Savory Oatmeal Cookies

Cookies. I'm not talking chocolate chip or oatmeal raisin here.

I'm talking cookies chocked full of rolled oats, fresh grated pecorino romano, rosemary and olive oil, topped with sprinkling of flaky, melt on your tongue, maldon salt.

THAT is what I'm talking about.

Enjoy 'em with some tea for a savory breakfast. 

Serve 'em at your next cocktail party with some cheese, nuts and olives.

OR..

Just eat 'em straight up!

Savory Oatmeal Cookies (makes 18 cookies)
From The Kitchn

1 cup rolled oats
1/4 cup warm water
1/3 cup extra virgin olive oil
1/4 cup lightly packed light brown sugar
1 large egg, beaten
1 cup sifted unbleached all purpose flour
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
2 teaspoons chopped rosemary
1/4 teaspoon freshly cracked black pepper
1 cup freshly grated Parmesan cheese
Flakey sea salt such as Maldon or fleur de sel

Preheat the oven to 350° F.
Place the oats in a large mixing bowl and sprinkle the water over them.
In a small bowl, mix the olive oil, brown sugar and egg. Pour this mixture over the oats, stir to combine, and set aside.
In another mixing bowl, combine the flour, fine sea salt, baking soda, rosemary, and black pepper. Whisk to combine well. Stir in the Parmesan.
Gradually sprinkle the flour mixture over the oat mixture, stirring until combined.
Form 1 tablespoon size scoops of batter and place, evenly spaced on a parchment paper or baking mat-lined cookie sheet. Flatten each piece of dough to about 1/4-inch thick. Use your hands to form an even disk. Sprinkle a pinch of salt on top of each.
Bake for 15-17 minutes, until the edges are slightly darkened.
Remove to a cooling rack.

Black Bean Chocolate Cookies

That's right.

Black. Bean. Cookies.

Sounds a little odd, and I was skeptical at first, but chocolate and black beans could totally be BFF's.

When pureed with cocoa powder, coconut oil, chia seeds, honey and some organic dark chocolate, black beans are transformed into a rich fudgy treat that is not only sinfully rich but super healthy to boot.

In other words, I felt zero gulit knocking back three of these for breakfast this morning...


Raw cacoa and organic dark chocolate flood your system with antioxidants.
Honey and coconut oil boost your immune system.
Chia seeds are high in omega three fatty acids, iron, calcium, magnesium and potassium.
Black beans are are a low fat source of protein and fiber.

Need I say more?

Black Bean Chocolate Cookies (slightly adapted from Sarah Britton at My New Roots)


(Makes 8- 4" cookies)


1 1/2 c. black beans or 1-15 oz can, rinsed and drained
2 T. coconut oil
1/3 c. cocoa powder
1/2 t. coarse salt, plus more for sprinkling


1/3 c. honey
1 t. vanilla extract
2 T. chia seeds


1/3 c. dark chocolate, chopped (I used dagoba 73%)


Preheat oven to 375 degrees.
Line a large sheetpan with parchment paper.
In a small bowl, mix together the honey, chia seeds and vanilla extract.
Place drained and well rinsed beans in a food processor with the coconut oil, cocoa powder and salt and blend until well combined. Add the honey/chia seed mixture and blend again until creamy, scraping down the sides if needed.
Remove the blade and fold in the chocolate.
Spoon batter onto baking sheet and flatten a bit with the back of a spoon. Sprinkle the tops with a small amount of coarse salt.
Bake for 15 minutes, or until the edges are browning.
Cool. Store in the refrigerator.

gingerbread cookies

I totally realize that gingerbread men are usually a treat eaten around the holidays, somewhere between Thanksgiving and Christmas. 

I'm not into the whole Halloween dessert thing, like homemade candycorn or making cookies that look like bloodshot eyeballs or witches fingers.  That just doesn't work for me.

Chewy cookies tasting of ginger, cinnamon, nutmeg, cloves and molasses. That's what works for me.  A semi-healthy treat made with whole wheat flour that is totally vegan.  That works for me too.

Nine times out of ten I have all of the ingredients for this recipe kicking around the house, which is perfect for those times that I want crave something sweet but don't have the energy to make something more elaborate. 

Switch up the cookie cutters if you're not ready to see gingerbread men dancing around your kitchen.  You could do gingerbread circles or stars or whatever. But what fun is that?? 

Really, it's my only cookie cutter so I just roll with it.

This is a pretty basic cookie recipe.




Combine the "dry" ingredients (flour, spices, baking soda and baking powder.)
Whisk together the oil and the sugar.

 

Add molasses and milk to the sugar/oil mixture, and whisk until combined.




Roll out the dough




 

Cut out cookies and place em on an oiled sheetpan to bake.



Gingerbread men orgy!

I used this recipe from the post punk kitchen, but made a couple of changes..

Gingerbread Cookies


1/3 cup sunflower oil
3/4 cup organic sugar
1/4 cup blackstrap molasses
1/4 cup almond milk
2 cups whole wheat pastry flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon each ground nutmeg, cloves and cinnamon
1 1/2 teaspoons ground ginger
　
Directions
In a large bowl beat together oil and sugar for about 3 minutes. Add molasses and almond milk. The molasses and almond milk won't really blend with the oil but that's ok.
In a seperate bowl, sift together all the other ingredients.
Add the dry ingredients to the wet in batches. Mix together with a firm spoon or spatula until well combined. You should have a pretty stiff dough. Flatten the dough into a disk, wrap in plastic wrap and chill for an hour or up to 3 days in advance. (If you chill longer than an hour you may want to let it sit for 10 minutes to loosen up a bit before proceeding).
Preheat oven to 350 F. Lightly grease your cookie sheets.
On a floured surface roll you dough out to a little less than 1/4 inch thick. You can do this in 2 batches if you don't have the space. Cut out your shapes with your cookie cutters and gently place on cookie sheets (if you are using them to decorate with remember to cut a hole with a straw or something before baking). Bake for 8 minutes.


Remove from oven and let them cool for 2 minutes on the baking sheet then move to a cooling rack.