real food. real life.
Yes, that's a mouthful, I know.
Maple Blueberry Walnut Oatmeal Cookies.
But it's a delicious mouthful... ! Haha ha.... ha ... ha... K, sorry, I had to say it.
Seriously though. I couldn't resist leaving out any of those delicious ingredients from the title. And that title in itself was hard enough to narrow down! There's still some other yumminess I left out of the title.
Sunflower Seed Butter for one! It's really what holds these cookies together. Of course, you could use peanut butter, but the sunflower seed butter adds a different taste and makes it school-friendly!
Also, these cookies are gluten and dairy free, as well as refined-sugar free. They taste delicious - crunchy and sweet on the outside, soft and chewy on the inside. You CAN'T eat just one. I promise you. Sorry. They are addictive. Did I not mention that? :)
I haven't posted in a while, and was going to take a break to work on an exciting new endeavour in my life. Of which I am very much deep into.... but while baking up Christmas cookies, I tried a batch of these and they turned out amazing! I've since made many variations and just had to post this one to the blog. I'll still be taking a break from posting... unless of course I come across a super awesome recipe to share... And I'll share my big news soon... I promise... in the new year. It's been a busy few months and will be a very busy year to come!!
Stay tuned. But in the meantime, here's a great recipe for a sweet treat!
Maple Blueberry Walnut Oatmeal Cookies
Total Time: 5 min prep + 14 min baking
2/3 cup sunflower seed butter
2/3 cup maple syrup
3 tbsp melted coconut oil
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1 cup oat flour (process oats in a food processor for a few seconds!)
1 1/2 cups oats
Handful Dried Blueberries
What to do:
1) Preheat oven to 350 degrees fahrenheit. Grease baking sheets or line with parchment paper.
2) Process 1 cup oats in food processor to turn into a 'flour'. Remove from food processor and set aside.
3) Using a food processor or mixer, combine sunflower seed butter and maple syrup. Add coconut oil and then egg until combined. Then vanilla, baking soda, baking powder, and oat flour. Mix thoroughly until smooth and sticky.
4) Switch to using a large spoon and add oats, walnuts, and dried blueberries. Stir to combine.
5) Spoon onto lined/greased cookie sheet about an inch apart from each other. Bake on middle rack for 12-14 minutes, until crisping up just on the edges. Remove from oven and cool on a cooling rack. Eat 'em up or freeze them. They are delicious straight out the freezer, too! :)
I consider myself a pretty healthy eater. We eat mostly organic and local. I am super adamant that every meal have at least half a plate's worth of veggies/fruit. We have meatless meals quite often, and because of my dairy deal, we often eat vegan food and try lots of new veggies with our CSA. There hasn't been white or brown sugar in the house in years and stocking the cupboards with sweets is out of the question. I also have a crazy amount of will power, which means we totally stick to our meal planning and all that lovely stuff. I'm crazy headstrong when it comes to things I set my mind to. Eating healthy is just one of them. And boy do I take it seriously!
But, you know, sooner or later you're going to want cookies.
This week I wanted cookies
And not just regular cookies, I wanted chewy soft oatmeal raisin cookies. The kind that are normally made with copious amounts of butter and brown sugar.... yeah... problem there!
So, I tweaked a couple recipes to satisfy both my craving for something sweet and cookie-like and my desire for a somewhat healthier version without the dairy and refined sugar. After a few attempts, and some definite fails, I give you this recipe.
Sweetened with apple sauce and maple syrup, it has a good sweetness (add more if you want it sweeter) but soft centre to keep it chewy. My tip - don't let them bake too long. They will dry out! Also - try, if you have time, to soak your raisins in a bit of warm water for about 10-15 minutes before using. They will become juicier and not dry up your ingredients. Be sure to drain the water, of course.
Makes approximately 24 cookies
1/2 cup melted coconut oil
1/2 cup unsweetened applesauce
3/4 cup maple syrup
1 tsp vanilla extract
1 and 1/2 cups flour of choice
3 cups oats (rolled or quick-cook)
1 tsp baking soda
1/4 tsp sea salt
1/2 cup raisins (soaked, if possible - see note above)
What to do:
1. Preheat oven to 325 degrees fahrenheit. Grease cookie sheets with a little oil or butter, whatever you have.
2. Mix eggs, applesauce, maple syrup, coconut oil, and vanilla together in a large bowl.
3. Combine flour, baking soda, and salt together in another bowl. Then, add the dry ingredients to the wet ingredients. Stir to combine.
4. Lastly, add oatmeal to the mixture, followed by raisins. Fold mixture together until sticky and cookie-doughy :)
5. Drop rounded spoonfuls onto the greased cookie sheets. Press down a bit to flatten. Bake in preheated oven for 12-15 minutes or when cookies are slightly browned. Remove and cool on wire rack. Store in an air-tight container to preserve chewiness!
I have known about these tasty little treats for awhile now, but to tell you the truth, I kept ruining them! t know, 2 ingredients, how could I ruin them?! Well, I will warn you - they burn easily! They are thin and I would leave them too long or turn them too soon, and well, I turned up with banana scramble rather then perfect little pancakes.
I felt that this batch was half-decent and could possibly be picture-worthy for the blog so I can finally get this posted, so here ya go!
My advice: , Definitely use non-stick surface with an oil or butter to make them easy to flip!! Without it, you'll regret it for sure! Those 2 ingredients wasted on banana mush! However, once you do cross that hurtle (I'm still working on it as you can tell by the slightly burnt one in the pic that I tried to cover up... haha) You will discover this naturally sweetened, gluten/dairy-free pancake! Great for meals or for snacks. Super quick to make, about 5 minutes or so, and minimal ingredients - a banana and an egg! How simple!
Here's how I made them. If you have any tips for not burning them, please comment below! To be honest, Lee totally makes the pancakes in this house so maybe I'm just out of practice in the pancake flipping business... anyway. Let me know if you have the same troubles or not!
Total time: 5-10 minutes
1 banana (riper the better!)
(makes about 4 small pancakes)
What to do:
1) Mash banana until smooth. Add in egg and mix until combined.
2) Heat oil/butter in a non-stick pan over medium/low heat. Pour a small bit of batter to form a pancake. Let cook until bubbles start to poke through, then flip. (I found putting a cover over the pan for a minute helped cook the top a bit, making it easier to flip). Watch them carefully as they WILL burn. And they don't taste good burnt. Trust me. Haha, but when they aren't burnt, they are delish! Hannah gobbled hers up!
2) Remove from pan once flipped. Let cool on a piece of paper towel to absorb some of the moisture. Enjoy on their own! They should taste rich of banana sweetness, but fluffy from the egg. A great little lunch for a little person!
We really cooked these things. From scratch. On weeknights. And we even had time to do the dishes.
They have real, simple ingredients that you'll find in your cupboards. They're healthy and delicious. No lies.
Thanks for reading. Leave a comment below!
Here's a pic of me and my babies. Just because.
A Bit About Me...