VEGAN OATMEAL CAROB CHIP COOKIES – MMMM!!!
So, I have been in the baking mood for about the last 3 weeks now. I was either going to bake oatmeal muffins or oatmeal cookies, and alas I decided on the cookies. These taste fabulous Y’all, you’ve just gotta try them. They are the type of cookies that make you go MMMM, YUM! What I especially like about these cookies is that I have made it so that it is not too sweet. Don’t get me wrong, I like me some sweets, but I also want to keep my teeth.
What’s special about this recipe is that instead of using the standard large flake oats (which is good), I decided to use “organic quick cooking steel cut oats”, purchased at the one and only Costco. What I like about steel cut oats is that you get the whole oat, not just the partial oat, like that which is found with instant oats; and it’s a little less processed than rolled oats and instant oats. Which means more B vitamins and nutrients to go around. YAY!!! In addition, the best thing about it all is that they taste great. I hope you enjoy this recipe as much as I do!
So without further ado here is the recipe.
2/3 cups of coconut sugar
1/2 cup of coconut oil melted
1/2 tsp. of sea salt (I like to use Himalayan, but any sea salt will do)
1 Tbsp. of water
2 tsp. of vanilla extract
1 cup of spelt flour
1 cup of steel cut oats (soaked for 10 minutes)
1/4 cup of desiccated coconut (optional but provides a nice crisp)
1/4 tsp. of baking powder (aluminum-free)
2/3 cup of vegan carob chips
Preheat your oven to 375 degrees Fahrenheit, and then line your baking sheet with parchment paper.
In a large bowl combine the coconut sugar, coconut oil (melted), sea salt, water and vanilla extract, whisk these together until well mixed. Then add in the desiccated coconut, spelt flour, baking powder, steel cut oats and carob chips until well combined.
To form the cookies, scoop the batter with a tablespoon and place the scoop in your clean hands. Roll the scoop into a nice flattened type of ball and then put it on the parchment-lined baking sheet. Repeat this for each cookie, placing them evenly spaced on the sheet. When you are finished filling your tray, place it in the oven.
Bake until lightly golden which will take about 10 – 12 minutes. After baking, take the tray of baked cookies out of the oven and place them on a cooling rack, or set them on top of your stove (with the stove off of course) and let them cool for 10 minutes.
Once cooled, place them in your favourite cookie jar. I warn you, they won’t last long. Enjoy!! :-D.
Yields = about 2 batches of cookies.