When he was small, my youngest son had a habit of filling his pockets with treasures he encountered in his daily adventures. I didn't always understand the value he saw in his chosen objects -- really, how many rocks and sticks could one boy keep? In his eyes, though, each one was beautiful and important. Life is just like that on a larger scale, isn't it? We gather up the precious bits of our experiences and save them all to learn from and enjoy later. Perhaps you'll find a little something here that you'd like to keep in your own pockets. Thanks for visiting.
Monday, November 3, 2014
Cashew Chocolate Oatmeal Cookies (gluten-free, vegan)
Cashew Chocolate Oatmeal Cookies
2 1/2 firmly packed cups blanched almond flour
1 1/2 cups certified pure oats
1/2 cup coconut sugar
1 tbsp ground chia seeds
1/4 tsp baking soda
1/4 tsp sea salt
1 tsp ground cinnamon
1/2 cup natural cashew butter
1/4 cup melted coconut oil
2 tbsp unsweetened almond milk
1 tsp vanilla extract
1/3 cup chopped walnuts
1/3 cup chopped dark chocolate
1/4 cup unsweetened shredded coconut
For the chocolate topping:
2 tbsp chopped dark chocolate
2 tbsp natural cashew butter
Preheat the oven to 350 F. Combine the almond flour, oats, coconut sugar, chia seeds, baking soda, sea salt, and cinnamon in a large mixing bowl. In a separate bowl, whisk together the cashew butter, melted coconut oil, almond milk, and vanilla.
Add the wet ingredients to the dry ingredients and mix well to form a crumbly dough. Stir in the walnuts, chopped dark chocolate, and coconut.
Line two large baking sheets with parchment paper. Press heaping tablespoons of dough between your fingers to make it stick together, and roll the dough into balls that measure approximately one and a half inches in diameter. Place the balls in rows on the parchment paper lined baking sheets, and press them down with the palm of your hand or the bottom of a glass to make flat circles measuring about half an inch high. Bake the cookies in the preheated oven for 10 minutes, until they are lightly golden. Cool the cookies completely.
To make the topping, melt the chopped dark chocolate and the cashew butter in a saucepan over low heat, stirring often. Spoon this mixture into a piping bag with a small round tip, and pipe the topping over the top of each cooled cookie in a zigzag pattern.
These cookies combine so many favourite baking ingredients that they can't help but be totally scrumptious! They are a perfect mix of chewy and crumbly, rich in flavour but not too sweet. I hope the nut butter, chocolate, oatmeal, and cookie fans in your house love them, too.
This post is linked to Gluten-Free Wednesdays.