These fermented oat cookies are one of the easiest things I make. I prefer using fermented oats (a combination of rolled oats and chopped oat groats) but you can also use dry rolled oats. I like the rustic look so I don’t bother scoop the dough neatly, just grab a teaspoon of dough, and drop it on a cookie sheet.
These cookies work well with all oat flour, which makes them gluten free, and I even add a bit of sprouted buckwheat or rye flours. I have a post on how to sprout einkorn here, and I sprout all my grains using the same exact technique. Remember, if you don’t see sprouting activity within 24 hours after starting to soak, especially if the grains appear fluffy, it’s not you doing something wrong – it’s the way those grains were processed, either polished, dehulled or steamed in a way that inhibits their ability to sprout. I know there is a lot of information out there about benefits of soaking grains without sprouting, but I prefer to know that the grains I use are not processed; after all, they should be something as close to its natural state as it gets!
HOW TO MAKE FERMENTED OAT COOKIES
Ingredients
1 egg
1/4 cup butter
1/3 cup brown sugar
1 teaspoon vanilla extract
1 cup flour of your choice (today I used 1/2 cup spelt and 1/2 cup sprouted oat flours) – you can use all oat flour for gluten free cookies
2 cups fermented oats (I use left over oats from my oat kissel; or just soak 3-4 cups of raw rolled oats and groats in half gallon mason jar with a splash of kefir for two days)
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup chocolate chips or raisins
1 teaspoon cinnamon (if using raisins)
Instructions
Preheat oven to 350ºF.
Cream together egg, butter, brown sugar and vanilla (I use a hand held mixer for this).
Add the rest of the ingredients to combine, folding the chocolate/raisins in last.
Drop batter on parchment lined cookie sheet with a teaspoon, or a small cookie scoop.
Bake for 15 minutes.
FERMENTED OAT COOKIES
Ingredients
- 1/4 cup butter
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup flour of your choice here I used 1/2 cup spelt and 1/2 cup sprouted oat flours, but you can use all oat flour for GF version
- 2 cups fermented oats I use left-over oats from my Oat Kissel; or soak 3-4 cups of raw rolled oats and groats in half gallon mason jar with a splash of kefir for two days
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup chocolate chips or raisins
- 1 teaspoon cinnamon (if using raisins)
Instructions
- Preheat oven to 350ºF.
- Cream together egg, butter, brown sugar and vanilla (I use a hand held mixer for this).
- Add the rest of the ingredients to combine, folding the chocolate/raisins in last.
- Drop batter on parchment lined cookie sheet with a teaspoon, or a small cookie scoop.
- Bake for 15 minutes.
10 comments
Why doesn’t baking kill what’s active in the ferment?
There are no live bacteria in these cookies since they are baked. I make them and like them is because oats are fermented, which produces additional nutrients and makes oats more digestible, all benefits not affected by cooking.
thank you so much for this recipe … I no longer eat oats unless they are soaked for at least 8 hours and that has put me out of an oat cookie recipe for years… i tried creating one myself but … (lets not talk about that :)) and the one other recipe i found uses some ingredients that are not readily available to me. … I will comment again when i make the cookies. Thanks again.
Since I’ll be soaking the oats in kefir, they will be wet when added to the dough. Is this right? Thanks for clarifying! If I’m not using sprouted flour I wonder about modifying the recipe a bit and soaking the flour along with the oats…perhaps even adding a little bit of my sourdough starter? It sounds like a good idea but I’m not great at making adjustments and don’t want to fail lol!
Yep, that’s exactly right – the oats that go into the batter are wet! I haven’t tried using a starter but why not, right? This recipe is very forgiving 🙂
Do you think I can use water kefir instead of milk kefir? Thanks!
Also, I should have first said thanks so much for all this amazing information!! I am so interested in all the ins and outs of soaking and your information clarifies a lot! Thanks!
Is it 2 cups of dry oats that are then soaked or is it 2 cups after they are soaked?
Hi! For the brown sugar, could I substitute it for coconut palm sugar? As for the flour, any GF flour would work? Thanks!
This was so wet that I had to add twice the flour and 1/2 oats and then made it as a large sheet cake and cupcakes. very disappointed.