OATMEAL, BERRY N CHOCOLATE COOKIES
Recipes property of Teri Gentes. Permission required to reprint.
One bowl, quality ingredients and you’ve got sin-free deliciousness! These are wholesome enough for a well-rounded breakfast and yummy enough to feel like an indulgent treat. It doesn’t get better than this. I suggest a double batch so you have a freezer stash of either raw dough ready to be baked or for a grab and go baked batch.
INGREDIENTS
1 heaping tbsp ground flax seeds blended with 3 tbsp water, set aside
6-8 dates, pit, cover with boiling water, drain after 5 minutes and mash once softened
1 ripe banana, mashed
4 tbsp tahini paste or SunButter
1 tsp vanilla extract
1 cup organic old-fashioned oats - whirl in a food processor until cornmeal consistency
1/2 cup nut flour – almond, peanut or nut flour blend
1/2 teaspoon baking soda, non-alum
1 tsp cinnamon
Pinch sea salt
1 scant cup frozen berries – your choice
1/4 cup organic dark chocolate chips or chopped chunks organic chocolate
DIRECTIONS:
ADD-IN OPTIONS:
TERI'S’ TIPS:
Recipes property of Teri Gentes. Permission required to reprint.
One bowl, quality ingredients and you’ve got sin-free deliciousness! These are wholesome enough for a well-rounded breakfast and yummy enough to feel like an indulgent treat. It doesn’t get better than this. I suggest a double batch so you have a freezer stash of either raw dough ready to be baked or for a grab and go baked batch.
- Sweets, snacks
- Pre-heat oven to 350F
- Vegan: dairy, gluten, soy, egg-free
- Prep time: 8 mins, bake time approx 20 min
- Makes: approx 12-14 cookies
INGREDIENTS
1 heaping tbsp ground flax seeds blended with 3 tbsp water, set aside
6-8 dates, pit, cover with boiling water, drain after 5 minutes and mash once softened
1 ripe banana, mashed
4 tbsp tahini paste or SunButter
1 tsp vanilla extract
1 cup organic old-fashioned oats - whirl in a food processor until cornmeal consistency
1/2 cup nut flour – almond, peanut or nut flour blend
1/2 teaspoon baking soda, non-alum
1 tsp cinnamon
Pinch sea salt
1 scant cup frozen berries – your choice
1/4 cup organic dark chocolate chips or chopped chunks organic chocolate
DIRECTIONS:
- Pre-heat oven to 350F and line a baking sheet with parchment paper.
- Pulse the oats in a food processor until they resemble quick oats and transfer to a medium-sized bowl, adding the nut flour, baking soda, cinnamon, and sea salt.
- In another bowl, stir together the dates, banana, tahini, vanilla and the flax egg. Add sugar and coconut oil if using and mix until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chocolate and berries, along with nuts/seeds if using.
- Using a cookie scoop or large spoon, scoop out dough, shape into balls and place onto a cookie sheet pressing down slightly.
- Depending on the size of your cookies, bake for 15-20 minutes or until lightly browned around the edges. Let cool on a rack then store in a glass jar in a cool place for 2-3 days or up to 7 days in the fridge.
ADD-IN OPTIONS:
- 2 tbsp coconut oil
- Add 1-2 tbsp date or coconut sugar if you like a sweeter cookie
- ¼ cup nuts or seeds
- Add 1/3 cup organic maple sweetened cranberries (if desired)
TERI'S’ TIPS:
- If you like a raised and round cookie add 1/2 tsp non-alum baking powder
- Choose organic oats to avoid exposure to the GMO chemical glyphosate
- 1 tbsp maca root powder adds an energy boost