Wednesday, November 24, 2010

Baked With Love - Scrummy Yummy Cookies


The other day I did some baking for the first time in years. I was inspired to play in the kitchie and come up with some healthy baked cookies that would fluff up, stay moist on the inside, and of course, taste great! As an added bonus, they filled the house with a delicious aroma. It was so funny to get my beaters out - they've been collecting dust!

These are not vegan, not gluten free, and not sugar-free, but they're a whole food cookie. They're packed with gluten free grain flours, chia seed, coconut sugar, stevia, tocotrienols, cultured butter, oats, eggs and spices. I provide vegan substitutions. For a gluten free cookie, simply sub millet or spelt flakes for the oats. 

As you probably know by now, I've been off cacao for 10 weeks, but now I'm allowed to have a little bit of cacao nibs (1 tablespoon daily). Denyse says I'll be able to incorporate a small amount of  chocolate after going for updated blood work in a few weeks (as long as the numbers are where she wants them to be). I no longer crave it though. This is such a great thing! Anyway, I used a minimal amount of cacao nibs in these cookies, but you could use chocolate or carob chips. You could use chopped nuts, or dried fruit in place of the chocolate.


I've used two different gluten free flours in this recipe: sorghum and millet, both of which are healthy, neutral tasting grains. I've used xanthan gum which is gluten free thickener, emulsifier, and stabilizer. A small amount goes a long way and can cause your mixture to turn gummy/slimy if too much is used. 

Oatmeal Chocolate Chip Cookies

1/2 cup softened cultured butter
2 tablespoons melted coconut oil
1 cup coconut sugar
4-5 drops stevia
2 eggs
1 tablespoon pure vanilla extract
1 cup sorghum flour
1/2 cup millet flour
3 1/2 tablespoons ground chia seed (ground in a coffee grinder)
2 tablespoons tocotrienols
1 teaspoon xanthan gum
1 teaspoon aluminum free baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon himalayan salt
----------------------
3 cups oat, spelt, or millet flakes
1/2 cup cacao nibs or chocolate chips (I only used 1/4 cup to keep it on the low side but they could have done with more)

Preheat an oven to 350F.
In a mixing bowl, beat the butter, oil, sugar, and stevia until creamy. 
Add the eggs and vanilla and beat again. 
In a separate mixing bowl, stir together the dry ingredients. 
Stir the dry mixture into the wet mixture, and then fold in the oats and cacao nibs. 
Drop spoonfuls of the dough onto baking pans that have been greased with coconut oil. 
Bake for 8-10 minutes (they should be golden brown on the edges/bottom and still be moist).


Vegan Version

- Swap the butter for mashed banana, coconut butter, or coconut oil

- Here's a recipe for flax seed "eggs" which was sent to me by a blog reader named Tonya. I used to make these years ago when I did a lot of vegan baking, but as I recall I just blended the mixture rather than boiling it. 1/3 cup of the prepared gel = 1 egg. 

Flax Gel "Eggs"

1 cup water
3 tablespoons flax seed

Boil the mixture for one minute. Strain and voila! Vegan eggs!

Now, how about a little fruit? I love fresh figs!

Here's a yummy nut free, super low glycemic Figgy Berry Pudding I made a while back.
No recipe, but here are the ingredients I used:
Wild blueberries, fresh figs, irish moss gel, young coconut pulp, stevia, vanilla, and lemon juice.


I swirled some goat yogurt on top. 


Stay tuned for another great cookie recipe...

10 comments:

Eva Rawposa said...

You tempt me so! lol!

xxo Eva

Fran said...

Oh I did some baking too a couple of weeks back but failed miserably! I've never been a baker but somehow can do the raw dessert thing well. It's so weird! Cookies look yum though, wish I could have had some of yours x

Pure2raw Twins said...

Cookies look delicious as always and so does that fig berry pudding. I wish I had some figs right now to make that ;) xoxo

Lori
Pure2raw Twin

Laurel said...

Oooooooo, those cookies do look very yummy.

I just made the filling of your pumpkin mousse pie for tomorrow, and the batter tasted soooo good. I'm excited ^.^.

Sean Grey Hanson said...

The only thing I can say? Mouthwatering! :D The oatmeal chocolate chip cookies had me. I usually put chocolate powder on my oatmeal in the morning. Delicious!

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Lovingraw said...

Full on amazing, as usual. : )

aprilbree said...

I'm so excited for you!! I've been fascinated with the raw diet for less than a year, and have incorporated it into my diet. But I've always had this nagging SOMETHING that all raw wasn't a good idea (and even vegan), at least for me. I've been reading your blog for awhile now, and was so thrilled to know that you've moved away from all raw. It was so encouraging to me. Thank you for stepping out and telling the world what you've gone through.

These baked yummies look...yummy. :)

Ela said...

Good for you! Baking is fun, isn't it? The figgy pudding looks and sounds especially delectable, though. Where do you get fresh figs this time of year?

Lucky you on being allowed to eat some cacao: especially great that you no longer crave it. The more times I try a bit of cacao, the more I see that my naturopath is right that I shouldn't have it. Bummer - but things may change.

Happy thanksgiving!
love
Ela

GirlonRaw said...

These cookies looks delish Heathy. But I don't know what tocotrienols are but have seen a little written about them of late. Can you give me some more info on what they are and where they are from? x

Miss Eco Glam said...

You are amazinggggg!!!!!