I’m new to the culinary world. Quick Fact: it is the only hobby of mine that I use every single day. I started practicing only a year ago but have become very consistent at. I love it. I absolutely love to cook. Yesterday I came home after working at Choices Vegan Cafe. I prepare desserts and bake goods for them. Happy as a clown came home, hugged my daughter, had a quick early dinner, put Violetta to sleep and started cooking again.
As I was mixing the ingredients with the spoon, something about it felt almost therapeutic. I was batching homemade granola, and trying out this new recipe for Breakfast Cookies. Then a thought hit my head. I thought about my daughter and how she’s been sleeping to my dishes and meals. The aromas, the vanilla and cinnamon smells circulating around the house. Something magical seems to happen in her dreams. Maybe this is how Sweet Dreams sprout, and it happens in the kitchen.
Chocolate Oatmeal Cookie
– 1 3/4 C of Pecans Halved.
– 2 C Rolled Oats (Divided in two)
– 1/2 C of Rice or Oats Flour*
– 1 Tsp Baking Soda
– 1/2 Tsp Cinnamon
– 1/2 Tsp Salt
– 1 Tbsp of Cacao Powder*
– 1/2 C Maple Syrup (I prefer using Grade B)
– 3 Tbsp of Melted Coconut Oil
– 2 Tbsp Nut Milk
– 2 Tsp Vanilla Extract*
– 1/3 C of Raisins
– 1/4 C of Chocolate Chips*
– Preheat oven to 350′.
– Spread the halved pecans on an oven pan and bake them for 10 minutes.
– Let them cool down and throw them in food processor with 1 Cup of the Rolled Oats. Process till grainy, almost flour-like texture.
– Take two large bowls out. In one of them mix all dry ingredients + pecans/oats mix. Mix all ingredients together.
– In the other bowl mix in the maple syrup, coconut oil, vanilla. Then throw on top of dry mixture. Continue mixing. You can even use your hands if you’d like to.
– Now start making lil balls withe the dough. I like to use a 1/3 Measuring Cup to scoop out the amount of dough I’m gonna be using for the cookies. This way, they will have a consistent size. Or make them smaller and use a 1 Tbsp Measuring Spoon. After making the balls, flat them out.
– Place in oven for 10 minutes. Let them cool. As they cool down they will harden.
I think this calls for a glass of homemade Almond Milk!
*Sometimes basic ingredients as baking powder or cacao get tricky. The package may say one thing but the ingredients other. Always read your ingredients and get familiar with your products. You want to avoid getting aluminum in your baking powder, added sugar in your Vanilla Extract. You want to get Cacao, not Cocoa. And ideally, for the chocolate chips you want to avoid any soy emulsifiers or derivates. I use Enjoy Brand for my chocolate chips and chunks.
*For Gluten Free Sensitive readers, some Oats are process in factories where Wheat is also processed. This makes the oat not gluten-free friendly. I use Bob Red Mill’s Rolled Oats which are 100% Gluten Free.
Recipe Inspired by Oh She Glows