Maple season was good this year! Maple syrup is my favorite sugar substitute! These cookies have just the right sweetness and a burst of flavor with dates and pecans. I tried different spices like cinnamon and cardamom. Ahh I love cardamom! When I crave it I mix it with a bowl of warm blueberries for a snack.
These cookies are egg free and I use amazing local flour from Seasons Pharmacy.
I gained five pounds tweeking this recipe so it’s time for me to get more active and eat more salad. I like to create a recipe with an easy to remember strategy and less dishes to wash.
Maple Oatmeal Cookies
1/4 cup Butter
1/4 cup Coconut oil
Less a 1/4 cup Coconut Sugar
Less a 1/4 cup Maple Syrup
1 tsp Vanilla
1/2 tsp Baking Soda
1/4 tsp Salt
Spoonful of Shredded Coconut
3/4 cup of Organic Flour (see note)
3/4 cup Quick Oats
1/2 cup Dates chopped small
1/2 cup Pecans chopped
Blend together butter, coconut oil, maple syrup and coconut sugar. Blend in vanilla, salt and baking soda and coconut (if using). Add the remaining ingredients and blend until combined. Preheat oven to 360°. Parchment paper has been sold out lately due to Covid, so I have been getting a lot of use of the reusable cooking mats. Roll dough into 1 inch balls and press down to flatten. Bake for around 10 minutes, until edges start to brown. Leave on cookie sheet for 5 minutes and move to cooling rack. Cool completely so that they don’t fall apart.
Makes 16 cookies if you don’t eat the dough. Double recipe for a crowd.
These are my family’s healthy chocolate chip cookies. You can make them in a pan and call it a blondie or make cookies. Chickpeas are high in starch so I don’t eat a lot of them but they are healthy too. Chickpeas have a shell on them that are hard to digest so I always take 10 minutes to take them off, that is totally your choice. These cool chocolate chip cookies will satisfy your sweet Cravings.
1 can chickpeas
1/2 cup peanut, almond or sunflower seedbutter
1/4 cup maple syrup or honey
1/4 cup coconut sugar
1/2 cup coconut milk
2 tsp vanilla
2 Tbsp coconut flour
1 tsp baking powder
salt, depending on the salt in the nut butter or chickpeas
1/2 cup chocolate chips
In a food processor or blender process chickpeas until it clumps up or is in small pieces. Add nut butter, honey and sugar; blend until smooth, scrape down sides of blender. Add milk and vanilla blend until smooth . Add coconut flour and baking powder and blend until creamy. Put in the fridge for 10 minutes. Preheat oven to 375.
Grease a 9X11 pan or a square 8X8 inch pan for the blondie. The blondies take 22-28 minutes to cook.
If you are making cookies, prepare a baking sheet with parchment paper. Place dough 1 inch apart and add a few chocolate chips to the top. Cook for 12-15 minutes.
Pumpkins are more than just a Halloween project. They’re amazing to add to many recipes. I decided to experiment my pumpkin cookies this past thanksgiving weekend on my family because my youngest and me love them, but does other people love them too. Well it’s unanimous, its a winning recipe. I decided to try many variations of this pumpkin cookie and every time they turned out great. I used different flour combinations, but I always used half coconut flour. I wanted to be able to feed them to anyone with allergies so I used sorghum flour instead of almond flour and used ground flaxseed and water to make an egg alternative. I used crappy dollar store measuring cups and the handles broke off so when I was measuring the flour I thought I was measuring 1/4 cup, I was actually using 1/3 cup and I realized after but they still turned out great. I also want to mention that fancy molasses taste way better than cooking molasses. I also tried unsulphured blackstrap molasses and it was really good too. I don’t think you can mess up these cookies.
1 egg or 1 Tbsp ground flaxseed with 3 Tbsp water and let sit for 5 minutes
1 cup pumpkin puree
2 Tbsp melted coconut oil
1 or 2 Tbsp molasses
1/2 tsp vanilla
1/4 cup coconut sugar
1/4 cup almond flour or another kind
1/4 cup coconut flour
1 Tbsp cinnamon
1 tsp pumpkin pie spice or use a spice you like
1/2 tsp baking soda
Beat wet ingredients in a large bowl, and mix dry ingredients into wet.
Scoop dough cookie size onto a baking sheet with parchment paper.
preheat oven to 350 and bake for about 25 minutes.
Makes 12 cookies.
Roast pumpkin ahead of time. Cut the top off so that it is easy to scoop out seeds and the top stays on. Sprinkle the inside with cinnamon and put the top back on and roast at 375 for about 35 minutes. When cooled the skin should peel off easy and puree the pumpkin and put them in 1 cup glass containers in the fridge or it freezes well so you can make cookies whenever.