Recipe: this is how honey and oatmeal cookies are prepared

You can also enjoy this recipe with a glass of milk.

Photo: Courtesy of María Dulcey

A little history of this dish

Cookies originated over 10,000 years ago. The nomads were the precursors to this, because at that time they needed a means of subsistence that would recharge them with energy and be able to move easily. The birth of this food is the product of an error during “the cooking of a cereal dough at high temperature”, leaving as a result a dough without yeast and with an aspect similar to that of a bread.

It would be in the 3rd century in Rome that the chef Apicius would bring this culinary delight to life, when he decides to cook a cereal paste on both sides, transforming it into a gastronomic proposal that he calls “Bis Coctum” (Biscuit). It achieved great popularity thanks to the “Los Medici”, who served it in their courts, classifying it as a sweet, elegant and very refined food.

At present it can be consumed with drinks, creams and they have become confectionery favorites to make themed decorations and with a diversity of flavors such as lbutter, chocolate, oats, coconut and milk, among others

We recommend you : With all the flavor of India: step by step to make “naan” bread

Gastronomy: american .

A recipe that also works for the eleven of the youngest during the school season

  • Preparation time: ten minutes.
  • Cooking time: ten minutes.
  • Servings: 12.


  • 125 grams of oat flour
  • 30 grams of ointment butter (soft and creamy) – you can substitute the same amount of coconut oil –
  • 50 grams of bee honey
  • 1 AA egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder

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Put the egg, butter, honey and vanilla essence in a bowland mix using a ball, if you have a mixer you can use it, so it will be faster.

Once the liquid ingredients (first stage) are well mixed, add the oatmeal and the baking powder and mix, first with a spatula and when you see that the dough becomes denser, join your hands until you obtain a firm dough that does not stick, nor mealy, that is to say that its texture resembles modeling clay.

Take small portions and form balls, as much as you get dough (this will depend on the size you choose)

Place them on a mold suitable for the oven, with non-stick paper or a silicone sheet. Try to leave at least 3 centimeters between each ball.

Press each of the small balls with your hand, until you get a flattened shape, not too thin to avoid burning during cooking.

Put in the preheated oven 180C for 12 minutes.

At the end of this time, remove from the oven, let them cool at least 15 minutes and now yes, enjoy.

Grandma’s tips!

If you like to cook and you are one of those who create recipes in search of new flavors, write to us at Edwin Bohórquez Aya ([email protected]) or that of Tatiana Gómez Fuentes ([email protected]) to know your gastronomic proposal. 😊🥦🥩🥧


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