Thin Oat and Ginger Crisps

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Today we drove a car on steep mountain roads surrounded by the greenest trees and bluest skies. With music on our radio and the girls singing in the backseat. We ended up in a small village called Porthino da Arrábida. We are in Portugal on holiday and we are loving it.

I am keeping this short since we are trying to minimize our indoor time on this trip. We have prepared cookies for you today, but before we give you the recipe I just wanted thank you for your warming thoughts on our last post about quitting my job. You repetably blow my mind with your kindness and encouragement. I can’t thank you enough for that.

Before we left, we played around with this oat cookie recipe. I remember eating similar cookies at my grandma’s house when I was a kid. They are supposed to be very thin, crispy, sweet and almost melt as they touch your tongue. I am not entirely sure that these cookies are as crispy as grandma’s, but they are rather close. If you use gluten free oats they will be both gluten free and vegan. I am pretty sure her’s wasn’t.

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We can assure you that this is one of the easiest and quickest cookie recipe you’ll ever try. They also taste awesome. We gave them a twist by adding a hint of ginger and clove. Just be aware, there is a very fine balance between the perfect amount of clove and too much. One pinch (1/6 tsp) should be just about right.

After a vote on instagram, we also tried using them for an ice cream sandwich. It tasted awesome with some vanilla frozen yogurt. Our only problem was that we played around too long in the sun, so they quickly melted away.

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Thin Oat & Ginger Crisps
Makes around 12 – the recipe can easily be doubled. Or tripled …

4 tbsp coconut oil (or butter, if you prefer), room tempered 
3 tbsp maple syrup
2 tbsp buckwheat flour
2 tbsp milk (soy/oat/almond/cow)
2/3 cup/200 ml/70 g rolled oats

1 tsp ground ginger
a pinch ground clove
a pinch vanilla extract
a pinch salt

Preheat the oven to 350°F / 180°C. Stir together all the ingredients in a mixing bowl. Spoon up 12 pieces of dough onto a parchment paper covered baking sheet. Use the backside of a spoon (or your thumb) to flatten it out as thin as you can. They should be slightly larger than 2 inch / 5 cm wide. Bake for about 15-18 minutes or until they get a bit dark around the edges. When warm they will still be soft, but they become crispier as they cool down. Let cool on the sheet for about a minute. After a day they will loose a little of their crisp, but they still taste awesome.

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PS. Great news! Our book, The Green Kitchen, will be published in Swedish, by Norstedts Förlag. It will come out Spring 2014. It looks like it will be released in a few other languages too. We will let you know about the other editions as soon as we can.

91 Comments

  • Helen
    We had some Self-made almond oil flavoured with vanilla left which I used instead of coconut oil. I also changed buckwheat flour into chestnut flour and marple syrup into date syrup. Nevertheless, they were great :)
  • Stephanie
    I used coconut flour instead of buckwheat since I didn't have any and my cookies didn't spread like yours (I made sure to flatten beyond 2 inches) and they fell apart as soon as I took them off of the tray. Could it have been the coconut flour? Thank you!
  • Floriane
    I keep doing these over and over again. They taste so damn good! I really appreciate the ground ginger's flavor, which give these biscuits a unique taste. I swapped the buckwheat flour for rice though.
  • These are completely amazing!! I’ve made the crisps several times and they are sooo tasty! I was just wondering if you made the vanilla frozen yoghurt yourself or if you have a recipe on the “ice cream part” of this recipe. Have a great day! :)
  • Tina
    You guuuuuuys, those are AMAZING! I was making a batch for a friend but just ate half of them right away :).
  • Alex Green
    These cookies were absolutely lovely! I had to add lots more oats than directed but mine turned out just like the picture- crispy and perfectly sweet. I will definitely make these again...
  • Oatmeal is a perfect powder. I have been using it for over 2 years. I love having it for my breakfast. I will try this recipe
  • I made them and they turned out like a crumble instead of a cookie. No idea what didn't work out. The taste was amazing so I still used it :D
  • Julia
    Just made them for my grandfather - with some extra flaxseed, sesame and some fresh grated apple - they taste awesome! Thank you so much :)
  • Grace
    Excellant recipe. I am going to try a part of a batch with a tablespoon of unsweetened fine coconut flakes.
  • Courtney
    Yummy. I didn't have the exact ingredients on hand so I improvised a little and they turned out great! I did end up wetting my fingers a tad to help shape the crisps. And I made them about the size of a normal cookie so it yielded less. I used a silpat mat and baked them about 20 min.- they were perfectly golden and crisp on the edges with a crunchy bottom. 2 tbsp coconut oil, melted 3 tbsp applesauce 2 tbsp honey 2 tbsp chia seeds, ground into a flour 2 tbsp water generous 2/3 cup rolled oats 1 tsp ground ginger a pinch of pumpkin pie spice a pinch salt
  • best cookies ever! i used nutmeg instead and it tasted amazing :) i wanted to eat it all
  • Jess
    These are completely amazing!! I've made the crisps several times and they are sooo tasty! I was just wondering if you made the vanilla frozen yoghurt yourself or if you have a recipe on the "ice cream part" of this recipe. Have a great day! :)
  • Inez
    Made a double batch of these today substituting the maple syrup for rice malt syrup and they got a big thumbs up! We added a little extra rice malt syrup and a little extra ginger just because we love ginger in our house and to make them a little more sticky when we rolled them out. A really lovely biscuit to satisfy the craving for something sweet without having to eat 20 of them! Thank you.
  • Perfect! thanks for the recipe
  • I've had this recipe saved on my bookmarks for ages now and I've been dying to test it out! I've made a few little changes but they are in the oven right now :) If they work out, I'm hoping to put them on my relatively new blog!
  • Sandeepa
    I am not sure what I did wrong! I doubled the recipe and ended up with a runny batter. Added spelt flour and in the end the cookies did turn out great. Are your measurements similar to Australian?
  • Amy
    Your cookie thins look amazing! I had two goes at making these and they are not terrible, but certainly nothing like yours! The first lot were really chewy...the second, just not so yum! I even followed the recipe perfectly, except I substituted maple syrup for honey (especially the second time round!) Anyone else had any problems with these? Any suggestions?
  • christina
    First of all, I love your photographs and the healthy recipes. Your site caught my attention for that supreme combination and your beautiful country! This was the first recipe of yours that I tried and it turned out so good! My 2 yr old loved it too!
  • Lotti
    Love the recipe - no use of sugar but maple syrup! Thank you! Can't wait to make these!!!
  • Vera Fidalgo
    Greetings from Portugal!! I just tried your thin oat and ginger crisps last Friday and they were absolutely delicious, way above my expectations!! Everybody loved them at home, so I'll be making more again tonight, for sure!! I've replaced oats with rye flakes and the maple syrup with rice jelly, but it turned out very good anyway! You're work is very inspiring and I just want to thank you for all the easy and incredibly tasteful ideas that you share with all the community! No wonder you are getting blog awards!! I am a huge fan of the raw buckwheat pouridge, but I often do the 'Oh she glows' version, because it's easier to prepare on a daily basis, though. I just saw the orange and vanilla overnight oats recipe and I'll be experimenting that one shortly too!!
  • These thin oat and ginger crisps sound delicious. I think the idea of sandwiching them between some frozen yogurt sounds like a wonderful suggestion.
  • Anne MC
    Hello, I have tried these yesterday as the oven was on for our main meal. Unsure if the 3 boys in the family would like these (I knew I would love them) I just did 4 beautiful brown-on-the-edge little crisps replacing the maple syrup with wild cherry syrup I had made the week before. Wow, they are indeed delicious, snappy, tasty, hint of butter. Such a pity we had to content with just one each! Thanks. Anne
  • I am Portuguese living in Prague at the moment. Portinho da Arrabida is magic! One of my favorite places for summer! Hope you enjoyed! The cookies look great and the pictures are so inspiring! Thanks so much!
  • these are great with tea. I added cinnamon, nutmeg, and a pinch of cardamon the second time around and will be keeping the recipe for sure!
  • Breanna
    This is my new favorite cookie recipe! I have made them so many times since the post, with many different variations. The latest one I added a couple blueberries to the batter- fantastic! Thanks so much!
  • It's like I want to make something like that now!!! Cool post :)
  • Made these this afternoon and blogged about them http://gourmetmom.blogspot.ca/2013/07/gluten-free-ginger-oat-crisps-i-have.html Thanks so much for yet another delish. recipe! :)
  • Yummm! oats and ginger, what a nutritious combination! I think Elsa has the right idea with that cookie sandwich ;)
  • Greg
    Adorable kid! Good genes, I guess.

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