It’s Friday and I owe it to myself (haha) to bake something scrumptious and sweet after a hectic week of work. Anyone else care to join me?
If you are familiar with Heather at Heather Eats Almond Butter (HEAB), you’ve probably made a batch of “Oaties” before. She’s made multiple variations, as they are one of her trademark recipes that combine oats and simple ingredients to form a healthier cookie. If you haven’t been over to lovely blog, do yourself a favor and stop on by – she always has interesting posts along with great recipes for both nut butter fans and nut-free folks alike! A big shout out to HEAB since today’s post is dedicated to Heather, as she was one of the main blogs that inspired me to create and start Natural Noshing.
Now on to the cookies!
I had a chocolate craving that I couldn’t avoid, so off to the kitchen I went to nip that in the bud! I usually follow HEAB’s recipe for Maple Nut Oaties but unfortunately, I was running really low on rolled oats and was forced to be creative. Then, I spotted the perfect substitute — quinoa flakes! Thank goodness I did, because the result was delicious and completely hit the spot! Even Chris thought they were a home run!
2/3 cup quinoas flakes, toasted (I use Ancient Harvest brand)
1/3 cup GF rolled oats (You can toast oats and quinoa flakes in a toaster oven at 350° for a few minutes. Keep an eye on them because they can burn quickly!)
1/2 cup creamy peanut butter (or other nut or seed butter)
1 Tbsp coconut oil, in liquid form (or melted butter)
1/3-1/2 cup maple syrup to taste (honey or agave could also be substituted)
1/2 cup shredded unsweetened coconut
2 blocks of Baker’s unsweetened chocolate, chopped (or if you prefer sweeter, substitute with 1/2 cup mini chocolate chips)
2 tsp vanilla extract
1/4 to 1/2 tsp sea salt (skip if using salted nut butter)
Feel free to add 1/2 cup of chopped nuts or dried fruit, if desired (cherries would be good!)
1. Pre-heat oven to 325°.
2. Combine all ingredients in a medium mixing bowl and refrigerate for 15 minutes.
3. Scoop cookie dough by TBSP (a melon ball scooper works nicely here) onto Silpat or parchment lined cookie sheet.*
4. Bake for 10-12 minutes.
5. Allow to cool for 5 minutes, then place on cooling rack.
Makes about 25- 30 cookies (depending on how much “dough” you consume prior to baking!)
*Recipe Notes: I tightly pack the dough with the scooper to form nice rounded tops and to help keep their shape.
**This recipe will be featured on Slightly Indulgent Tuesdays at Amy’s Simply Sugar and Gluten Free Blog next Tuesday!