With November right around the corner, I don’t particularly want to eat a salad.
Not that I don’t or won’t eat said salad, but it doesn’t get my soul ‘a pirouettin’ atm.
With the onset of darker days and colder weather, I am finding myself in the kitchen baking up lots of delicious sweet treats.
The balancing act is being able to bake delicious yet not altogether un-nutritious foods. Recently, I have managed to walk that tight rope rather adeptly without totally falling off into the sugary/fatty abyss.
Yesterday, I was craving cookies. Chocolate Chip cookies. Healthy chocolate chip cookies, to be more precise.
I bounded into the kitchen and I nailed it. On my very first attempt.
These cookies are vegan, refined sugar free, (optionally) gluten free, and supremely satisfying. Oh, and they are soft and yummy and completely delish.
Cookies healthy enough to eat for breakie? Done.
1 flax egg (1 Tbsp ground flax seed whisked together with 3 Tbsp water)
3/4 cup date puree (soften dates in water, drain, and puree in strong blender or food processor with just enough water to form a consistent-ish paste)
1 tsp pure vanilla extract
1/4 cup organic virgin coconut oil, melted
2 cups oat flour (grind old fashioned oats into a flour in a blender or food processor)*
1 tsp baking powder
1/4 tsp salt
1/2 cup old fashioned oats*
1/2 cup walnuts, chopped
1/2 chocolate chips**
1. Preheat oven to 375 degrees.
2. Combine the flax egg, date puree, vanilla, and coconut oil in a large bowl until well combined.
3. In a medium sized bowl whisk together the oat flour, baking powder, and salt.
4. Stir the dry ingredients into the large bowl with the wet ingredients until no visible flour remains.
5. Fold in 1/2 cup oats, chopped walnuts, and chocolate chips.
6. Form into cookie balls and place on an ungreased cookie sheet. Bake for 13 minutes.
Makes 16 cookies.
*If you want to make them gluten-free, look for gf oats
**If vegan, use your fav vegan chocolate alternative