These three-ingredient oatmeal cookies are basically magic. biglittlerecipes
This is less than ideal when what we’re actually after is an oatmeal cookie.Photo by Bobbi Lin. PROP STYLIST: BROOKE DEONARINE. FOOD STYLIST: ANNA BILLINGSKOG.to the banana, and return to the signature source of sweetness in classic oatmeal cookies: brown sugar. Its caramel-toffee vibes give these cookies tons of complexity without overshadowing the oats.
When it comes to fat, we’ll swap in something that’s less in-your-face than peanut butter, but still dairy-free: tahini, or toasted, ground sesame seeds. I love using this ingredient as, thanks to its intense creaminess and subtle nuttiness. All you have to do is mix the three ingredients in a bowl , then scoop and bake. No butter-and-sugar creaming. No dough chilling. No fuss.
The result is halfway between a newfangled granola bar and an old-fashioned oatmeal cookie, equal parts wholesome and gratifying, with a crunchy crust and chewy center. And considering that the ingredient list is identical to my morning oatmeal, I happily take this as permission to have two or three and call it breakfast. Coffee for dunking not optional.
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