Isn't it just the worst when that cookie craving comes on and you don't seem to have anything in the house to satisfy that desire for warm, crumbly cookie goodness? Sure, you could run down to the corner store and purchase some processed gunk with all that unnecessary sugar and preservatives. Or perhaps you decide to be more health conscious and spend $10 for those artisan cookies at your favorite organic grocer. Regardless of the options at hand, sometimes a girl just wants a healthy (ish) treat while still saving that cash for a rainy day. (ok, maybe a kale salad for later..).
This past Saturday encompassed a sans money dumping/get your hands dirty in the kitchen kind of afternoon. After teaching two yoga classes, the cookie monster had made its way out. And I'm so glad it did.
These cookies are made with whole ingredients that provide not only amazing flavor and texture, but also help keep you feeling satisfied + satiated. Although they are still 'cookies,' they contain minimal sugar, are vegan, and can be easily modified to also be gluten free.
Chocolate Chip Oatmeal Raisin Cookies
2 C. rolled oats (organic)
1 C. crushed walnuts, raw
1/2 C. + 1 Tbsp all purpose flour
1 tsp baking soda
1/2 tsp cinnamon
1/2 C. brown sugar
1 Tbsp maple syrup
2 Tbsp coconut oil, melted
1 Tbsp earth balance spread, melted
3 Tbsp almond milk
2 tsp vanilla extract
scant amount of water, for binding dough
1/3 C. raisins
1/4 C. mini vegan chocolate chips (optional)
Directions: Preheat oven to 350 F. In a large mixing bowl, combine all dry ingredients except raisins and chocolate chips; stir together. Next, add all wet ingredients except for water and mix well. You may have to knead the dough a bit to blend in the brown sugar. Add in your raisins and chocolate chips; stir well.
See how sticky the mixture gets first before adding your water. You can test this by trying to roll a ball of dough in your hands. If it still appears too crumbly, add about 1-2 tsp cold water to batter, or until mixture is relatively sticky.
On a large baking sheet, begin to roll out dough into balls a little larger than a golf ball. Press dough firmly down into cookie sheet with fingers, so that the dough forms a relatively thick circle. Bake in the oven for 11-12 minutes. Remove cookie sheet from oven, and allow cookies to cool on baking sheet for about 5 minutes so they can harden. Carefully remove with a spatula, and allow to further cool for a bit.
Recipe yields between 6-8 cookies. They keep for about 5-7 days.
**To make GF, make sure oats are certified GF, and sub all purpose flour for a GF version (I like Bob's Red Mill).