Main Ingredients:
Instant Oatmeal: 100g; Low-gluten Flour: 30g; Milk Powder: 20g; Honey: 20g; Coconut Oil: 25g; Roasted Pistachios: 20g; Roasted Pumpkin Seeds: 20g; Roasted Black Sesame Seeds: 15g; Raisins: 25g; Dried Cranberries: 15g.
Auxiliary Ingredients:
Water: Appropriate amount.
Seasonings:
Salt: 1g.
Flavor: Sweet and Sour; Cooking Method: Baked; Time: One Hour; Difficulty: Easy.
Detailed Steps for Cooking Air Fryer Baked Oatmeal Cookies
Weigh and prepare all the ingredients. Wash and chop the dried cranberries and raisins.
First, mix the oatmeal, flour, milk powder, nuts, and dried fruits in a large bowl. Salt can be added or not, it doesn’t affect the taste much.
Add honey and mix slightly.
Pour in the coconut oil. As it is cold now, the coconut oil is solid. You can heat it up to melt it or use butter instead, but the taste will be different. Adding coconut oil gives a light coconut flavor, while butter does not have this taste. It depends on personal preference.
Add a small amount of water several times and press and stir with a scraper while adding water. The amount of water is not absolute. Stop adding when there is one-third of the dry ingredients left. If you have milk, you can replace the water with milk.
Wear gloves and mix all the ingredients evenly until all the ingredients can be formed into a ball without falling apart. If it is too dry, you can add a little more water. Then let it sit for 10 minutes. Letting it sit allows the various ingredients to soak in and become more flavorful when baked.
Take a ball of dough about the size of a meatball, roll it slightly round, and then gently press it flat. Don’t make it too thick, as it won’t cook well, but it can’t be too thin, as it will fall apart. About five or six millimeters thick is appropriate.
Arrange the cookies one by one in the air fryer basket. I lined it with tin foil, but it’s actually easier to bake without it. Bake at about 170 degrees Celsius for 15 minutes. If using an oven, do the same, but adjust the temperature and time accordingly.
Flip the cookies over one by one and bake for another 10 minutes. Later, I broke one open and found it was still a bit moist in the middle, so I removed the tin foil and baked it at 120 degrees Celsius for another 5 minutes. This made it dry enough. So it’s easier to bake without the tin foil.
After all the cookies are baked, let them cool. Then store them in a jar and try to eat them as soon as possible.
