Because I’m worried my cooking has become stagnant…
I don’t like sweets, but it is important to remember that other people enjoy something sweet now and again.
I also have been obsessed with pistachios in unexpected things lately. (I made roasted asparagus with pistachios for lunch. Try it!)
So, I altered my cookie recipe to be a smidge healthier and added toppings.
Oatmeal raisin cookies, punched up:
- 1 3/4 cups toasted pecans
- 2 cups GF oats
- 3/4 cup almond flour
- tea baking soda
- 1/4 cup dark brown sugar
- 1/4 cup agave nectar
- 2 TBS unsweetened almond milk
3 TBS coconut oil
- tea vanilla bean paste
- 2/3 cup raisins
Funny thing: I totally forgot the coconut oil and they tasted wonderfully. Scratch it off and enjoy one more serving of guilt-free cookies!
Toast pecans and watch them. I am forever burning nuts and seeds with day dreaminess…
Combine all dry ingredients.
Pulse now-toasted nuts in food processor. Add dry ingredients and mix.
Combine wet ingredients and add to food processor.
Roll about 2 TBS of dough into a ball, place on pan with lined parchment paper and flatten with your thumb.
Leave a big gap between flattened balls (Ahem, I speak from experience here. They spread. A LOT.)
Press any piece of dried fruit and favorite salted nut on top. (I’m not a great proponent of salted nuts, usually, but it works with sweets.)
Bake 350 for 10 minutes. Set a timer. They don’t look done. Two hours later, they don’t look done. Four hours later, the edges taste a little too burned for my taste in cookies. Go figure.
Enjoy! Happy I thought I totally sucked at making cookies cookies!