Officially, it might not be fall, but we’re all in that mindset anyway. That’s why I whipped up a single-serving batch of overloaded oatmeal cookies. They’re a hearty dessert for a hearty time of year, and I love to combine them with other seasonal picks, such as crisp apples (sprinkled with a little cinnamon for the healthiest, blood-sugar friendly treat in the whole world! See my simple cinnamon apple chips).
Makes 4 small cookies.
1 t butter (softened)
1 t sweetener (such as stevia or honey)
.5 t ground cinnamon
1 T whole wheat flour
1 T rolled oats
1 t flax seed (milled)
1 t wheat germ
pinch of salt, baking soda, vanilla, and egg (or flax egg)
a few chocolate chips, almonds, walnuts, raisins or whatever mix-ins you like
-Preheat oven to 350 degrees and prepare a cookie sheet by greasing lightly, preferably with coconut oil for a sweeter taste.
-In a bowl, combine your dry ingredients: oats, flax, wheat germ, salt, baking soda, sugars, cinnamon, and flour. Don’t mix in the mix-ins just yet, though, i.e. chips, almonds, etc. Push to one side of the bowl.
-Then mix together the wet ingredients. Combine wet with dry and fold ’til a batter forms. Add your mix-ins. Divide into 4 small or 2 larger dough balls. Roll and pat in the palms of your hand until desired shape is reached.
-Place on cookie sheet and bake for about 7-9 minutes–the longer you bake, the crispier the cookie. Remove and let cool a bit.
Or you can be like me and dig into a super warm, super soft cookie. Patience in baking to eat never suited me well.
- Raw Pumpkin Oatmeal Cookies (collegiateculinaire.wordpress.com)
- Cinnamon Roll Baked Oatmeal (collegiateculinaire.wordpress.com)