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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.
 
  • 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 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 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 scant cup frozen berries – your choice
1/4 cup organic dark chocolate chips or chopped chunks organic chocolate
 
DIRECTIONS:
 
  1. Pre-heat oven to 350F and line a baking sheet with parchment paper.
  2. Pulse the oats in a food processor until they resemble quick oats, transfer to a medium-sized bowl adding the nut flour, baking soda, cinnamon, and sea salt. Mix together.
  3. In another bowl, stir together the dates, banana, tahini, vanilla and the flax egg. Add sugar and coconut oil if using the optional add-in suggestions mentioned below and mix until well combined.
  4. 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.
  5. Using a cookie scoop or large spoon, scoop out dough, shape into balls and place onto a cookie sheet pressing down slightly.
  6. Depending on the size of your cookies, bake for 15-20 minutes or until lightly browned around the edges.
  7. 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 or 2 tbsp cacao nibs 
  • 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
 


Teri Gentes - Whole Self Lifestyle Wellness
International Speaker|Self-care Coach|Author|Chef|Trainer|Ambassador
Certified Wellness and Nutritional Consultant, Personal Trainer,
Yoga and Group Fitness Instructor

Recipes property of Teri Gentes - Permission required to reprint

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