 G., cholesterol 84 mg, sodium 12 mg, sugar 0 G.
Calories 249, total fat 24 G., saturated fats 15 G., proteins 2 G., carbohydrates 7 G., fiber 1 G., cholesterol 84 mg, sodium 12 mg, sugar 0 G.
The star of this recipe is cookie paste, a creamy, nut-free spread typically made from spiced Belgian speculoos cookies. It's sold in jars in the peanut butter aisle. Combine the cookie paste with oats and eggs to create the quickest and most delicious three-ingredient oatmeal cookie dough.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup oatmeal
- 1 cup cookie paste
- 1 large egg
We recommend
Recipes with similar ingredients: rolled oats, shortbread cookies, eggs
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- Place 0.5 cups of rolled oats in a food processor and pulse until smooth. Add the cookie dough and egg to a large bowl and pulse until smooth. Add the ground oats and the remaining 0.5 cups of rolled oats.
- Take 2 tablespoons of dough, form into balls and place on a baking sheet.
- Bake until cookies are set and golden brown around the edges, 13 to 15 minutes, let cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely, about 30 minutes.
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