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  • WITH A TWIST!

    WITH A TWIST!

    WHO DOESN'T LOVE A GOOD COOKIE? My husband is the cookie's number one fan - especially when it comes in the chocolate chip variety. Ever since I made those irrisistible Trail Mix Cookies, Eddie's been asking for more.

    So this morning, I hopped on over to Meghan Telpner's blog, where I found her recipe for Oatmeal Chocolate Chip Cookies. They were my inspiration, but I threw in a few extra delicious ingredients in rememberence of the Trail Mix Cookies from last week. Meghan's is amazing, and she's my teacher in the Culinary Nutrition Expert program that begins in a couple of weeks. I'm so excited!!!

    I signed up for the Culinary Nutrition Expert program to get comfortable in the kitchen and to do so in a way that's aligned with my own nutritional beliefs. I eat plant-based whole foods. They're the kind my body likes best, and they're loaded with nutritional benefits. Bonus? They taste amazing! And that's what this program is about. Listening to our bodies, celebrating life with healthy, delicious food, and "making loooove in the kitchen", and Meghan would say. She's all about living with intention, and I am right there with her.

    My cookies are Oatmeal Chocolate Chip Cookies - With a Twist! I prefer chewy, by the way, so these aren't the crunchy ones Meghan describes. Check out the recipe below - and let me know if you give them a try! 

    Oatmeal Chocolate Chip Cookies - With a Twist!
    VEGAN + GLUTEN-FREE 

    1/2 cup coconut oil, softened (pourable)
    1/2 cup coconut sugar
    2 tablespoons maple syrup
    1 teaspoon vanilla
    1 chia egg* (or one egg, if you prefer)
    1/2 cup brown rice flour
    1/4 cup buckwheat flour
    1 cup gluten-free oats
    1 tablespoon arrowroot starch
    1/4 teaspoon baking soda 
    1/4 teaspoon baking powder
    1/4 teaspoon sea salt
    1/4 cup dark chocolate chips
    1/4 cup walnuts, chopped
    1 tablespoon shredded coconut
    1 tablespoon flax seeds, ground
    1 tablespoon dried cranberries, chopped
    1 tablespoon raw sunflower seeds 

    *1 chia egg is easily made by combining 1 tablespoon ground chia seeds with 1/4 cup warm water, mixing well (I use a coffee mug), and setting aside for about 10 minutes to fully gel. I use a spice (coffee) grinder to grind my chia seeds just before making the chia egg.

    1. Preheat oven to 350.
    2. In a large bowl, combine coconut oil, coconut sugar, maple syrup, vanilla, and chia paste.
    3. In a separate medium-sized bowl, combine flours, oats, baking soda, baking powder, and salt.
    4. Add dry ingredients to wet ingredients, mixing to combine.
    5. Add and mix in remaining ingredients.
    6. Form into ~1.5-inch balls and place on parchment-lined baking sheet.
    7. Bake for 16-18 minutes, until golden on top.

    Makes about 18 cookies.