Chewy Oatmeal Cookies with Currants
Make on Fresco
I do love a good chewy cookie. The mixed peel almost disappears completely into the overall blend of tastes. YUM, and so easy! Almost too easy.
If you are going to have a cookie, then it should be this one. I do have loads of delish cookies on this site and scattered amongst my works, but this is a keeper. I spent a lot of my formative years in the United States where cookies are a religion. OH the cookies I have managed to taste. They could be a book on their own. Any takers?
In the meantime, chalk this one up as Pinterest worthy, don't forget about them...once you have made this recipe you will want to make them again. And maybe again.
Now for those of you who are screaming on the inside, fingers poised to send me a hasty email, YES, most oats are gluten free, in fact they are gluten free as a food. It just depends on the environment in which they were grown as to whether or not they have gluten in them or not...read all about the distinctions HERE. Needless to say, just make sure you get the oats you are happy with as being GF if you are intolerant. BUT if you are a coeliac you need to avoid this recipe, leave the oats out altogether or replace with rolled quinoa flakes or something similar. Otherwise, not a big deal!
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Need
- 60 Grams pure maple syrup
- 50 Grams black molasses
- 120 Grams butter BUY
- 100 Grams buckwheat flour
- 50 Grams coconut flour BUY
- 1 Teaspoon bicarb soda
- 100 Grams rolled oats
- 1 Pinch pink salt flakes BUY
- 30 Grams mixed citrus peel
- 100 Grams golden caster sugar
- 50 Grams raw sugar
- 120 Grams dried currants
Do
- 1
Preheat oven to 160°C.
- 2
Place maple syrup, black molasses and butter into the Thermomix bowl and melt 5 min/90°C/speed 1.
- 3
Add remaining ingredients other than currants and blend 10 sec/speed 5. Add currants and blend 5 sec/speed 5.
- 4
Mixture will thicken on standing. So while that is happening, line 2-3 trays with baking paper.
- 5
Divide mixture between trays using a dessertspoon. As the dough starts to stick together you will be able to roll it into small balls (about 35-40g as a guide).
- 6
Bake 10 minutes, turn trays and bake a further 10 minutes.
- 7
Leave on the trays as they cool on a rack. Store in airtight container.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
