I don't have any images yet of these cookies hence Zoey, our yellow lab. Her day bed is right next to the kitchen. There is obviously nothing going on in the kitchen at this time!
This is an original recipe that I am working on. This recipe still needs some improvement, so I welcome your comments. It came about when I was wondering what I could do with the mash or pulp from the oat milk.
DRY INGREDIENTS 3 cups of coarse ground oats 1-1/2 cups of buckwheat flour 1 tsp salt 2 tsp baking powder 2 tsp xanthan gum 3 tsp ground cinnamon 1 cup of pecan pieces
WET INGREDIENTS 3 large eggs 3/4 cup of the oat mash from the oat milk (optional) 1 cup of rolled oats 1/2 cup of water 1/2 cup of dark maple syrup (See Additional Notes at the bottom of this page.) 3 enzyme capsules (See Links, Sources & Miscellanea.) 1 cup of dark maple syrup 3 ounces of canola oil (about 3/8 of a cup)
DIRECTIONS
Preheat the oven to 350F and put the rack in the center. If necessary, slightly higher than center as opposed to slightly lower.
Prepare the cooked ingredients. Put 1 cup of rolled oats in a sauce pan. Pull apart the capsules and add the powder to the oats. Add 1/2 cup of water mixed with 1/2 cup of dark maple syrup. Stir well and put over low heat on the stove. Stir every minute or so. When it starts to steam very lightly turn off the heat but leave the pan on the burner. Leave for about 20 minutes. Stir every few minutes during this time.
With the exception of the buckwheat flour, add all the dry ingredients to a large mixing bowl and whisk to combine.
Add the eggs to a separate bowl and whisk well. Add the oat mash, if you are using it, and whisk into the eggs. Add the maple syrup and the canola oil and whisk in. Add the cooked oats from step 2 and whisk in well.
Add the wet ingredients to the dry and stir well to combine. There should not be any dry spots. The dough will be quite liquid. Add 1 cup of the buckwheat flour and mix well. The dough should be sticky but not shiny. If it is shiny add the additional buckwheat flour 1/4 cup at a time.
Put scoops of the dough on parchment paper on a cookie sheet. Press down slightly while cross hatching the cookies with a fork. Place half a pecan in the center of each cookie if desired.
Bake for a total of 13 minutes, reversing the sheet at 6-1/2 minutes.
Slide the cookie-laden parchment paper off the cookie sheet onto the counter or a cooling rack. Let cool completely before putting in storage containers.
ADDITIONAL NOTES
Regular maple syrup is fine. Dark, while scarce, is more flavourful. Liquid honey could be substituted for the maple syrup. I haven't tried this so can't report on it.
Be careful when measuring the wet ingredients. Do not err on the 'more is better' side. If you do not have large eggs, use regular or small. If you have to use extra large eggs only use 2.