Saffron Oat Flour Cookies Recipe – Easy Indian Baking

Last Updated on 1 month by Neha Deshmukh

Saffron Oat Flour Cookies Recipe – Easy Indian Baking

Hey everyone! I’m so excited to share this recipe with you – these Saffron Oat Flour Cookies are a little slice of sunshine in every bite. I first stumbled upon a version of these at a local bakery during Diwali, and I’ve been tweaking and perfecting the recipe ever since. They’re subtly sweet, wonderfully fragrant, and surprisingly easy to make. Plus, the oats add a lovely texture that keeps them from being too delicate. Let’s get baking!

Why You’ll Love This Recipe

These aren’t your average cookies. The saffron gives them a beautiful golden hue and a unique, floral flavour that’s so comforting. Using oat flour adds a wholesome touch and a slightly nutty taste. They’re perfect with a cup of chai, as a little treat with your evening coffee, or even as a festive gift. Honestly, once you try them, you’ll be hooked!

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 7-8 saffron strands
• ½ cup all-purpose flour (about 60g)
• ½ cup oats flour (about 60g)
• A pinch of salt
• ¼ cup sugar (about 50g)
• ¼ cup extra virgin olive oil (about 60ml)
• 1 egg
• 1 tbsp milk (about 15ml)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Saffron: Quality and Blooming Techniques

Saffron is the star here, so quality matters. Look for deep red strands – they have the most flavour. Blooming the saffron (releasing its colour and aroma) is key. I like to steep mine in about 2 tablespoons of warm water for at least 20-30 minutes. This gives it time to really infuse the water with that gorgeous colour and flavour.

Oats Flour: Benefits and Substitutions

Oats flour adds a lovely texture and a subtle nutty flavour. You can easily make your own by blending rolled oats in a food processor until finely ground. If you don’t have oats flour, you can substitute with whole wheat flour, but the texture will be slightly different.

Olive Oil: Choosing the Right Type for Baking

Don’t be scared to use olive oil in baking! It adds a lovely moistness and a subtle flavour that complements the saffron beautifully. I recommend using a good quality extra virgin olive oil, but one that isn’t too strong in flavour.

Regional Variations in Indian Cookie Recipes

Indian cookie recipes are incredibly diverse! You’ll find everything from buttery nan khatai to spiced shakar pare. These saffron cookies draw inspiration from the Persian influence on Indian cuisine, where saffron is a treasured spice. They’re a bit of a fusion, really – a lovely blend of flavours and traditions.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, preheat your oven to 170°C (340°F) and prepare a baking sheet. No need to grease it – these cookies don’t stick much.
2. In a bowl, whisk together the all-purpose flour, oats flour, salt, and baking powder. Just give it a quick mix to combine everything.
3. In another bowl, whisk together the saffron-infused water (with the saffron strands!), olive oil, and sugar. Whisk until the sugar is dissolved – you don’t want any grainy bits.
4. Beat in the egg until the mixture is nice and fluffy. Then, gently stir in the milk.
5. Now, the fun part! Gradually fold the wet ingredients into the dry mixture. Be gentle – you want to combine everything just until it comes together. The batter will be quite thick, and that’s perfectly fine.
6. Drop spoonfuls of batter onto the ungreased baking sheet, leaving a little space between each cookie. They’ll spread a bit, so don’t overcrowd the sheet.
7. Bake for 12-15 minutes, or until the bottoms are lightly golden brown. Keep a close eye on them – ovens can vary!
8. Transfer the cookies to a cooling rack and let them cool completely before storing. This is the hardest part – resisting the urge to eat them all warm!

Expert Tips

• Don’t overmix the batter! Overmixing develops the gluten in the flour, which can make the cookies tough.
• For a more intense saffron flavour, you can add a tiny pinch of saffron powder to the dry ingredients.
• If your batter seems too thick, add a teaspoon of milk at a time until it reaches the right consistency.

Variations

Want to switch things up? Here are a few ideas:

Vegan Saffron Oat Flour Cookies

My friend Priya is vegan, and she loves these! Simply replace the egg with a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water, let sit for 5 minutes) and ensure your sugar is vegan-friendly.

Gluten-Free Saffron Oat Flour Cookies (Using Alternative Flours)

For a gluten-free version, substitute the all-purpose flour with a gluten-free all-purpose blend. Bob’s Red Mill 1-to-1 Baking Flour works really well.

Adjusting Spice Levels – More Saffron?

If you really love saffron, feel free to add a few more strands! Just remember that a little goes a long way.

Festival Adaptations – Diwali or Eid Treats

These are perfect for gifting during festivals! Package them in pretty boxes or tie them with colourful ribbons.

Serving Suggestions

These cookies are delicious on their own, but they’re even better with a cup of hot chai or a glass of cold milk. They also pair beautifully with a scoop of vanilla ice cream.

Storage Instructions

Store the cooled cookies in an airtight container at room temperature for up to 3-4 days. They might lose a little of their crispness over time, but they’ll still taste amazing!

FAQs

Let’s answer some common questions:

What is the best way to bloom saffron for maximum flavor?

Steeping saffron strands in warm (not hot!) water for at least 20-30 minutes is the best way to release their flavour and colour.

Can I use a different type of flour instead of all-purpose flour?

You can! Whole wheat flour or a gluten-free all-purpose blend are good substitutes, but they will slightly alter the texture.

Can these cookies be made ahead of time?

You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a gentle stir before baking.

What is the role of olive oil in these cookies?

Olive oil adds moisture and a subtle flavour that complements the saffron beautifully. It also helps create a tender crumb.

How can I adjust the sweetness level of these cookies?

You can reduce the amount of sugar slightly if you prefer a less sweet cookie. Start by reducing it by a tablespoon and see how you like it.