The Simple Delights

Oatmeal cookies make me think of my Grandpa Howard. Growing up, a trip to Grandma Mary and Grandpa Howard’s house meant fresh baked bread, sourdough pancakes, and the BEST oatmeal cookies you have ever had in your life. I remember my mouth starting to water with anticipation whenever we pulled in the driveway. Grandpa Howard is a perfectionist and therefore his cookies are perfect every. single. time. He painstakingly grinds pecans into a fine flour to give the cookies a nutty, decadent taste without the big chunks of pecans…he measures each item with precision and the result is heavenly.

Sticking with my motto of never messing with a perfected family recipe…I went an entirely different direction with these oatmeal cookies…I cut the butter, changed the sugar, left out the dairy…and removed the flour–but I added in some fun things as well.

I made these cookies for a friend the other day…but saved a few for Gavin and I to munch on…and I have loved having a yummy, healthy treat in the mornings. The buckwheat flour definitely gives these babies a particular taste…but they are moist and delicious. I keep them in the freezer..and eat them frozen. Gavin likes to let the defrost. Either way, they are a tasty, healthy way to satisfy your sweet tooth!

Gluten Free/Dairy Free Loaded Oatmeal Cookies
makes 20 cookies

1 C buckwheat flour
1/2 C shredded coconut
1 teaspoon baking soda
***1/2 t xanthum gum **this is optional, I made them with and without…it just makes them stick together a little better
1 t kosher salt
1 1/2 t ground cinnamon
3 C old fashion oats *make sure they are certified GF
4 T coconut oil
4 T apple sauce
1/2 C brown sugar
1/2 C dehydrated cane juice (you can use white sugar)
2 eggs
1 t vanilla
1/4 C raisins
1/4 C golden raisins
1/4 C dried cranberries

Preheat the oven to 350 degrees. In a medium bowl, combine the flour, coconut, baking soda, salt, *xanthum gum, salt and oats. In a large bowl, mix together the coconut oil, apple sauce, brown sugar, cane juice, eggs and vanilla.

Combine the wet and dry ingredients. Mix in the raisins and cranberries.

On a lined baking sheet, drop tablespoonfuls of the batter about 1 inch apart. (I gently pressed each cookie a little before baking).

Bake for 10 minutes. Allow to cool completely on a cooling rack. Store in the refrigerator.

With Christmas right around the corner and family coming in town, I think it is a great idea to make some yummy baked goods to have around the house. Everybody loves a baked treat around Christmas time and these muffins are delicious, super easy, and really fancy looking! They are a perfect make-ahead treat that can be enjoyed for breakfast, as a snack, or served with cranberry sorbet for dessert :)

Coconut Muffins with Cashew Crumble
makes 12

Coconut Muffins
1 C oat flour
1 C white wheat flour
1 t baking soda
1 t baking powder
1/2 t salt
1/2 C shredded coconut
1/4 C light corn syrup
1/4 C sugar
1 egg
2 T smart balance light, melted
2 T 0% plain greek yogurt
2 T coconut oil, melted
1/2 C milk (I used unsweetened almond milk*)
1/4 C water

Cashew Crumble
1/2 C finely chopped salted, roasted cashews
1/4 C sugar
1/4 C shredded coconut
2 T coconut oil, solid, not melted!

Preheat the oven to 350 degrees. Spray muffin tin with nonstick spray.

In a large bowl combine the oat flour, white flour, baking soda, baking powder, salt and shredded coconut.

In a separate bowl combine the corn syrup, sugar, egg, butter, yogurt, oil, milk and water. Gently mix the wet ingredients into the dry ingredients.

Pour the mixture into prepared muffin tin, filling each one 3/4 full.

Now, make the crumble. In a medium bowl, combine the cashews, sugar, coconut and oil. Using your fingers, pinch the oil into the mixture until all clumps are gone and a crumble forms.

Now, sprinkle even amounts of crumble on each muffin.

Bake for 15-18 minutes (until the top is firm and the crumble is crispy)!