Russian Oatmeal Cookies are a little different from their western relatives because oats are ground into flour and raisins are chopped finely. When my kids have discussions on what their favorite treats are, these oatmeal cookies are at the top.
Growing up, we had two kinds – chewy and crunchy, and only later I learned that the recipes were the same, just the amount of baking extended a little for the crunchy cookies. I prefer the ones that are chewy but if you want them hard – just add 2-3 minutes to the oven time.
MY VERSION OF RUSSIAN OATMEAL COOKIES
I took a basic GOST (government standard) recipe and changed some things to make these cookies easier and healthier. The original recipe uses soft butter, which you would first process with sugar. I always look for ways to wash less dishes so I started processing all the ingredients together. Doing that leaves oats and raisins more textured but I just love that!
I use less sugar and all whole grain. Other than that – I don’t notice much difference between cookies of my childhood and my redesigned recipe. The smell during baking is the most fabulous thing you can imagine!
I like to roll the dough and cut out cookies because I think it’s much faster. But there are a lot of people who want no part of the dough rolling thing. If you are one of those people, pretend the dough is play putty and just shape it into discs with your hands.
SUCANAT
Sucanat, similar to Rapadura, is dehydrated juice of sugar cane with no refinement. Sucanat – SUgar CAne NATural – is a trade name by Swiss researcher Albert Yersin. He wanted to produce sugar that didn’t increase tooth decay. There is some evidence that the rate of dental decay is India is lower because they consume Jaggery, another form of unrefined sugar cane.
Sugar is still sugar but sucanat does contain trace minerals. I’m on board any time I can add more nutritional elements to my family diet that’s not in a pill form, albeit the minute amounts.
The taste of Sucanat goes perfectly with Russian Oatmeal Cookies, it is malty and resembles molasses.
Sucanat is expensive but if you only eat sugar as very occasional treat, it is so worth it!
WHOLE GRAIN
Whole grain flour is remarkably high in nutrients and minerals. All the vilification of grain by the low-carb movement in the last decade doesn’t change that fact.
The true problem is highly processed flour stripped of every bit of goodness and laced with glyphosate, the chemical used in RoundUp. Virtually all conventional flour is produced using this poison. I think that people’s health reached the tipping point where our immune systems are not able to fight off and eliminate all the toxins we’ve been subjected to for so long. And that’s why chronic disease levels have skyrocketed.
Whole grains, especially ancient and heritage varieties, along with fresh milling are nourishing and healthful for most people.
HOW TO MAKE RUSSIAN OATMEAL COOKIES WITH 100% WHOLE GRAIN
INGREDIENTS
1 cup (90g) sprouted rolled oats (like One Degree), or use sprouted oat flour (how to make sprouted oat flour)
3 tablespoons (30g) raisins
2 teaspoons ground cinnamon
1.25 cups (175g) whole grain wheat flour, I use Einkorn or Kamut (sprouted if available)
3/4 cup (150g) sugar (Sucanat)
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (85g) butter, melted
2-3 tablespoons water
INSTRUCTIONS
Place 1 cup rolled oats, 3 tablespoons raisins, 1 teaspoon cinnamon, 1.25 cups whole grain wheat flour, 3/4 cup sugar, 1/4 teaspoon baking soda and 1/4 teaspoon salt in a bowl of a food processor (I love this one, so compact and powerful). Process until uniform.
Add 6 tablespoons melted butter and pulse a few times.
Add 2-3 tablespoons water and pulse until dough comes together.
Transfer to floured counter, gently need into a ball.
Wrap dough in plastic and place in refrigerator for an hour.
Roll dough out to 1/4 inch thickness. Cut out using a 2-inch round cookie cutter.
Alternatively, pinch of a small amount of dough and shape into a disc with your hands (fun for kids!).
Bake in preheated to 350ºF oven for 10-12 minutes.
RUSSIAN OATMEAL COOKIES WITH 100% WHOLE GRAIN FLOUR
Ingredients
- 1 cup (90g) sprouted rolled oats I like One Degree, or use sprouted oat flour
- 3 Tbsp (30g) raisins
- 2 tsp ground cinnamon
- 1 ¼ cup (175g) whole grain flour sprouted if available
- 3/4 cup sugar I like Sucanat
- 1/4 tsp baking soda
- 1/4 tsp salt
- 8 Tbsp (85g) butter melted
- 2-3 Tbsp water
Instructions
- Place 1 cup rolled oats, 3 tablespoons raisins, 2 teaspoons cinnamon, 1¼ cups whole grain wheat flour, 3/4 cup sugar, 1/4 teaspoon baking soda and 1/4 teaspoon salt in a bowl of a food processor (I love this one, so compact and powerful). Process until uniform.
- Add 6 tablespoons melted butter and pulse a few times. Add 2-3 tablespoons water and pulse until dough comes together.
- Transfer to floured surface, gently need into a ball. Wrap dough in plastic and place in refrigerator for an hour.
- Roll dough out to 1/4 inch thickness. Cut out using a 2-inch round cookie cutter.
- Alternatively, pinch of a small amount of dough and shape into a disc with your hands (fun for kids!).
- Bake in preheated to 350ºF oven for 10-12 minutes.
3 comments
This has remained one of my favorite sites over the years, thank you for the unique recipes. Have learned so much. Looking forward to making these cookies this weekend.
Thank you very much! 🙏🏻
Thank you very much for the recipe. Excited to have found a Russian inspired blog. I came here from Traditional Cooking School after having struggled with anemia and consuming unsoaked/fermented wholegrains daily.
I suppose I could make the same recipe with unsprouted flour but leave at at room temperature for 8 hours to neutralise phytic acid?
Though, I thought there should be an acidic medium for that to happen.