Friday, February 10th, 2012
I feel like I am channeling Joy the Baker with this recipe. This not an ice cream cake, or a giant chocolate cake with layers of fudgy frosting. This is not a giant bowl of ice cream with Reese’s cup bits swirled throughout. These are the things I am dreaming of. These are not those things.
These are kind of like a granola bar in cookie form. They are a tasty, two-bite snack of healthy goodness. They are perfect for eating at your desk or in the car. Don’t ask me how I know.
Sometimes you just need a snack, right? Something that’s healthy but still tastes good. I could still really handle a piece of cake, but that’s another story.
Adapted from Dreena’s Vegan Recipes
Makes about 20 small cookies
1 cup old-fashioned oats
1/3 cup all-purpose flour
1/3 cup whole wheat flour
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon
1 teaspoon baking powder
2 tablespoons chocolate chips
2 tablespoons butterscotch chips
1/8 cup unsweetened dried coconut
1/3 cup dried cranberries
1/3 cup flax meal
1/2 cup maple syrup
3 tablespoons peanut butter
1 1/2 teaspoons vanilla
2 tablespoons canola or vegetable oil
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. In a bowl, combine oats, flours, salt, cinnamon, baking powder, coconut, cranberries, chocolate chips, butterscotch chips and stir until well combined. In a separate bowl, combine flax meal, syrup, almond butter, and vanilla and stir until well combined. Stir in oil. Add wet mixture to dry, and stir until just well combined (do not overmix).
Roll teaspoonfuls of batter and gently flatten between your hands. Place on baking sheet about an inch apart. Bake for 13 minutes (no longer, or they will dry out). Remove from oven and let cool on baking sheet for 1 minute, then transfer to a cooling rack.
Store cookies in an airtight container and eat within 3-4 days for the freshest taste.