Remember when I said that I’ve abandoned oatmeal as my breakfast of choice?
Well, that’s still the case. The very thought of it is turning me off. The thought of the plain, wholesome taste of Morning O’s (Cheerio’s, Whole Foods style) in a bowl of cold almond milk, however, is what makes me rush home from the gym every the morning.
This doesn’t mean that that jar of oats on my counter has to gather dust. So I made cookies. Oatmeal cookies.
I know that back when I said that I’d abandoned oatmeal, I also said I’d somewhat lost my craving for dessert. That actually didn’t last too long (thank goodness!), though my cravings have been for less sweet, more wholesome tasting desserts. So when I began playing around with oatmeal cookie ideas, I wanted something that would be more like a “healthy snack cookie.” I chose to use almond flour instead of regular flour and used dried dates and apricots as part of the base for the cookie. As I combined the ingredients, and mixed them together to form the dough, I was so excited about this little healthy snack cookie I was making.
- 1 1/4 cups rolled oats
- 1 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup almond milk
- 1 teaspoon apple cider vinegar
- 3/4 cup + 1/3 cup roughly chopped dried apricots, separated
- 5 dates, soaked for at least 1 hour, seeds removed
- 1/4 cup coconut oil, melted (at room temp)
- 1/2 cup coconut sugar
- 1 tablespoon flaxmeal
- 1 teaspoon vanilla extract
- 2/3 cup vegan chocolate chips (optional)