After living many years in the Nordics we got obsessed with all the recipes made with oats. The first among all is the porridge, called havregrød in Denmark, that comes in many variations from the sweet to the savoury ones.
Today’s recipe, Flourless Brittle Oatmeal Chocolate-Chunk Cookies, uses the oat instead of flour to prepare the traditional chocolate chips cookies making them lighter and a little bit healthier.
INGREDIENTS for around 20 pieces
Preparation: 10 min – Cooking Time: 15 minutes
- 180 g (2 1/4 cups) old-fashioned oats
- 1 Tbsp cornstarch
- 1/2 tsp baking powder
- 110 g (1/2 cup) unsalted butter, softened
- 80 g (1/2 cup) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 100 g (1 cup) chocolate chunks
- 1/2 tsp salt
METHOD
- In a food processor, blend 100 g (1 1/4 cups) of oats until very finely ground. Add cornstarch and baking powder and mix.
- In a stand-mixer’s bowl, beat the butter with the sugar until light and fluffy. Add the egg and the vanilla and beat until smooth. Then add the dry mixture and mix until well combined. Pout the chocolate chunks and the remaining old-fashioned oats.
- Heat the oven to 190°C.
- Drop the dough by a tablespoon 2 cm apart on a parchment-lined tray. Bake for about 15 minutes until golden brown. Let it cool 5 minutes before serving.
- Store tightly covered.
mad and delicacy 
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