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These flourless oatmeal cookies are light, crispy and nutty. They also have a unique flavor thanks to three secret ingredients. You can make the oat cookies, which were so popular in the Soviet Union, at home using ordinary ingredients. You can find a detailed recipe with the exact quantities and step-by-step instructions below.
Which oats for the recipe?
Rolled oats are best for the recipe, just like for the oatmeal patties or the Anzac Biscuits. You then grind them finely in a blender. Do not use quick oats.
Soviet flourless oatmeal cookies
These oatmeal cookies were very popular in the Soviet Union. You could find them on the shelves of many grocery stores and bakeries, just like the glagoliki, the sugar tongues and the milk korzhiki.
However, back then they were made with a mixture of wheat flour and oat flour. In my recipe, I only use rolled oats. This makes the cookies healthier and even tastier.
If you want to make the oatmeal cookies exactly as they were back then, replace about half or a little more rolled oats with wheat flour. You may then need to adjust the total amount of flour.
Oat cookies with a special taste
These flourless oatmeal cookies have a special flavor that can’t really be described. It comes from the combination of molasses, cinnamon and ground raisins, which are contained in small quantities in the pastry. Try the oat cookies for yourself!
My sugar free oatmeal cookies also taste delicious.
Better than from the Russian store
You can still buy these oatmeal cookies from the Soviet era in Russian stores. However, flavorings and preservatives are now added to them, similar to the syrki or the ryazhenka.
So it’s best to make the oat cookies yourself. Then you’ll get them just as tasty as they used to be and without any additives.
These oat cookies are
- special in taste,
- crispy,
- light,
- nutty,
- incredibly delicious,
- very aromatic,
- with molasses, raisins and cinnamon,
- without wheat flour,
- easy to make at home,
- more tasty than those from the Russian store,
- as they were in the Soviet Union,
- ideal for any time of year.
How to make flourless oatmeal cookies: tips and tricks
- The amount of rolled oats stated in the recipe may vary. Add as much ground oats to the other ingredients in batches until you have a very sticky, mushy, but no longer runny mixture.
- Leave the oatmeal mixture to cool thoroughly. This will make it firm and easy to shape into cookies.
- If you like your oat cookies crispier, bake them a few minutes longer. If you prefer them softer, take them out of the oven a few minutes earlier.
- The cookies are very tender and could fall apart while they are still hot. They will firm up once they have cooled.
- The oat cookies taste best the next day. Once they have cooled, store them in an airtight container at room temperature. Over time, all the flavors will combine well.
Did you make the flourless oatmeal cookies using this recipe? I look forward to your results, your star rating and your comment below on how they turned out and how they tasted.
Try these cookie recipes too:
- Butter cookies recipe – more delicious than store-bought
- Crumb cookies with caramel filling
- Chocolate vanilla cookies – melt in your mouth
Flourless oatmeal cookies
Ingredients
- approx. 220 g rolled oats
- 100 g butter room warm
- 1 egg
- 60 g sugar
- 30 g raisins
- 20 g molasses
- 1/3 tsp cinnamon
- 7 g baking powder
- 1 pinch of ground vanilla bean
- 1 pinch of salt
Instructions
- Put rolled oats in a blender and grind them finely.
- Add raisins to the oats in the blender and puree.
- Mix the oat raisin mixture with baking powder.
- Mix egg, sugar and salt briefly with a whisk to form a homogeneous mixture.
- Add soft butter cut into pieces, molasses, cinnamon and vanilla and mix to a coarse homogeneous mixture.
- Add the oatmeal mixture in batches and mix to a very sticky, mushy but no longer liquid dough.
- Cover and chill the dough for 1 hour so that it becomes firm and easy to shape.
- Form small balls from the dough (in my case approx. 31 g each), place them on a baking tray lined with baking paper with plenty of space between them and flatten them a little.
- Bake the oatmeal cookies in a preheated oven at 356 °F (180 °C) for approx. 15 minutes and leave to cool.
- The oat cookies taste best the next day. Store them at room temperature overnight in an airtight container once they have cooled completely.
Notes
- The amount of rolled oats stated in the recipe may vary. Add as much ground oats to the other ingredients in batches until you have a very sticky, mushy, but no longer runny mixture.
- Leave the oatmeal mixture to cool thoroughly. This will make it firm and easy to shape into cookies.
- If you like your oat cookies crispier, bake them a few minutes longer. If you prefer them softer, take them out of the oven a few minutes earlier.
- The cookies are very tender and could fall apart while they are still hot. They will firm up once they have cooled.
- The oat cookies taste best the next day. Once they have cooled, store them in an airtight container at room temperature. Over time, all the flavors will combine well.
- Note the detailed tips and tricks for making the oatmeal cookies at the top of the article.
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