So remember how I made the porg rice balls for at May 4th Star Wars party? I also made these Wookie Cookies. Mostly they were an excuse to use up some of the quick-cooking oats in my pantry (I’ve decided that they’re too gluey to make oatmeal out of), but they turned out really well, especially for a no-bake recipe. They’re extremely sweet (to be expected) but they have a great texture and are kind of addictive.
Unlike what appears to be the “standard” no-bake oatmeal cookie recipe, these do not have peanut butter in them, and they include marshmallows (melted in to give a chewy texture). I’m not sure if I’d prefer the original recipe– I’ll have to try it sometime– but these were good and I particularly liked the addition of coconut to add some dimension to the vaguely chocolate-y flavor of the base cookie. Admittedly, the chocolate chips didn’t really make them look all that much like Wookies, but they were close enough.
So remember how I made candied citrus peel with the peels left over from my yogurt panna cotta citrus tart? Well, taking my leftovers game to a new level, I’m using the citrus syrup left over from my candied peel in yet another recipe! This cake is dense and moist, fragrant with orange flavor and slightly sticky from the syrup. The cornmeal and almonds help the cake keep its shape so it’s perfect for eating out of hand by the slice, and the overall flavor is just breakfast-like enough that you don’t feel guilty for doing so! (I had some for breakfast the other day with a dollop of vanilla yogurt and regret nothing.)
Another plus is that the recipe doesn’t require a mixer– I enjoy a light, fluffy butter cake as much as the next person, but lugging out my stand mixer and then cleaning it is kind of a pain, so it’s great to have a whisk-only recipe once in a while. And the melting here means no waiting for butter to soften!
Did I mention that it’s flourless and therefore gluten-free? Just another reason to give it a try…