Galletas de avena are a delicious and nutritious treat, often enjoyed as breakfast or as a snack along with a cup of tea or coffee. They are chewy, aromatic, and gluten-free!
This is the oat cookies recipe that you need to add to your cookie repertoire this year! They fit right next to our Mexican sprinkle cookies and Pan de Polvo cookies!
Galletas de avena, or oat cookies, are made primarily with oats. They are known for their chewy texture and wholesome cinnamon flavor. They provide a good source of fiber and can be customized to suit individual tastes by adding ingredients like dried fruits, nuts, or spices.
In Mexico, Galletas de avena are a popular treat along with avena oatmeal, both often enjoyed as a breakfast or snack for la merienda, I just love them for their comforting and nostalgic flavors!
Ingredients
- Oats: I recommend using rolled oats for this recipe, you can use regular or whole-grain oats.
- Coconut oil: I like to use coconut oil, but feel free to use melted butter or your favorite vegetable oil.
- Chocolate: Use unsweetened chocolate chips, or you can also use chopped dark chocolate.
- Nuts: I used walnuts which I slightly chopped, feel free to use your favorite type of nuts (nueces).
- Eggs: You’ll need 2 medium eggs.
- Agave syrup: I like to use agave syrup to make these cookies, but it can be substituted with honey or maple syrup.
- Baking soda: As a leavening agent.
- Cinnamon (canela): This is a key ingredient! It adds an amazing flavor and aroma and is used in a lot of Mexican baking recipes.
- Salt: A pinch to enhance flavors.
How To Make Galletas de Avena
Place one and a half cups of oats in a blender or food processor. Pulse or blend until they reach a fine, flour-like consistency.
TOP TIP: Stop and scrape down the sides as needed to ensure all oats are ground evenly.
Place oat flour in a bowl and add rolled oats, chopped chocolate, walnuts, ground cinnamon, baking soda, and a pinch of salt. Mix thoroughly to combine.
In a separate mixing bowl add eggs, agave syrup or honey, and melted coconut oil. Mix to combine.
Gradually add the egg mixture to the bowl with the dry ingredients, mixing until just combined.
Preheat your oven to 350°F/175°C and prepare a cookie baking sheet with parchment paper or a silicon mat.
Use an ice cream scoop or a cookie scoop to drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Lightly flatten the cookie dough with your hands or with the back of a spoon.
Bake the cookies in the preheated oven for 12-15 minutes or until the cookies are golden brown.
Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
Once the oat cookies are completely cooled, store them or eat them right away with your favorite Mexican drinks.
Expert Notes
- Is recommended to choose good-quality rolled oats for the best texture and flavor. Also, use fresh ingredients like fresh eggs, nuts, and spices.
- When mixing the dough, make sure that all the ingredients are well combined. Overmixing can result in tough cookies, so mix until just combined.
- Adjust sweetness to your liking. If you prefer a less sweet oat cookie, you can reduce the agave syrup slightly. You can also experiment with different types of sweeteners like honey, brown sugar, or maple syrup.
- Be careful not to overbake the galletas de avena, as they can become dry and lose their chewiness. Remove them from the oven when they are lightly golden around the edges but still slightly soft in the center. They will continue to firm up as they cool.
- Feel free to experiment and add mix-ins like raisins, chopped hazelnuts, or dried fruits to the cookie dough. These additions can add extra texture and flavor.
- Gently flatten the dough before baking to achieve cookies with a uniform thickness. You can use the bottom of a glass or the back of a spoon to flatten them slightly.
- To prevent the cookies from sticking to the baking sheet, line it with parchment paper or a silicone baking mat. This also makes cleanup easier.
- Once cooled, store the galletas de avena in an airtight container at room temperature. Adding a slice of bread to the container can help keep the cookies soft and fresh.
How To Store Oat Cookies
Galletas de Avena can typically stay fresh for about 1 to 2 weeks when stored properly at room temperature.
Before storing make sure the oat cookies have cooled completely on a wire rack. Warm cookies can create condensation when stored, leading to sogginess.
Stack the cookies in an airtight container, placing a parchment or wax paper sheet between each layer. This will help prevent moisture from getting in and keep the galletas de avena fresh for a longer time.
Oat cookies are typically stored at room temperature, but make sure the storage area is cool, dry, and away from direct sunlight or heat sources. A pantry or kitchen cupboard works well.
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Galletas De Avena
Ingredients
- 4 ½ cups rolled oats
- ¾ cups coconut oil or butter (melted)
- ½ cup agave syrup (or honey)
- ¾ cup walnuts (chopped)
- ½ cup unsweetened chocolate (chips or chopped)
- 1 teaspoon ground cinnamon
- 2 medium eggs
- ½ teaspoon baking soda
- pinch of salt
Instructions
- Place one and a half cups of oats in a blender or food processor. Pulse or blend until they reach a flour-like consistency.
- Place oat flour in a bowl and add rolled oats, chopped chips, walnuts, ground cinnamon, baking soda, and a pinch of salt. Mix thoroughly to combine.
- In a separate mixing bowl add eggs, agave syrup or honey, and melted coconut oil. Mix to combine.
- Gradually add the egg mixture to the bowl with dry ingredients until combined.
- Preheat your oven to 350°F/175°C and prepare a cookie baking sheet with parchment paper or lightly spray it with oil.
- Use an ice cream scoop or a cookie scoop to drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Lightly flatten the cookie dough with your hands.
- Bake the cookies in the preheated oven for 12-15 minutes or until the cookies are golden brown.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Once galletas de avena are completely cooled, store them or eat them right away.
Notes
- Mix the ingredients just until just combined. Overmixing can result in tough cookies.
- Adjust sweetness to your liking. If you prefer a less sweet oat cookie, you can reduce the syrup slightly. You can also experiment with different types of sweeteners like honey or brown sugar.
- Be careful not to overbake the cookies, as they can become dry and lose their chewiness. Remove them from the oven when they are lightly golden around the edges but still slightly soft in the center. They will continue to firm up as they cool.
- Store the galletas de avena in an airtight container at room temperature after they cooled down completely. They will last for up to 2 weeks.
These Mexican oatmeal cookies are a guilt-free delight! Packed with wholesome oats, they offer a chewy texture and just the right amount of sweetness. A healthier treat that satisfies your cookie cravings. Yum!