What a difference a week can make. 7 days ago I was starting a hairstyling subscription plan. This week I’m rationing toilet paper. As much as I’m loving being at home curled up in yoga pants and blankets every day, times are weird and scary. We’re all just doing the best we can. In times such as these, I think we all deserve to be able to make cookies whenever we want to with stuff we’ve already got on hand.
The essentials:
Remember that hunk of brown sugar thats formed a crystallized brick in the back of your cabinet, or the canister of oats hidden behind all the fun cereal? Now is the time for these guys to shine. Oats, almond flour, brown sugar, vanilla, peanut butter, coconut, raisins, chocolate chips, and even chickpeas come together to make this soft, crispy, chewy and healthy oatmeal cookie recipe with a handful of fun twists. If you don’t have the coconut, chocolate or raisins, sub in any nuts or dried fruit you’ve got on hand. I made these vegan and gluten free with almond flour and Bob’ Red Mill vegan egg replacer, but if you don’t have those on hand, regular flour and two eggs should do the trick.
The ease:
It’s so easy. You’re going to think I’m oversimplifying but get this:
Step One: Toast some coconut then mix it with all the dry ingredients.
Step two: Mix the chickpea can liquid on high with cream of tartar until it gets thick on your whisk (like the photo) and then mix in the rest of the wet ingredients, followed by the dry ones.
The result:
Soft, chewy and rich cookies baked with little oil, sugar or anything bad. I don’t know about you but I could use a little weight maintenance right now, with a wedding that I hope is still happening right around the corner. With everything going on, I truly hope that these cookies can brighten your day and even serve as a fun activity to keep the family occupied.
Toasted Coconut Oatmeal Chocolate Chip Cookies
Peanut-buttery, chocolatey, coconut-y, oatmeal-y, raisin-y goodness all in ONE cookie. And its healthy. Does life get any better?
Ingredients
- 3/4 cup almond flour + 1 tbsp
- 3/4 cup rolled oats
- 1/4 cup shredded coconut (sweetened or unsweetened)
- 3 tbsp chocolate chips
- 3 tbsp raisins
- 3/4 tsp baking powder
- 1/4 tsp himalayan pink salt
- 1/3 cup brown sugar
- 1/4 cup chickpea liquid
- 1/4 tsp cream of tartar optional
- 3 tbsp peanut butter
- 2 tbsp vegan egg replacer
- 3 tbsp avocado oil
- 1 tsp vanilla extract
Instructions
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Preheat oven to 350 degrees. As it heats, place coconut on aluminum foil and let toast until slightly golden brown.
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Add all dry ingredients (almond flour, oats, coconut, chocolate chips, raisins, baking powder, pink salt, brown sugar) to a bowl. Whisk together until just blended together.
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In a separate bowl, add the chickpea liquid (the liquid in canned chickpeas) and cream of tartar. With your electric mixer on high, stir until the consistency of whipped cream. About 6 minutes.
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Prepare the vegan egg replacer (if using). Mix 2 tbsp of the egg replacer powder with 4 tbsps of water, stir and let sit for 1-2 minutes or until thickened.
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Add the peanut butter, vanilla, avocado oil and egg replacer to the whipped chickpea liquid and mix until just combined
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Add the dry ingredients to the wet ingredients. Mix on low until just combined.
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Refrigerate dough for 30 minutes, or longer for a crispier cookie.
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Spoon dough onto an ungreased cookie sheet. You should end up with 12 golf-ball sized dough balls.
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Bake for 15 minutes. Optional: Spray cookies with a spray oil in the final two minutes and turn oven up to 375 degrees for a golden brown top