– 250g of ground oats (about 2.5 cups)
– 200g of flour (about 1.6 cups)
– 160g of sugar (about ¾ cup)
– 50g of honey (about 3 tablespoons)
– 200ml of oil (about ¾ cup)
– 160g of sour cream (about ¾ cup)
– 2 eggs
– 2 teaspoons of baking soda
These cookies turn out soft with a delightful honey aroma.
Grind the oats into a flour-like consistency; I used quick-cooking oats and ground them in a coffee grinder.
Sift the flour into a bowl and add the ground oats. Whisk the eggs with the sugar and honey (I used artificial honey).
Dissolve the baking soda in the sour cream.
To the whipped eggs, while continuing to whisk, add the oil, sour cream, and gradually incorporate the flour mixture.
Mix everything well; I used a spoon for this.
The dough will be thick but not runny.
Cover the dough with plastic wrap and refrigerate for 1 hour.
Once the dough is chilled, wet your hands with vegetable oil, pinch off a piece, roll it into a ball, slightly flatten it, and place it on a baking sheet lined with parchment paper.
Bake in a preheated oven at 180°C (about 350°F) for 20-25 minutes.