Well, here it is folks. The FINAL element of our epic non-traditional Christmas!
I am a chocolate lover, no doubt. I prefer chocolate over most things in life to be perfectly honest. And that’s not such a bad thing if you’re eating the right kind of chocolate!
Whenever I consume chocolate, I am sure to use organic raw cacao powder, which is loaded with antioxidants and minerals.
But not everyone is a chocolate lover, which was hard for me to believe when I found that out about my husband!
He prefers non-chocolaty desserts (is he crazy? That’s a topic for another blog) which is totally cool with me except that we had different ideas of what we wanted Christmas dessert to be.
I wanted chocolate, he wanted cinnamon!
So I whipped up the chocolate mousse cake which you saw in last week’s recipe post, and made a separate dessert for him, vegan and gluten free oatmeal cookies.
I love this recipe because they taste fantastic, and are actually quite easy and quick to make. I also found them to be less messy because there is no egg cracking involved.
Without further ado, here’s how to make my vegan gluten free oatmeal cookies:
-1 & ¾ cups pecans, crumbled
-2 cups gluten free rolled oats
-¾ cup gluten free all purpose baking flour
-½ cup Monk Fruit (this can be purchased online at Vitacost or Amazon, and can be found in health food stores)
-1 teaspoon baking soda
-1/2 tsp cinnamon
-1/2 tsp sea salt
-1/2 cup pure organic 100% maple syrup
-3.5 tablespoons coconut oil
-2 tablespoons almond or coconut milk (unsweetened)
-2 teaspoons vanilla extract (no additives)
-1/3 cup raisins or diced and pitted dates
1. Preheat oven to 350F. Place pecans plus 1 cup of the oats into a food processor and process until coarsely chopped with a little fine powder mixed in.
2. In a large mixing bowl, whisk together the pecan/oat mixture, remaining cup of oats, gluten free flour, baking soda, cinnamon and salt.
3. In a separate smaller bowl, mix together the maple syrup, milk, coconut oil (melted), and vanilla. Pour this mixture over the dry ingredients and stir until combined.
4. In a small separate bowl, coat the raisins or dates in about a teaspoon of flour and coat thoroughly. This will prevent them from sticking together. Fold the raisins or dates into the dough.
5. Grease a baking sheet with a little coconut oil. Make small cookie balls with your hands and place them on the pan, pressing firmly to flatten each cookie. Space cookies evenly on the pan.
6. Bake for 12-15 minutes or until the cookies are golden brown on the bottom.
7. Remove cookies from oven and allow to cool for about 15 minutes before serving.
I’ve got to tell you, my husband went crazy for these cookies. He even ate them for breakfast some days because they were so good!
These cookies are natural, processed sugar-free, and refined oil-free. I have to say, these were a delicious addition to our Christmas dessert menu.
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