Dec 05, 2013
Old-fashioned Oatmeal Cookies
I can’t wait to have grandchildren. I am going to spoil them rotten with healthy cookies! I was never a huge fan of oatmeal cookies but these are pretty divine, if I do say so myself. Simple, homey, comforting. Yeah.
Speaking of cookies, get ready. I’m going for a marathon… twelve days of Christmas cookies, coming up next week! Last year I was very discouraged trying to bake healthy goodies. I just couldn’t get past the exclusion of oil and wheat flour. I have since honed some definite skills in the vegan, oil-free baking arena. Granted, cookies are not extremely nutrient-dense, but you know that if I could I would put kale in them! Cookies are a real tradition for the holidays. People will eat them! So why not give them some whole-food nutrition with their traditions? Nuts and nut butters, seeds, whole grains and dried fruits are worlds better than butter, eggs, white flour and white sugar.
- 2 cups rolled oats (not instant), divided
- ½ cup date sugar or other minimally processed sweetener such as coconut sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup raisins (optional)
- ¼ cup unsweetened non-dairy milk (I used cashew milk)
- ½ cup raw cashew butter
- 1 TBS ground flax + 3 TBS water
- 1 tsp pure vanilla extract
- Mix the flax meal and the water and set aside.
- Preheat oven to 350° F.
- Line a cookie sheet with parchment paper (see notes).
- Place one cup of the oats in a food processor with the “S” blade and spin until you have a flour.
- Combine this with all other dry ingredients and mix well.
- In a separate bowl, whisk together all wet ingredients.
- Add the wet ingredients to the dry and mix well. Use your hands if you need to. The batter will be quite thick and sticky.
- Scoop out the dough using a 1.38″ ice cream scoop. Tightly pack the scoop with a level amount of dough. Using a scoop ensures that they are all the same size and saves time as well.
- With moist fingers, flatten each dough ball into about a 2″ diameter cookie. Reshape the edges if necessary.
- Bake for 12 minutes.
- Cool and serve.
Makes 20 cookies. Enjoy!