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.
I’ve pretty much made my list of which cookie recipes I’m going to share with you but if you have any suggestions, I’m all ears. Consider this post a precursor for what is to come…. holiday cookie baking at its finest (healthiest) from my kitchen to yours.
- 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 3 tablespoon 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!