Happy start of the week everyone!
I had a fantastic weekend filled with talented friends, musicians, and artists. Together with friends, I celebrated the first beach day with some white wine sangria.
This weekend was one of the best I’ve had here on Jeju. Thanks to wonderful company!
As we approach the end of the P90X journey, I find myself thinking about dessert more and more each day. However, we made a pact and I am not allowed to cheat just yet. This is where the next creation comes from. Soft, homey oatmeal raisin cookies. I remember when I was working at a coffee shop as a university student my favorite treat was the cafe’s oatmeal raisin cookie. Some days I would actually only look forward to that cookie. Forget work! You can then imagine my horror when one day I decided to look at the back of the package only to discover the CRAZY amount of sugar it contained. I was reminded of this day when I was thinking of making a healthy cookie this past weekend.
1/2 c oatmeal, ground into rough flour
1/2 c almond flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 3/4 c old fashioned oats
1/2 c raisins
1/2 c soy milk
1 tsp vanilla extract
4 tsp ground chia seeds
(Add 1/2 tsp of stevia for sweetness. I didn’t because I didn’t want a sweet cookie. I think most people would prefer sweet cookie though. Alternatively, you can add 1/3 c of agave to keep things healthy)
Preheat the oven to 175 degree Celsius. Line a cookie sheet with parchment paper.
- Mix all the dry ingredients except for 1 3/4 c of oats in a bowl.
- In a food processor, pulse banana, milk, vanilla, and chia seeds until a uniform texture is achieved.
- Combine the dry and the wet ingredients. Add the oats and the raisins. Mix. If the mixture is too dry add some milk, if it is too wet add more oats.
- Scoop about 1 tsp of cookie dough and press lightly. Bake for 12-15 minutes. The edges should be brown.
When I first tried the cookie I wasn’t impressed. It was bland and just…not exciting. However, as I let the cookies cool more, they somehow developed more flavor. The raisins sweetened and provided a good balance for the cookies. This is not a dessert cookie but rather a breakfast cookie or a snack cookie that you can eat before a workout. I replaced all the butter and eggs with banana and chia seeds. This cookie is great as a pre-workout snack because it provides a good amount of protein in the oatmeal and almond flour. Oatmeal also takes care of the much needed energy before a workout in the form of carbohydrates. Raisins can be substituted with nuts or cranberries.
Next time I will indulge and add some agave. I am eager to try using xylitol. Have any of you out there tried baking with it? What were your experiences?
I wish you a wonderful week filled with sunshine!