Oatmeal Cookies without the oatmeal. N’Oatmeal! Makes sense. I have been wanting to make oatmeal cookies for way too long, now. I had a few delays. First off, I wanted to figure out the perfect oatmeal replacement. Secondly, I needed to overcome my last bit of coconut fear I had left. Shredded coconut. I’ve always been fine with the coconut flavor, but the texture just puts me over the top. Uuugghh!!! Until now. I think the trick is to get the fine shredded, unsweetened version. It’s healthier anyways. Sold.
Coconut is the obvious choice for a replacement. I wanted to mix in a little bit of course nuts as well. It gave it that extra salty crunch. Do you see the texture of the nuts in the picture above? The sizes vary, but they are mostly pretty small. I soak and dehydrate my nuts, which make them crispier (and saltier). Check out how and why here.
I also prefer currants over raisins (only because they are smaller). But, I also heard that golden raisins are pretty delicious. I might have to try those one day. To be honest, the size has always grossed me out. I know, I have texture issues.
Speaking of texture; it was spot on with these N’Oatmeal Cookies. A pleasant surprise, I should say. I mean, I totally knew it would work. Haha. I was also experimenting with another new ingredient: Anti-grain Sweet Potato Flour. The Anti-grain brand makes four different flours: Sweet Potato, Butternut Squash, Pumpkin (new edition!) and Apple. These flours are all grain free, gluten free, all natural, vegan, nut free, non-gmo, and paleo friendly!! I am in love. I haven’t had the opportunity to work with the pumpkin flour yet, but the rest have worked wonders in my egg-free recipes. They seem to have an extra “binding” ability. Us egg-free peeps welcome this!! It’s also great to know that we are getting added nutrition from these flours. The Apple flour does have 13g of sugar, but the rest are around 3-4g. When you use the apple flour, just plan to use less sugar. These (anti-grain) flours will be staying in my back pocket. 😉
I felt bad for my husband. Poor thing. It seems every time he goes out of town, I come up with a master piece like this and eat it all before he gets back. I better up my wifey game!! A double batch is in order. And as soon as I get me some of that Pumpkin flour, it will be used in place of the sweet potato. Hello Fall!! Confession: I’ve already gone through two cans (BPA free, of course) of pumpkin in the past week.
I really do believe fall is becoming one of my favorite seasons. It used to be summer. Now that I’m five hours (in any direction) from a beach, I loathe summer. I miss the beach. Buuutt, fall makes up for it!…because I am an hour away from the mountains! And hiking!! And camping!! And the lake!! And I don’t do these things nearly as often as I should, but today is a new day. So is tomorrow.
I mustn’t forget the favorite fall time sport, football. Goooo Daaawwwgggss!!! I’m a Georgia girl. Born and raised. I’m lucky (and you’re lucky) my accent doesn’t come through the keyboard. With fall (and football), comes a multitude of weekend shenanigans and social gatherings where we come to realize that, yes, we are too old for this, and “What the hell were we thinking?“. And I totally forgot to watch the game. Needless to say, the excitement that comes with a fall Saturday morning takes me back to my college days. I
almost get a little pep in my step. Then I realize I have a little man that needs my undying attention. Okay, baby. Mommy learned her lesson last weekend, anyways.
If you are loving fall as much as me, you must have some favorite fall flavors as well. Do tell!…
- ½ c palm oil
- 1 T nut butter (I used almond)
- ½ c date paste
- ¼ c coconut sugar
- ***1 gelatin egg***
- 1 T vanilla extract
- 1 t Apple Cider Vinegar
- ¼ c Anti-Grain Sweet Potato Flour
- 1 c Gluten Free All Purpose Flour
- ½ t baking soda
- 1 t salt
- 1 t cinnamon
- ¼ c course ground (soaked & dehydrated) nuts
- ¼ c fine shredded, unsweetened coconut
- ½ c currants (raisins)
- Preheat the oven to 375F. Start boiling water for the gelatin egg. Line a cookie sheet with parchment paper.
- In a large bowl, combine the palm oil, date paste, nut butter, coconut sugar, vanilla extract and apple cider vinegar. Once the gelatin egg has been thoroughly mixed and cooled a bit, add it to this mixture. But, in the meantime, you can prepare the dry mixture.
- In a small bowl, combine the sweet potato flour, Gluten Free All Purpose Flour, baking soda, salt and cinnamon.
- Once the gelatin egg has been throughly mixed into the wet mixture, you can then begin to add the flour mixture in slowly.
- Add the coarsely ground nuts, coconut and currants in and mix well.
- Flatten out heaping tablespoons of dough onto the parchment paper. Bake 8-10 minutes. Cool for a few minutes on the tray and then transfer to a rack to cool the remainder of the time.
***gelatin egg- You will need ¼ c water and 1 T of gelatin. Bring some water to a boil (I eyeball it and usually boil extra). Put 1 T gelatin in a small bowl. Pour ¼c boiling water over the gelatin as you whisk. Make sure the gelatin is completely dissolved. It should begin to get frothy. Strain it if you have any larger chunks that won't dissolve. Allow the gelatin to cool for several moments before adding it to the wet mixture.***