As I stroll the grocery store these days, I see hundreds of flavours of cookies, vegan and non-vegan. But, just because it’s vegan doesn’t mean that it is healthy. Did you know that Oreo’s are vegan? That means it’s not real chocolate or cream in there … and if it’s not, then what is it?
It’s processed chemicals, hydrogenated fats, white flour and white sugar. These foods slow down your digestion, spike your blood sugar, cause heart disease, cause inflammation, and the list goes on and on.
Real food is so simple and we can find it anywhere. Whole grains, natural forms of sweetener, apple sauce, nuts and seeds, dried fruits, these are the foods I’m looking for in my cookies and sweets. And trust me, I have a major sweet tooth. I love to treat myself on a regular basis, but I want to make sure that even if I’m having a cookie, it’s still filled with nutrients that will fuel me.
In 2009 I bought the cookbook “Eat, Drink, Be Vegan” and I was introduced to one of my favourite cookie recipes. They were dubbed “Super Charge Me Cookies”, but I have tweaked the recipe and made it into my own, so I have renamed them “Super Duper Charge Me Cookies”.
- 1 cup of quick oats
- 2/3 cup of Buckwheat flour
- 1/2 tsp of cinnamon (or more. I love cinnamon so I tend to add more)
- 1/8 cup shredded coconut
- 1/3 cup of raisins or chopped dried fruits (apricots work very well)
- 2 tablespoons of cacao nibs
- 3 tablespoons of nuts or seeds (I’ve used hemp seeds or chopped walnuts or chopped pecans)
- 1 tsp baking powder
- 1/3 cup of flax meal
- 1/2 cup of maple syrup
- 3 tablespoons of pumpkin seed butter (highest protein in any nut butter, as well as high in iron)
- 1 tsp pure vanilla
- 2 tablespoons of canola oil
- Preheat the oven at 350 and in a bowl combine all the dry ingredients and in a second bowl combine flax meal and the wet ingredients.
- Add them together and stir until combined.
- Put parchment paper over a baking sheet and spoon batter onto the sheet evenly and lightly flatten them. If you want bigger cookies, I’d do big scoops, and if you want smaller ones, a tablespoon size is good.
- Bake for 13 minutes, no longer because they will dry out.
- Remove them from the oven and let them cool for about a minute or two, then transfer them to a cooling rack.