When we were in sweden I naturally found my way into the kitchen. Some said it was because that was where I belonged, others were just happy that some one else was doing the dishes but mostly it was my way of sneaking out early on chores, and also – cookies. Matt and I had been traveling for a over a month by then and we were living off a luxury diet of oatmeal and pasta with a few carrots thrown in the mix. I missed baked goods. And tahini. And simmering soups. But I only realized how much I longed for these things until I walked around this new kitchen we had found ourselves in. Truth be told, I probably could have happily survived off carbs and carrots and adventures for a long while, but now here I was in this cozy nordic home and cookies were calling me by name.
Cookies can be tough. Seemingly such a simple treat but so many things can go wrong in the process. I used to make these cookies all the time in France, but I do believe that the white almond butter is really key and I have yet to find some here in Canada nor the energy to make it myself. So, what do I look for in a good cookie? Well, first the recipe needs to be simple; no chia seeds or flax eggs or applesauce or any of that nonsense. Forget the bananas. Simple ingredients and let’s not try to make them too healthy. I do like something with oats and whole grains; it gives good texture and a nuttiness that really I enjoy. Naturally sweetened. Chunks not chips. Maybe a sprinkle of sea salt.
While living in France I worked at a cafe bakery where I probably made hundreds of dozens of cookies but the oatmeal chocolate chip were always the favorite. They were my true claim to fame. So fast forward to sweden and here we are, a bunch hungry people and a fika in need of a treat. I made a batch of cookies. And a few more after that. And so on. We were a good mix of people form all over but everyone understands the love language that is a good cookie. And if traveling taught me anything that summer it would be that we definitely don’t need much to be happy, but a good cookie can always bring a much appreciated moment of comfort + joy.
VEGAN OATMEAL COOKIES (WHOLE GRAIN, MAPLE SYRUP SWEETENED + LOADED WITH CHOCOLATE CHUNKS)
Here is a simple vegan oatmeal cookies base recipe. Leave out the chocolate chunks and add raisins and cinnamon. Or walnuts. How about pecans and dates. Or some fragrant orange zest. I do believe that you really can’t go wrong here. There is great power in a good cookie and a cup of tea.
Follow the instructions in order. I think letting the oil cool slightly before adding it to the batter helps a lot. You can also put the batter in the fridge and bake the cookies later which will result in a crispier edge (also delicious!). The dough will need a little more work to shape before baking. Refrigerate for up to 24 hours.
Makes 10-12 large cookies.
1/2 cup + 1 tbsp coconut oil
2 cups rolled oats
1 cup spelt flour
1/2 teaspoon baking powder
100g of dark chocolate, roughly chopped
2/3 cup maple syrup
2.5 tablespoons milk of choice (I used unsweetened almond milk)
1 teaspoon vanilla extract
1/2 teaspoon fine sea salt
Pinch of flaky sea salt such as maldon, to sprinkle
Melt the coconut oil in a sauce pan over medium heat. Once almost completely melted through, remove from heat and set aside to cool.
In a large mixing bowl, combine the oats, spelt flour and baking powder. Add in the chocolate chunks and stir to coat in flour.
In anther mixing bowl, whisk together maple syrup, milk, vanilla and fine sea salt. Add in the coconut oil and whisk until well combined. Add the wet ingredients to the dry ingredients and fold gently until well mix and no dry flour remains. The batter will look really wet. Let the batter sit at room temperature for 20 minutes to thicken.
Preheat the oven to 350 F / 180 C
Divide the batter into cookies. You can use an ice cream scoop or a 1/4 cup measuring cup for this, or simply use your hands. Place on a rimmed baking sheet lined with parchment. Flatten the tops of the cookies and shape the edges to form a small round disc. Cookies won’t spread out much in the oven so make them the size that you want.
Bake until the edges are golden brown, about 12-15 minutes.
Let cool on the baking sheet then cool completely on a rack. Cookies will keep for a few days in a sealed container or you can freeze for later.
Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!