Scrumptious hojicha tea powder flavoured amazake oat cookies! Sounds good doesn’t it? How about if I say that these oat cookies are even made without adding refined sugar, they gluten free and vegan too.
If you remember my post about hojicha latte, you know that I love hojicha tea. In my earlier blog post I used loose leaf tea to make hojicha latte, but since I buy the powdered form it is even earier to prepare. Hojicha tea powder is wonderful in different desserts and pastries and gives them a slight smokey aroma from the roasted tea leaves.
These oat cookies are made all natural ingredients, the sweetness comes from the oat amazake and the semi dried dates. Here I have to mention that these cookies are not on the very sweet side, I have never liked too sweet desserts and these are perfect for my taste. If you have a very sweet tooth you can add some natural sweetener like honey or maple syrup.
About the amazake. If you have never made amazake but would like to make it, please see my earlier post here. The only difference that instead of making a rice porridge I made oat porridge ( using steal cut oats ), the rest of the method is the same. If you have no chance to make it you can buy it in health shops, even oat amazake. Note, I have never used store bought amazake, so the consistency and the sweetness can be different .
Hojicha & amazake oat cookies
This recipe makes 14 smaller cookies.
Recipe:
- 200g porridge oats
- 200g oat amazake
- 150g finely chopped semi dried dates
- 2-3 tbsp maple syrup ( optional, if you like it on the sweeter side )
- 1-2 tbsp plant based milk
- 2 tbsp hojicha tea powder
- 55g coconut fat
- 1 tsp baking powder ( if you wanna make it gluten free, use gluten free baking powder )
- First, mix together all the dry ingredients than add the wet ones too and incorporate them well. Put the bowl in the refrigerator, so the mixture going to be easier to handle.
- Preheat the oven to 185C ( with the air circulation ). While the oven warming up make little piles of the mixture with an ice cream scoop. If you don’t have one, make 14 balls with your hand.
- Lightly wet your hand with water and push the little piles to a half a cm thick disks. Place the tray in the oven for 18-20 minutes or until your cookies reaches a nice and golden brown colour.
Right after baking, the oat cookies going to be soft so wait few minutes and than move them to a cooling rack.
A wonderful and tasty company with a cup of coffee or a macha latte…
Enjoy!
