I sometimes get moments when I want to eat cookies, craving the thick, crumbly texture. The other day I wanted cookies but didn’t want to eat anything baked. Recently I’m trying to make my snack as simple, nutritious and quickly as possible. So I thought of using oats as they are edible without proper cooking. Oats seem to be my most staple ingredient in making snacks at the moment. They are low in fat, good source of energy, high in fibre, filling, so versatile, can be cooked so fast and low cost. This is one of the foods I find in this country to be really useful.
The process of making these cookies is really simple. You only need a bowl and a spoon (don’t even need a blender).
I call this ”ice cookies’ as this texture is created by chilling the mixture in the freezer. It is somewhere in between chocolate bar and ice cream. Very moreish treat. Try it!
Ingredients (makes 13~15 bars):
1+1/4 cup porridge oats
1/4+1/8 cup peanut butter (made from 100% peanuts)
1/8 cup coco powder (no added sugar)
1/8 cup poppy seeds
1/2 cup chopped dates
1tbsp carob syrup
1/2 +1/8 cup hot water
Simply put all the ingredients in a bowl and mix really well. The mixture will be quite sticky and heavy (like thick porridge), so you will need a good strength. You can taste the mixture at this stage and add more carob syrup or dates if you like. However, keep in mind that the flavour will increase once the mixture is chilled.
Spread the mixture on a sheet of cling film and press into a flat rectangular bar (like the pictures below). Leave it in the fridge to set, then slice.
Now the cookies are ready to eat, or you can leave them in the freezer and take them out about 20 minutes before you eat or until soft enough to bite. (I recommend this way as the texture becomes creamier once in the freezer.) I got impatient and bit a piece that was still frozen and hard…I couldn’t taste the flavour as much so I recommend that you DO make sure the cookie is defrosted and soft enough to bite!