my beloved virtuous oatmeal almond butter cookies - with chocolate covered goji berries
Is "health cookie" an oxymoron? Maybe so, but if you're hankerin' for a cookie, this recipe uses just a little sugar and smidge of fat but still delivers the sweet flavour we love. So with apologies to Elizabeth Barrett Browning, who never got to taste one: Why do I love these cookies? Let me count the ways:
1) I love them for their nutrient dense and wholesome ingredients
2) I love them for their chewy texture punctuated with bursts of chocolate
3) I love them for they sustain my energy into the day or evening
4) I love them as a tasty treat to take along in a lunch, on a hike or stashed in my desk ready for a mid-afternoon recharge
Yes, my soul soars when I bite into the coconut and sweet goji berries, knowing I can enjoy these cookies freely and without hesitation, as there is only goodness and purity in these (slightly) exotic treats. I shall continue to love them, even after eating them and I hope you will feel the same way. (O.k., relax…I’m done!)
ingredients (makes about 2 dozen small sized cookies)
- ¾ cup organic almond butter
- ½ cup raw sugar
- ¼ cup maple syrup
- 1 teaspoon vanilla
- 4 tablespoons coconut oil
- 1 banana, mashed
- 1 3/4 cups rolled oats, coarsely chopped (I used my immersion blender or use a traditional blender until about half the flakes become flour-like)
- ¼ cup spelt flour
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¾ teaspoon baking soda
- ¼ cup chocolate covered goji berries
- ¼ cup coarsely chopped macadamia nuts
- ¼ cup shredded unsweetened coconut
- ¼ cup chocolate chips (or chopped chocolate)
Preheat oven to 350F degrees.
Blend together in a stand up mixer or with a hand held mixer, the almond butter, sugar, maple syrup, vanilla, banana and coconut oil until well incorporated.
In a separate bowl stir together the oats, flour, cinnamon, salt and soda.
Slowly stir the oat mixture into the almond butter mixture until almost fully incorporated.
Stir in chocolate covered goji berries, macadamia nuts, coconut, and chocolate chips.
Drop dough in tablespoon sized mounds onto cookie sheet and then flatten dough with a wet fork.
Bake in 350F degree for about 10 minutes (until bottom of the cookies are golden brown).
Let rest on cookie sheet for a few minutes before lifting onto cookie rack to cool.