After watching @thehomecookepage's oatmeal cookies recipe, I decided to make some for myself and my kids. Me being me doesn't always stick to recipes. And this is the concoction I came up with, gluten-free sheet pan oat cookie. I can say that this is almost like my previous granola recipe. Almost.
I am using Hexa Breakfast Oat Mix. If you do not have access to any Hexa products, you can use a combination of rolled oats, desiccated coconut, sunflower seeds and chia seeds. I added some dried currants too. You can of cos use any desired dried fruits; raisins, apricots, cranberries or even a mixture. Be wild and bold. You can also add some nuts too.
I am using a standard 13" x 9" sheet pan. Please adjust the amount of ingredients accordingly. My daughters said that this doesn't look appealing. But as soon as they tried a piece, they wanted more and guess what? We finished the whole sheet pan cookie in 1 day.
Ingredients:
(Serve 4 or 13" X 9" sheet pan)
Rolled Oats, 105g
Unsalted Butter Softened, 90g
Demarara Sugar, 100g
Sea Salt, 4g
Beaten Eggs, 90g
Coconut Oil, 20g
Hexa Breakfast Oat Mix, 120g or A Combination of Rolled Oats, Desiccated Coconut, Flaxseeds, Sunflower Seeds, Pumpkin Seeds and Chia Seeds.
Dried Currants / Any Dried Fruits, 35g
Gula Melaka Syrup Homemade / Maple Syrup, For Drizzling
Equipment:
Hand / Stand Mixer
Oven
Food Processor
Directions:
Please visit my "How To Make Gula Melaka Syrup" page for the recipe.
Add oats into a food processor and blitz until powder forms.
Transfer into a bowl and set it aside.
In another large bowl, whip butter until it reached mayo consistency with a hand mixer.
Add in sugar and salt and continue whipping until light and fluffy.
Next, add in eggs and oil and beat until well combined.
*To measure the weight of the eggs, lightly whisk 2 eggs with a fork and weigh 90g.*
Lastly, fold in the oat flour, 1/3 portion at a time, until fully incorporated.
Cover and chill in the fridge for at least 2 hrs.
Preheat the oven to 135 degree celsius or 275 fahrenheit.
Spread the batter onto a sheet pan or baking tray lined with parchment paper evenly.
In a bowl, mix Hexa Breakfast Oat Mix and dried currants until well combined.
Sprinkle the oat mixture over the batter, distributing evenly.
Use the back of a spoon to pat the oat mixture down onto the batter gently.
Drizzle some gula melaka over the top generously without missing any spot.
Wack into the oven and bake for 30 to 40 mins or until the top is lightly browned and the bottom is cwispy browned.
Remove from the oven and set aside to cool down completely.
Snap the sheet pan cookie into serving sizes and serve immediately.
Hexa Breakfast Oat Mix...
Crunchy, cwispy, chewy and super yummilicious...