I was given a task by my mom.
"Make oatmeal cookies. Crunchy ones". So that is just what I did.
The tricky bit is that most cookies get crunchy through the use of butter and copious amounts of sugar. That, of course, is not an option here. Butter- sure, if you love it, it's organic and part of the way you live. But copious amounts of sugar- eck. That'll be a sure trip down the sugar crash roller coaster. And like always, I wanted the cookies lean and clean which means no processed oils, vegan margarines, shortening or other junk.
The other challenge- I wanted these to taste like cookies.
See us nutritionists, we have a tendency to turn cookies into round, flat brick-like-granola-breakfast-bars.
It's easy to let this happen as we add more and more goodness into them. This is a bit of an occupational hazard and the surest way to make the cleanest food taste too healthy for the folks going through their transition to real food. A cookies is a cookie and needs to taste like a cookie!
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This batch of cookies, makes the absolute perfect transition if you ask me. Right after I baked them, I posted the recipe to instagram with the above picture and straight away, people started declaring that they had everything in their pantry to make them, started baking, and posting their own photos.
P.S. These babies also happen to be gluten-free, dairy-free and vegan friendly. That's right!
The consensus: WINNER! Shazaam. I LOVE when I make a winner on the first go.
I would love to see you bake up a batch!
Let me know how you shazaam yours up and post your pics on pinterest or instagram and make sure to tag me (@meghantelpner). Or if you prefer, send me a sample. Okay... maybe that's just wishful thinking.
Happy baking!
Rating
Prep time:
Cook time:
Total time:
Yield: 16 cookies
- ½ cup coconut oil, softened
- ½ cup coconut sugar
- 2 tbsp maple syrup
- 1 tsp vanilla
- 1 serving chia paste* (or 1 egg)
- ½ cup brown rice flour
- ¼ buckwheat flour (or spelt if gluten isn't a problem)
- 1 cup gluten-free oats
- 1tbsp arrowroot starch
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup chocolate chips
- ¼ cup chopped pecans
- *Chia Paste- 1tbsp chia seeds, ground, mixed with ¼ cup warm water.
- Preheat oven to 350
- Mix together coconut oil, sugar maple syrup, vanilla and chia paste.
- In a separate bowl, mix flour, oats baking soda and salt.
- Stir in chocolate chips and pecans.
- Using 1-2 tbsp of mixture, form into balls and flattery slightly and place in parchment lined cookie sheet.
- Bake for about 15 minutes, until golden.
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