Oat & cinnamon cookies
A American dessert for the galley that best on calm days or at anchor, needs no fridge, about 20 min hands-on.
- Desserts
- American
- ⏱ 20 min
- 🌊 Sea tolerance 1/5
- 🪨 Bare bones
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Rolled oats120 g (30 g)
- All-purpose / plain flour80 g (20 g)
- Brown sugar60 g (15 g)
- Sunflower / vegetable oil48 g (12 g)
- Eggs40 g (≈ 1 egg) (10 g)
- Ground cinnamon4 g (1 g)
- Baking powder4 g (1 g)
Method
- Mix everything to a stiff dough.
- Drop spoonfuls on a lined tray and flatten.
- Bake 12 minutes at 180 °C.
In the galley
- Best on calm days or at anchor — 1/5 for sea tolerance.
- Stow the main ingredients in dry stores — nothing here needs a fridge.
- Contains: Eggs, Gluten — always check the labels of what you buy.
Per serving
- kcal
- 367
- protein
- 7 g
- fat
- 15 g
- carbs
- 51 g
- sugar
- 15 g
- fibre
- 4 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes