Recipe Review: Warm oatmeal cookies are the perfect anytime snack.
This recipe idea was adapted from Dreena Burton's Vegan Cookie Recipe here.
I wanted to flavor it for the fall season with toasted pecans, cranberries and of course chocolate chips.
What came out was exactly what I was looking for. A cinnamon, chewy warm cookie filled with whole grain oats and crunchy toasted nuts.
Give this recipe a try and watch them dissappear quick.
1/3 cup chunky peanut butter (or almond butter or other nut butter)
1/3 cup pure maple syrup
2 tablespoons plain non-dairy milk
2 tablespoons ground flax meal
1 teaspoon pure vanilla extract
1/2 cup oat flour
1 1/2 cups rolled oats
1/2 cup almond meal
3 tablespoon coconut sugar (can use date sugar, or sucanat, etc)
1 1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon (rounded) cinnamon
1/4 cup of toasted pecans
1/4 cup unsweetened cranberries
2-3 tablespoon non-dairy chocolate chips
Preheat oven to 350. You can use a bowl and spoon and stir by hand, or use a mixer. If using a mixer, first combine the peanut butter, maple syrup, milk, flax meal, and vanilla in the mixer bowl fitted with the paddle attachment. Mix on low speed for a couple of minutes until creamy (if mixing by hand, simply combine all these ingredients in a bowl and set aside).
Then, combine the oat flour, rolled oats, almond meal, coconut sugar, baking powder, salt, cinnamon in a bowl and stir through. Add pecans, cranberries and chocolate chips, and stir through again.
If using a mixer, add this dry mixture to the wet on a low speed until just nicely incorporated. If mixing by hand, simply add the wet mixture to the dry, working through until well combined.
Take spoonfuls of the mixture (about 1 1/2 tbsp) and place on a baking sheet lined with parchment. Bake for 11-12 minutes (not longer, they can scorch on bottom). Remove from oven, let cool on pan for just a minute and then transfer to a cooling rack.
Makes about 15-17 cookies
Note: Some peanut butters and almond butters contain salt – even natural brands. If you have a brand with salt, then reduce the salt to just a pinch or two, no more than 1/8 tsp.