Oats Cashew Cookies

I wanted to bake cookies but realized that I had run out of butter. So, I made these oats cashew cookies with honey and canola oil. The cookies turned out extremely wonderful. They were soft, tasty and most of all healthy too, since I did not use any all purpose flour, butter or refined sugar. To make vegan cookies, replace honey with corn syrup.

Ingredients:

Oats Flour - 2 cups

Finely Ground Cashews - 1 cups

Honey - 2/3 cup

Canola Oil/Any other oil - 1/2 cup

Salt - 1/4 tsp

Almond Halves - few (Optional)

Method of Preparation:

1. Preheat the oven to 325F. Line a baking sheet with wax paper or parchment paper.

2. Combine the oats flour, finely ground cashews and salt in a medium bowl.

3. In a small bowl add honey and oil and whisk them together. If the honey is too thick and does not mix well, place the bowl over a bowl of warm water and whisk.

4. Now combine the wet ingredients with dry ingredients and form a smooth soft dough. In case the dough turns out very soft (Form a small ball and see if it retains its shape, if it doesn't the dough is too soft) add a little more oats flour and combine.

5. Form small bowls of the dough and place them on the lined baking sheet. If using almonds, place one half of the almond on each ball and press slightly. Bake the cookies for 15-20 minutes or until the cookies turn golden brown.

Note: You can even dry roast the oats flour and cashew powder separately for few minutes in order to avoid the raw smell.

Sending this to Champa's 'Bake-off'