Happy Monday! (I can say that because I’m off on Mondays). You know I’m not one to eat wheat free, dairy free, or vegan on a regular basis – all in moderation – but I have a cookie recipe for you that’s naturally all of these things. So why not?! This recipe is nutritious enough that you can toss it in your bag for a late breakfast snack and not have to feel guilty about it. Of course you can use this recipe as a base and swap out some of the ingredients for your favorite, ie: maple syrup for the honey (making it vegan), coconut or other sugars for the regular sugar, spelt flour for the oat flour, chocolate chips and almonds instead of walnuts and raisins… you get the idea.
As always with alternative ingredients – textures are very different, and there aren’t those familiar, forgiving qualities such as gluten development or eggy binder, so be sure to follow the steps properly. When you refrigerate the cookie batter for example: you are allowing the honey and oil to solidify a bit while it sits in the fridge, which will help the batter hold together when you portion the cookies out. These little steps make all the difference when you don’t have eggs, butter, all purpose flour, and all those other easy-to-work-with ingredients. A little practice and becoming more familiar with alternative ingredients will have you whipping up breakfast cookies in no time.
For a while we had a cookie jar on the counter, there were always cookies sitting around. I was starting to feel guilty about it (with my lack of self control!) so I cooled it off for bit. I figure if I can come up with something that isn’t packed with a trillion calories per bite… maybe we can have that cookie jar afterall!
And I promise they don’t taste healthy.
Naturally Healthy Raisin Walnut Cookies: yields a 1/2 dozen test batch
1/4 cup oat flour (I blended oat bran to a smooth powder)
1/2 cup rolled oats (I use instant)
1/4 tsp baking powder
1/4 tsp cinnamon, ginger, or whatever you like
2 TB honey (or maple syrup, agave syrup, etc)
2 TB brown sugar (or your favorite dry substitite)
1 TB oil (your choice, canola, olive, coconut..)
1/2 tsp vanilla extract
1 TB milk or fruit puree (or nut milk, soy milk etc) just to moisten
1/2 cup chopped walnuts
1/4 cup raisins (lightly packed into measuring cup)
-In separate bowls mix together the wet ingredients and dry ingredients.
-Paddle together in a stand mixer or by hand: the wet into the dry. Blend until well combined.
-Preheat your oven to 360-370F, pack your cookie batter together into a tight mound, and refrigerate while the oven pre heats, or for 13-15 minutes.
-Scoop the cookie dough into portions about 1.5 TB each, squeeze each portion into a ball and press down onto a prepared baking sheet, flattening into little pancakes.
-Bake for 15 minutes, then remove from the oven to cool on the tray for 5 minutes. Remove from tray and transfer to a wire cooling rack, and cool until room temperature.