Oatmeal Cookie Snack Cakes
Soft and chewy oatmeal cookie snack cakes made with rolled oats, einkorn flour, figs, honey, and warm cinnamon.
Ingredients
Snack Cakes
- 200 grams old fashioned rolled oats about 1 3/4 cup
- 100 grams freshly milled einkorn flour or flour of choice about ¾ cup
- ½ teaspoon baking soda
- ¾ teaspoon fine salt
- 2 teaspoons ground cinnamon
- ⅓ cup packed brown sugar 60 grams
- ½ cup unsalted butter melted, 110 grams
- 1 tablespoon molasses 20 grams
- 3 tablespoons honey 60 grams
- 2 teaspoons vanilla extract
- 2 large eggs
- 6 to 7 dried figs 90 grams
Vanilla Icing
- ½ cup powdered sugar 60 grams
- ½ teaspoon vanilla extract
- 1 teaspoon water plus more if needed
Instructions
- First, pulse the 200 grams of oats in a food processor until they form a coarse flour, with a few flakes of oats still visible. Combine the oats in a medium mixing bowl with the 100 grams of flour, ½ tsp baking soda, and ¾ tsp salt, and 2 tsp cinnamon.
- In a large mixing bowl, add the the stick of melted buttons, ⅓ cup brown sugar, 20 grams molasses, 60 grams honey, 2 eggs, and 2 tsp vanilla extract, then whisk together.
- Soak 6-7 figs in hot water for about 10 minutes to soften them. Drain the figs, then transfer them to a food processor to make a fig paste. Add this to the wet ingredients and break up with a spatula.
- Mix the dry ingredients with the wet ingredients until a thick batter forms.
- Line a 9x13 pan with parchment paper. Press the batter flat to fill the entire pan. Bake at 350 for 16-17 minutes until just set. You want it barely baked for the best texture. The longer it bakes, the drier it will become.
- Once cooled, lift the parchment paper out onto a cutting board and drizzle with the icing. Cut into desired bar shape. Store in an airtight container in the fridge for up to a week.
Video
Notes
- Two eggs help the snack cakes hold together and create a less crumbly texture.
- For a denser and chewier bar, you can leave out the baking soda.
- The icing is optional. The snack cakes are still delicious without it.
- Wait until the snack cakes have cooled completely before cutting them so they hold their shape.
- Store them in an airtight container in the refrigerator for up to one week.
