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MacroTreat Friday: Macrobiotic Oatmeal Raisin Cookies

My guy LOVES oatmeal raisin cookies. So do I...but I've never made them until now. I mean, if I have the choice of adding chocolate or raisins, I usually go with the chocolate. But these were so good that I will indeed be willing to choose raisins again in the future. That says a lot.

MTF: Macro Oatmeal Raisin Cookies

These guys are vegan (obvs) and gluten free too. The tahini creates a nice satisfying almost buttery taste, and they are lightly sweetened with brown rice syrup, but not too much to overpower the lovely sweetness of the raisins. And they are really easy to make too. Win!

Makes 12 large cookies.

Ingredients

Wet:

  • 2 TBSP ground flax mixed with 6 TBSP water
  • 1/3 c brown rice syrup
  • 1/3 cup tahini
  • 1.5 tsp pure vanilla
  • pinch sea salt
  • 1/3 cup water

Dry (will be added one by one to wet mixture):

  • 1/2 cup gf oat flour
  • 1/2 tsp baking soda
  • 1.5 tsp cinnamon
  • 2 & 3/4 cup gf rolled oats
  • 1/2 cup + 2 TBSP raisins - I used sultanas

Directions

  1. Preheat oven to 350F. Line a cookie sheet with parchment paper.
  2. Mix flax & water, and let sit for 10 mins.
  3. Add the brown rice syrup, tahini, vanilla, and salt to the flax mixture. Stir with a fork or whisk.
  4. Stir in 1/3 cup water to wet mixture.
  5. Add the dry ingredients one by one to the wet mix, stirring in each one before adding the next: first the flour, then the baking soda, the cinnamon, & the oats. When it is all mixed up, then add in the raisins.
  6. If mixture seems too wet, don't hesitate to add in a few more spoons of oats...but even though it seems fairly wet, it will come together while baking.
  7. Drop by large spoonful onto cookie sheet, or you can use your hands but be warned, it's kinda messy  - I made 12 large cookies. Press them down with your hands or a fork. Don't worry if some bits are crumbly / falling off the edges...these bits will be like granola, and you get to enjoy it straight from the cookie sheet once they're done baking ;)
  8. Bake for 15 minutes at 350F. Let them rest/cool on the cookie sheet for around 10 minutes, and they'll firm up a bit more.

Enjoy!

MacroTreat Friday: Vegan Oatmeal Coconut Chocolate Chip Cookies

These guys were inspired by an insanely delicious treat at a bakery awhile back.
Of course they aren't quite the same, as I don't often use or eat eggs or butter, but they did the trick when the craving struck. They are the perfect mix of crumbly, crispy, and chewy and they are oaty and chocolatey. I don't really need to say any more.

MTF: Oatmeal Coconut Chocolate Chip Cookies

These guys are vegan of course, and gluten free too. They are Macrobiotic friendly in the sense that they use whole & natural foods - but they do have chocolate chips and coconut, making them more of a playful choice, on the outskirts of regular daily foods. They sure are yum, though.

Recipe makes 6 large cookies.

Ingredients

Dry:

  • 1 cup gf oat flour
  • 1 cup gf rolled oats
  • 3 TBSP ground flax seed
  • 1 TBSP chia seeds
  • 1/2 cup unsweetened shredded coconut
  • 1 tsp baking powder
  • pinch of sea salt

Wet:

  • 1/3 cup of apple sauce (I used one of those mini snack containers)
  • 1.5 tsp pure vanilla
  • 1/4 cup granulated sugar of choice (maple sugar is what I used - I bet coconut palm sugar would be good too)
  • 1/4 cup water

AND

  • 2 - 4 TBSP coconut oil, I used 2, but if you'd like them to taste "buttery", then go for 4
  • 1/2 cup dark chocolate chips or chunks

Directions

  1. Preheat oven to 350F, and line a baking sheet with parchment paper.
  2. Mix dry ingredients in a bowl.
  3. Drop the coconut oil into the dry and either use a pastry cutter, a fork, or crumble/rub  the oil in with your fingers (I used my fingers).
  4. Mix wet ingredients in a bowl, and stir into dry. I used a fork to mix them together.
  5. Add in the chocolate chips.
  6. Using your hands, roll 6 large balls from the dough, and place onto cookie sheet. Press down with your hand, or a fork.
  7. Bake for 15 mins. Let cool on cookie sheet for 10 minutes, then move to a rack.

Enjoy! <3 <3 <3



MacroTreat Fridays: Vegan Chocolate Chip & Pecan Oatmeal Cookies

Yes.

MacroTreat Fridays.

It's now a thing. Expect to see more treats, on more Fridays, so you can end your week & start your weekend with something a little extra sweet.

I decided to go for a classic on this first MacroTreat Friday: the cookie. Really, I mean it didn't take too much thinking, as Fridays + cookies = a fast-track to happiness. Macrobiotic cookies = an even faster track.

chocolate chip pecan cookies 11-4.jpg

These cookies are more like regular cookies than some of my other recipes, as they use maple sugar in place of maple syrup, and also use flour, not just rolled oats, which gives them a more familiar texture. These cookies are full of chocolate chips, which makes them a pretty decadent treat when paired with the pecans. That being said, they also aren't just like regular cookies, as they don't have eggs, dairy, white sugar (depending on the chocolate chips you use), or white flour in them. So, this means that they are definitely Macrobiotic friendly, just a tad more on the more treaty-side. Give them a try; you won't regret it.

Macrobiotic Friendly Chocolate Chip & Pecan Oatmeal Cookies

chocolate chip pecan cookies 21-1.jpg

Vegan, whole-grain, chocolate chip & pecan oatmeal cookies.
The secret ingredient in these guys is pumpkin, used to replace most of the oil, but without giving any pumpkin taste. Pretty tricky.

This recipe makes a lot, about 45 cookies (1.5" diameter).

Feel free to play with halving it, or simply enjoy giving some away to friends or stocking up your freezer for those "I.need.a.cookie.now" moments. I made the whole batch because I wanted to use a whole can of pumpkin.

Ingredients

  • 398 ml. can of pumpkin puree
  • 1/2 cup coconut oil (other veggie oil should work as well)
  • 2/3 cup maple sugar or other granulated sweetener of choice
  • 2 tsp pure vanilla
  • 4 cups rolled oat flakes
  • 2 cups flour of choice (I've tried these with whole oat flour, and sprouted spelt flour - both successful, but I prefer the texture when using the sprouted spelt)
  • pinch of sea salt
  • 4 TBSP ground flaxseed
  • 1 & 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1 cup dark chocolate chips (or carob chips, or dark chocolate chunks, or grain-sweetened choc. chips or raisins or something else fun)
  • 2/3 cup pecans (break them up into tiny pieces)
  • ~1 cup milk of choice (I used unsweetened almond)
chocolate chip pecan cookies 1.jpg

Directions

  1. Preheat oven to 350F.
  2. Mix the first 4 ingredients together in a bowl, with a mixer, until nicely combined.
  3. In another bowl, mix oats, flour, salt, flax, baking powder & soda. Make sure it's combined well so as not get pockets of baking soda/powder :)
  4. Add dry to wet slowly, mixing with a spoon at first, and then the mixer.
  5. IF it looks way too dry to you, begin slowly mixing in some almond milk. I ended up adding in 1 cup total, when using the sprouted whole spelt flour.
  6. Mix in the chocolate chips & pecan pieces.
  7. Prepare cookie sheets with parchment paper. Optional step here is letting the dough chill for 30 mins in the fridge first. This can make your cookies rise a bit more. I skipped this step and they still turned out great.
  8. Using hands, roll dough into balls, and place on the cookie sheet. Then flatten slightly with your hand or a fork.
  9. Bake for 12-17 minutes, depending on the size of your cookies and your oven. I prefer these baked a bit longer, as the pumpkin makes them quite moist, so I baked them all for at least 15 mins. Look to see that they are nice and brown on the bottoms.
  10. Let cool, and devour. They will firm up as they will cool.
chocolate chip pecan cookies 7.jpg

NOTES:

  • The texture will vary depending on what kind of flour you use (duh). I really enjoyed the whole sprouted spelt flour.
  • These become more cookie-texture and less cakey, as they cool and set up.
  • These cookies are very very modifiable - I have played around with no leaveners at all (still worked!), and I've also tried using a bit more than the above amounts, all with success. You can try swapping the flour to oats ratio, and play around there too, and with swapping the pecans for other nuts/seeds.
  • Feel free to spice these guys up. I usually throw ceylon cinnamon in, but simply forgot this time.
  • I would imagine you could substitute the coconut oil with a nut butter, and of course you can substitute it with another vegetable oil like sesame or olive oil.
  • I tried freezing these, and they froze pretty well - because they are a bit lower-oil, they won't freeze as well as full-on regular cookies.
  • To make sure these cookies do not get soft when stored, keep them in a glass container, or a tin. I actually just left mine out on the counter uncovered, and they seemed to do just fine. Storing them in a plastic bag is fine, but be warned, they may lose a bit of their cookie texture.
chocolate chip pecan cookies 11-3.jpg

Ok friends. Enjoy a cookie, with a cup of tea, and high-five for yourself for making it to the weekend.

Have a good one.

xo Jess