This is basically the recipe for oatmeal and raisin cookies without the raisins and with the cinnamon scaled back a notch. And then enter lots of dates and coconut because that’s what was staring me in the face when I opened the pantry. Besides: is there anything better than cookies and herbal tea for breakfast on a cool late-autumn morning?
What you need:
- 2 -1/2 cups whole grain flour (I like a combination of 3 parts kamut and 1 part rye which gives a really dense cookie that doesn’t rise much, but any whole grain you like can work)
- 2 cups rolled oats
- 1-1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon sea salt
- 1-1/2 cups Deglett dates, chopped
- 1-1/2 cups fine shredded unsweetened coconut
- 3/4 cup almond milk
- 3/4 cup liquid coconut oil
- 3/4 cup maple syrup
- 1 tsp vanilla extract
What you do:
- Preheat the oven to 350F.
- In a large bowl, mix together all the flour, oats, baking soda, cinnamon, salt and coconut.
- Add the dates and toss.
- In a large measuring cup, combine the coconut oil, maple syrup and vanilla extract. Pour it into the bowl with the dry ingredients and mix to form even crumbs.
- Add the almond milk a quarter cup at a time, stirring between additions.
- Let the dough sit 5-10 minutes to absorb the wet ingredients and firm up a bit.
- Use a tablespoon to portion out the dough, pressing well with your fingers so that the cookies hold together well. Bake 12 minutes on parchment lined pans. Let cool in the pan a few minutes and then transfer to wire racks.
- Makes about five dozen small cookies.
- For a cakier, moister cookie, add a mashed banana or a couple of flax or chia eggs;
- Replace the 1-1/2 cups of finely shredded coconut with a nut or seed meal (except flax) of your choice;
- Replace the 1-1/2 cups of dates with trail mix or chocolate chips or chopped dried fruit or nuts;
- Replace the 1-1/2 cups of shredded coconut with an additional 3/4 cups of rolled oats and 2/3 cups of oat flour (a bit chalkier a cookie) or 3/4 cup of almond meal (what I’d recommend for a nice moist cookie). Increase the cinnamon to 1 tablespoon. Then replace the dates with raisins. You’re now back to an oatmeal-raisin cookie.