I had a craving for a chewy oatmeal cookie this morning. It’s rainy and gloomy – I so needed to have something to go with my green tea, so I pulled out my Breville Sous Chef, which BTW is the one of the best appliances I’ve added to my kitchen counter in years – I use it almost every day. I wanted to make a healthier version of the traditional oatmeal raisin cookie, but I have to be careful because my almost 12-year-old daughter is getting savvy about my sneaking in weird ingredients – she can tell a goji berry a mile off, and since I was baking a whole batch with her in mind, I needed to be craftier than usual. I came up with these Chewy Oatmeal Superfood Cookies: Insanely delicious and guilt-free. It’s also gluten-free!
CHEWY OATMEAL SUPERFOOD COOKIES INGREDIENTS
- 1 stick vegan butter or coconut oil
- 2/3 cup date sugar (substitute with light brown sugar if you can’t find date sugar)
- 1 tbsp ground flaxseed + 2.5 tbsp water to make a flax egg
- 1 tsp vanilla essence
- 1 tbsp un-sulphured molasses
- 1 cup Pamela’s all-purpose gluten-free baking mix
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup organic oats
- 2 tsp chia seeds
- 1 cup White Mulberries *(or raisins if you can’t find them)
* Dried white mulberries are considered a superfood because they are a treasure trove of vitamins, minerals, resveratrol, and C3G, which is an anti-inflammatory miracle molecule). I get my Super foods from Essential Living Foods.
DIRECTIONS
- Pre-heat oven to 350 degrees F
- Cream the butter, sugar and egg in your food processor. Add the vanilla essence and molasses. Blend again until creamy. Add the dry ingredients and pulse your blender so that you don’t blend it too much – you want to be able to make out the separate oatmeal flakes. Finally stir in the berries and chia seeds.
- Line a baking sheet with parchment paper and scoop out balls of the dough with your fingers – squash each ball into a disk and set them about 2 inches apart from one another on the sheet.
- Bake for 10 – 12 minutes. ENJOY!
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