These are the cookies that I baked for my cousins BBQ last Saturday. And I need to confess straight up that – despite last Thursdays post – there was nothing sprouted or soaked about them.
They were the ones that I had intended to make out of sprouted flour BUT after co-ercing my husband into driving to the health food store (always his favourite destination) in the neighbouring town (I rationalised that sprouted flour was likely to be cheaper in Oakland?! ), realising the neighbouring health food store doesn’t even CARRY sprouted flour, announcing my current health requirements meant we should probably drive back to the health food store a good 45 minutes away, being rather uncompromisingly told ‘NO!’, charmingly asking for this arbitary decision to be reconsidered, and being forcefully reminded that I happily guzzled a double bacon sandwich and iced coffee with maple syrup for breakfast, and could therefore darn well make some cookies with one of the 72 ‘health food’ flours stocked at the health food store we were already parked at … I decided cookies made with oat flour wouldn’t be the worst thing on earth.
I chose oat flour for a number of reasons including
a) oats are gluten free, and would therefore qualify as a healthful adaptation by Bauman College
b) I adore oats, and they are pretty much the only grain I like as much as wheat (I also think they are one of the healthiest grains)
c) I used to be seriously OBSESSED with Nana’s cookies, and they are made from oat flour
I also love this recipe because it uses more whole oats than oat flour (the less refined the grain the better in my mind), and – moreover – because it uses ground nuts to such an extent. I thought the cookies sounded sustaining, and wholesome … a bit like glorified oatmeal, but totally more delicious (because, really, what is heaven if not chocolate chips and cashew nuts?). Oh and also -despite the evidently misleading name of my blog – I hate baking cookies with too much butter because they always spread so much. I was right on ALL counts!
Confession: Healthwise, I can’t really go promoting cookies for breakfast – but on a personal level I used to LOVE having cookies for breakfast (how do you think I know the taste of Nana’s cookies so well?) – and I definitely enjoyed the leftovers as a Sunday treat the next morning. Paried with an iced latte made with whole raw milk… worse things totally could have happened.
Chocolate Chip Oatmeal Cookies – adapted from this recipe!
- 2 tablespoons butter
- 1 cup cashews
- 1/2 cup coconut sugar
- 1/4 cup filtered water
- 1 teaspoon vanilla extract
- 3/4 cup oat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- ¼ tsp. ground cinnamon
- 1 cup rolled oats
- 1 cup chocolate chips (I LOVE the Sunspire brand.. seriously the most delicious in my book!)
Preheat oven to 350°F. Coat 2 baking sheets with cooking spray, or line with parchment paper.
Blend cashews in food processor 30 seconds, or until ground into a fine meal. Add butter, and blend 2 to 3 minutes more, or until mixture has the consistency of natural peanut butter, scraping down sides of food processor occasionally. Transfer to bowl.
Whisk together coconut sugar and 1/4 cup water in small saucepan, and bring mixture to a boil. Pour coconut mixture over ground cashew butter, add vanilla extract, and stir until no lumps remain (should you happen to taste this batter, it is rather delicious!)
Whisk together oat flour, baking soda, salt, and cinnamon in separate bowl. Stir oat flour mixture into walnut mixture. Cool 10 minutes. Fold in oats, then chocolate chips.
Shape cookie dough into 2-inch balls, and place 2 inches apart on prepared baking sheets. Flatten cookies with the back of a spoon dipped in water. The cookies don’t really spread (yay!) so flatten to however flat you want the cookies.
Bake 8 to 10 minutes, or until cookies begin to brown and tops look dry. Cool 3 minutes on baking sheets, then transfer to wire rack to cool completely.
Nutritional Information: 250 Calories, 13g Fat, 5g Protein, 31g Carbohydrates (of which 17g sugars)
Nutritional Highlights: Good source of Manganese, Magnesium and Iron.