CINNAMON APPLESAUCE PANCAKES

Hello again!

Its been a very busy month with life in general, all good and I hope everyone is doing well. Things should be back to normal and I hope to post a new recipe once a week from now on. Today I share with you a very easy pancake recipe to add to your pancake repertoire. As the title suggests, these are filled with the goodness of apples and cinnamon. I used an organic jarred unsweetened applesauce here but you can make your own pretty easily following this recipe from Food 52. I did some of the pancakes with apple slices cooked in and some without, feel free to do the same or any way you prefer. I personally loved the ones with the apple slices, they cook up soft and tender while adding a bit of texture. So good! Mix up the spices and flours to suit your taste and/or needs. For this recipe I've used cinnamon and a dash of nutmeg. You may opt to replace the nutmeg with cardamom or allspice, or keep it simple with just cinnamon. For the flour, spelt is my absolute favorite but of course you can sub in your favorite flour or flour blend. These pancakes are every bit as good as they sound. Tender and fluffy, I'm pretty sure you'll be whipping these up often! 

Simple, wholesome and delicious!

CINNAMON APPLESAUCE PANCAKES

Ingredients

• 1 1/2 cups spelt flour, or flour of choice
• 2 tablespoons coconut or organic pure cane sugar 
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/8 -1/4 teaspoon nutmeg
• pinch of mineral salt
• 1 1/2 cups unsweetened almond milk
• 3/4 cup unsweetened applesauce 
• 1 teaspoon vanilla extract
• 1 tablespoon of coconut oil, for greasing

Preheat your oven to 200 degrees F. Place a baking sheet on the middle rack while oven is heating.

Heat griddle as per instructions or if using a large skillet heat over medium high heat.

In a large mixing bowl, add flour, sugar, baking powder, cinnamon, nutmeg and salt, mix well. Next, add in the applesauce, non-dairy milk and vanilla extract, mix until just combined, do not over mix. Your mixture may seem to foam up a bit due to the baking powder, this is normal.

Clean and quarter an apple, remove the core. Cut into thin slices about 1/8 - 1/4 inch. 

Place about 1 teaspoon of oil on the griddle/skillet and spread evenly over the cooking area (I use a silicon brush). Lay two sliced apples next to each other on the griddle. Using a 1/4 cup measuring cup, scoop batter and place over top apples, gently helping the batter to cover the apples and form a circle. Cook until bubbles form on the top and edges start to look dry, about 2 1/2 - 3 minutes per side, or until golden.

If not adding apple slices, scoop batter as noted above and place on griddle. You won't need to help the batter, it will do its magic on it's own without the apple slices underneath. Continue as directed above.

As pancakes become done, place them in the oven on the warm cookie sheet to keep warm until all pancakes are ready.

Serve with pure maple syrup. A few fresh apple slices would also be great to serve.

Makes 9 pancakes, serving 3.

Notes:

Make a vegan buttermilk by adding a teaspoon of apple cider vinegar or juice of 1/2 small lemon to the milk 10 minutes before using.

I used Fuji apples, they are my favorite. Use your favorite apple.

Vary up your spices with cardamom, allspice or cloves in place of the nutmeg.

For maximum fluffiness, once you place the batter on the griddle, do not flatten out the top to try to spread the pancake. I learned this from experience, my pancakes weren't bad but just not as fluffy as they could've been.

For thicker pancakes use less milk, for thinner use more.

I'd love to see your re-creations!

#thesimpleveganista

ORANGE & SPICE HOT COCOA

This is a quick n' easy orange hot chocolate to change up the usual hot cocoa routine. The winter weather is finally setting in here with rain and very cool temperatures, it calls for a nice mug of hot cocoa! I love orange and chocolate together and set out to come up with a hot cocoa using this combination. After doing a bit of research on orange hot chocolate, using orange juice is not typical, usually a bit of orange extract is added or even orange flavored liqueur (which sound pretty good too on certain occasions!). Since I happen to only have some oranges on hand, I decided that would do perfectly fine. And it did! Using orange juice instead of flavoring will also give you the added benefit of vitamin C with your cocoa. Add in the cinnamon & ginger and you have yourself a nicely flavored hot cocoa. I even love this without the ginger, using just cinnamon. Use the spices to your liking and preference. For a bit of heat, you may consider adding a dash of cayenne powder. The toppings can be changed up to whatever you like or have on hand. So next time you're thinking about having a cup of hot chocolate give this version a try, I think you'll love it too!

ORANGE & SPICE HOT COCOA

Ingredients

• 3 cups unsweetened almond milk
• 1 cup 100% pure orange juice
• 1/4 cup unsweetened cocoa powder 
• 1/4 cup raw sugar, pure maple syrup or coconut nectar/sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• pinch of salt

garnish options:

• whipped coconut cream
• sprinkle of cinnamon or cocoa powder
• mini chocolate chips  
• shaved dark chocolate
• orange zest
• vegan marshmallows

In a small/medium saucepan, heat milk and orange juice over medium-low heat. Add cocoa, sugar, cinnamon, ginger and pinch of salt, stir until cocoa is completely dissolved. Turn heat to low to keep cocoa warm until ready to serve.

Serve in individual cups topped with any garnish you like. I added coconut cream, dusted with cocoa powder and topped with orange zest.

Serves 2 - 3.

Notes:

Feel free to use water in place of non-dairy milk or use a combo of water & milk equally 3 cups.

For the orange juice, use fresh squeezed or bottled (no pulp to medium pulp pref). If using fresh squeezed, you may like to strain the pulp before using.

Make your 1/4 cup of cocoa heaping if you like a little extra chocolate flavor.

EVERYDAY OATMEAL

Today I share with you my go-to oatmeal. It's quick and flavorful! On its own, oatmeal is nothing to get excited about. It needs help with warm spices, sweet and/or tart fruits and some crunchy nuts & seeds. Add a drizzle of pure maple syrup and splash of almond milk for the perfect finishing touch. I love oatmeal all year long, but during the fall\winter I especially eat this on a regular basis. It warms me up, fills that morning hunger, supplies me with good carbohydrates and keeps me going for a good part of the day. 

My everyday oatmeal always consists of cinnamon, cardamom, maple syrup and almond milk...these are the essential flavor boosters. The rest of the ingredients will be mixed and matched depending on what I have on hand.

Cinnamon and cardamom are warming spices and both hold health benefits. They are delicious together and will add a ton of flavor to plain oatmeal!

Pure maple syrup is my sweetener of choice and contains a good dose of manganese and zinc.

For the milk, I use unsweetened almond milk but you can use your favorite non-dairy milk. Most non-dairy milks are low in calories, fat and are fortified with important vitamins and minerals (even more so than dairy milk) like calcium, vitamin D, B-12 and E, manganese, potassium, copper and selenium.

The oats can be whatever you prefer. Lately I've been using quick oats, it's what I've been baking with and have tons on hand. You can use rolled or steel cut oats too, just cook according to the package directions.

I usually always add in some sort of fruit, whether dry or not. Usually its dried fruit since I always have some on hand in the pantry or refrigerator. I prefer unsweetened dried fruit like raisins, currants, barberries, blueberries and cranberries. Chopped dates, apricots and cherries are also great. I'm loving the addition of the barberries I picked up awhile back, they add a tartness contrasting the sweetness of the other dried fruits. I've come to learn that barberries are higher in anti-oxidants than dried blueberries, cranberries, goji berries and even pomegranates! These little tart fruits can be found in Middle Eastern grocery stores (you can also order them online) and hold up well in the pantry or refrigerator. When using fresh fruits, I may use blueberries, sliced bananas or apples.

The addition of nuts & seeds will add protein and a nice crunch. Many nuts & seeds contain essential omegas that are heart healthy making them another good reason to add a small handful. You can use any combo of walnuts, pepitas (pumpkin seeds), almonds, hemp hearts, chia seeds and pecans.

It's the perfect everyday oatmeal to get me going, or end my day! Sometimes I have oatmeal for dinner. ♥

EVERYDAY OATMEAL

Ingredients

• 3/4 cup quick oats 
• 1 1/4 cup water
• 1/2 cup unsweetened almond milk, divided
• 1 - 2 tablespoons pure maple syrup
• 1/4 heaping teaspoon cinnamon
• 1/8 teaspoon cardamom
• small handful mixed nuts (I used walnuts and pepitas)
• small handful dried or fresh fruit ( I used currants and barberries)

Bring water to a boil in a small saucepan. Stir in 3/4 cup oats, reduce heat to medium and cook for 1 1/2 minutes. Add 1/4 cup milk and cook another 30 seconds. Remove from heat, cover and let stand for 2 to 3 minutes. 

Place oatmeal in your serving bowl, top with cinnamon, cardamom, nuts, seeds and berries. Drizzle maple syrup over top and some of the remaining milk. Give a good stir and enjoy!

It tastes great with a morning cup of coffee, green tea or lemon water.

Notes: 

Give or take on both the oatmeal and water when cooking, using more or less as needed.

Use rolled or steel cut oats if you prefer, cook according to package instructions. 

If you don't like the flavor of maple, use coconut nectar or pure cane brown sugar. 

Dried fruits you might like to use...cranberries, blueberries, goji berries, raisins, currants, barberries, chopped dates, apricots and cherries. Fresh fruits can be blueberries, apples and bananas.

Nuts and seeds you might like to use are almonds, walnuts, pecans, pepitas, hemp hearts and chia seeds. 

CARROT BANANA BREAD

Lots of baking going on around here lately. I've been wanting to make a carrot banana bread and have finally got around to doing it. It's a nice textured bread, moist but not too moist and not too dense. The batter can handle the addition of walnuts and other dried fruits but for the sake of my daughter I've left those out. The recipe is adapted from my Banana Tea Bread which has been a wonderful recipe to work with! I have plenty of notes in this recipe so you can vary it up and change it around when the mood strikes. I don't usually add anything to breads like these when eating but this would be nice with a smidge of Cashew Sweet Cream. I hope you find you love this carrot banana bread as much as I do. It's a keeper and a great way to add in extra vegetables!

P.S. The cooking holiday season is just around the corner! I have a nice collection on pinterest of 250+ vegan recipes for you to consider adding to your holiday table. Am I missing any great recipes you'd like to see? Let me know and I'll add it. You can find the resource here: VEGAN THANKSGIVING AND CHRISTMAS RECIPES 

Mix your dry and measure your wet ingredients (I measured the oil and milk in one cup)...



Grate your carrots, mash your bananas...



To the dry ingredients, add oil, milk and bananas, mix well but don't over mix. Lastly, fold in carrots.

My bread just slightly cooled and moved to it's storage place. Once it's cooled and covered, it will look a bit moister and darken in color. I did another loaf here where you can see the difference, this is 12 hours after being covered. I would've taken more pics of the loaf shown here but it was eaten too quickly!

CARROT BANANA BREAD

Ingredients

• 2 cups spelt flour
• 1/3 cup organic pure cane or coconut sugar
• 2 teaspoons cinnamon
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• pinch of salt
• 1/2 cup vanilla or unsweetened almond milk
• 1/4 cup light flavored olive oil or warmed coconut oil (see notes)
• 3 medium bananas, mashed (about 1 1/2 cup)
• 3 carrots, grated (about 1 1/4 cup)
• 3/4 cup chopped walnuts, optional

Optional Toppings

• sprinkle of raw sugar (pictured, my daughters favorite topping)
• 1/4 cup chopped walnuts 

Preheat oven to 350 degrees F.

In a large mixing bowl, add flour, sugar, cinnamon, baking powder & soda and salt, mix well with large slotted spoon or fork. Add milk, oil and mashed bananas, mix well, but don't over mix, making sure there are no clumps of flour (especially on the bottom of the bowl). Fold in carrots. In a lightly greased 9 x 5 loaf pan, place mixture and bake for 50 - 55 minutes on the middle rack, rotate pan half way through.

Let cool for 10 minutes, remove from pan and let cool completely. Store covered. Serve warmed or at room temperature. Slices would pair nicely with this Cashew Sweet Cream.

Serves 8.

Notes: 

The riper the bananas, the less sugar you'll need. If your bananas are not very ripe, you may like to add a tablespoon or so more.

If you don't have baking soda on hand, use 1 tablespoon (3 teaspoons) baking powder instead of 2 teaspoons.

If using coconut oil, be sure your milk is at room temperature or warmer. If adding straight from the refrigerator, the coldness will harden the coconut oil.

Replace the oil with applesauce for oil-free bread. Bread may be a little denser. 

Make gluten-free by using a GF flour blend.

Feel free to leave your carrots unpeeled. I felt mine needed it this time but usually skip this step whenever I can.

Fold in 1/3 - 1/2 cup dried fruit of choice. Raisins, currants, cranberries or chopped apricots or dates would work nicely. 

Add in 1/2 teaspoon nutmeg for another layer of flavor and variation. 

PEANUT BUTTER & BANANA GRANOLA SNACK CLUSTERS

I have some granola inspiration to share with you today! While at the store a few weeks ago, I saw a package of granola from La Brea Bakery and loved that it had big chunks. I set out to recreate that in my kitchen. Initially I wanted to make a mixed fruit granola, but seeing that I had some very ripe bananas that needed to be used up I thought I'd put them into a granola with a nut butter instead. We'll save the fruit granola for another time. This combination turned out great. Not too sweet, chunky like I wanted and the nut butter will add a good amount of protein. This is a perfect snacking granola! Great to have on hand at home or pack some up and take it with on the go. You can also break it up a bit more and top it on non-dairy ice cream or yogurt. You may even like to fill a bowl full, add some milk and enjoy. However you like your granola, this will be a great addition to your granola addiction!

I used almond butter here but you can use any natural nut butter you like. The bananas, the riper the better...the more ripe they are the sweeter they'll be.

Mix your wet and dry ingredients...



Spread on 1 extra large baking sheet or 2 smaller ones. In the picture above I spread the granola close together. I did one sheet this way and another loosely spread out (first photo). Both batches worked great but the loosely spread granola baked a little faster.



Once cooled and broken up, you're ready to enjoy!

PEANUT BUTTER & BANANA GRANOLA SNACK CLUSTERS

Ingredients

• 4 cups rolled oats
• 1 cup almonds
• 1/2 cup pepitas (pumpkin seeds)
• 1/2 teaspoon cinnamon
• pinch of salt
• 3/4 cup almond or peanut butter (I used crunchy almond butter)
• 2 small ripe bananas, mashed (about 1 cup)
• 2/3 cup pure maple syrup
• 1/4 cup coconut oil, optional
• 2 teaspoons vanilla extract

Preheat oven to 300 degrees F.

In a large bowl, mix together the oats, almonds, pepitas, cinnamon and salt.

Warm your coconut oil and maple syrup, combine with vanilla extract. Mash your bananas and measure your nut butter. Combine the wet ingredients with the oat mixture. Toss and mix to coat well.

Spread mixture evenly on a lined or lightly greased baking sheet (I used two baking sheets). You can either lightly compact the mixture or loosely spread it out a bit. If compacting, you'll want to mix the granola when rotating after 30 minutes.

Bake for 30 minutes. Turn and rotate sheet/sheets, bake an additional 25 - 30 minutes. Keep an eye towards the end so it doesn't over brown (ovens run differently). Remove from oven, granola will be somewhat soft at first. Let cool for 15 minutes, break up into chunks, especially the center part if you've compacted the mixture. Let granola cool completely to harden.

Notes:

Change up the nuts using peanuts, walnuts or pecan pieces. Use sunflower seeds in place of the pepitas.

You will most likely do just as well without any oil. If you'd like to reduce the oil, try using only 2 tablespoons. I like the flavor and addition of the coconut oil for myself.

Once cooled, if you still find your granola to not be as crunchy as you might like, bake again at 300 degrees for about 10 minutes, keep an eye so it doesn't over brown.

This granola needs to cook low and slow. My first batch I baked at 325 degrees F. for 40 minutes but it still needed extra baking time after cooling to become crunchy. I lowered the temp and added a bit more time. Be sure to watch it towards the end so it doesn't become burnt, especially if you've spread it loosely on the baking sheet.

The 1/2 teaspoon of cinnamon gives a very subtle flavor, add another 1/2 teaspoon for a more enhanced cinnamon flavor.

If you happen to have both rolled and quick oats on hand, try using 2 - 3 cups rolled oats and 1 -2 cups of quick oats (use whatever combo equals 4 cups with at least 2 cups rolled oats). This will also help to make nice clusters.

Enjoy!

APPLE NACHOS

Gather some of your favorite apples and get ready to enjoy a simple, fun and delicious treat! I'm not sure why I haven't made this yet, I guess it's true that everything has its time. I've seen apple nachos here and there on the web over the last couple years, a quick google search will pull up all kinds of similar versions, but I never put it on my immediate to do list. With all the busyness going on in life right now, I was thinking of something easy to share here and this popped into mind. I'm so glad that the time has come because these are absolutely delicious! A well loved classic, and I can see why. It's fresh, sweet (if using a sweet apple), with bits of chocolate and coconut flakes all topped with warm nut butter and cinnamon. What's not to love?! I easily ate two apples and could've eaten more if in the end I felt like slicing up more. But really two was enough, and maybe one will be enough for you, but I highly recommend going ahead and slicing up 2 per person, just in case. If you don't end up eating all the apple slices, the lemon juice will keep them from turning brown so you can make it with the leftovers the next day. This is also a great way to get in some protein that everyone seems to fuse over about a vegan diet. Where do you get your protein? How many times have I heard that. ;) Have no fear, this treat will give you about 8 grams of protein for every 2 tablespoons of nut butter you use (different butters may vary). Not too bad at all! This is a great snack for kids, as well as adults. I can see myself indulging in this quite often!



If you can circle your apples similar to this, you'll be sure to have a little of everything on every apple slice without causing too much mess when eating. But I sure didn't mind liking my fingers clean and I'm sure you won't mind either!




I was asked if I'd like to try out this gourmet raw almond butter from Dastony, and being that it's from a small family business I said of course. I'm all about promoting small family run businesses, and they deliver a wonderful product that's smooth & creamy! They have a quite a few butters to choose from, even a couple sprouted ones that look delicious, all of which may work well in this recipe. Their butters are 100% organic, stone ground, raw, vegan, and free from additives and preservatives. If you're looking for that special nut butter as a gift or one for yourself to use every day, this is it!



APPLE NACHOS

Ingredients

• 2 apples of choice 
• 1/4 cup natural nut butter of choice
• small handful chocolate chips (I used Enjoy Life Mini Chips)
• small handful shredded coconut
• small handful slivered almonds
• sprinkle of cinnamon
• 1 tablespoon lemon juice

Optional toppings:

• hemp hearts
• cacao nibs
• raisins or currants
• ground cardamom
• pure maple syrup

Wash, core and cut your apples into 1/4 inch slices. I like to cut mine into quarters, take a small paring knife and carefully remove the core and upper and lower end where dirt may still be collected (even after washing). Lay apple quarters on a flat surface with the inside of the apple facing up, carefully slice your apple into 1/4 inch slices, you may even be able to get them into 1/8 inch slices if your extremely patient, even 1/2 inch slices is good too. Whatever thickness you prefer, no rules here! Place apple slices in a small bowl with the lemon juice, toss to coat.

Heat your nut butter just until warmed and somewhat runny. I like to heat mine by using a small silicon bowl placed in a small pot with just enough water to reach half way up the side of the silicon bowl, heat water on low and gently heat the nut butter until warm and drizzable.

On a serving plate, lay your apple slices in a single layer around the outside edge, then layer another small layer over those but towards the inside center of the plate (like shown in the picture above). Drizzle the nut butter in a circular motion, from the middle of the plate to the outside edge. You can also just zig zag the almond butter from one side to the other if you like. Again, no rules...just do what you feel is best! Top with choco chips, coconut flakes, almonds and sprinkle of cinnamon (or whatever you've chosen to use as your toppings). Enjoy this simple yet delicious treat!

Serves one generously, or two as a small plate.

Notes: 

Use red or green apples, you may even consider using one of each for a combination of sweet & tart.

Make this 100% raw by using raw nut butters, raw cacao chips and unsweetened shredded coconut.

Live well & thrive!

I'd love to see your masterpieces...

#thesimpleveganista

CHOCOLATE CHAI ROASTED ALMONDS

 I've been very busy since my last post updating some older recipe that desperately needed to be revisited, not only for the pictures but to update and streamline the ingredients and instructions. In case you're interested, take a look and see if any inspire you. First up was the Smoky Chipotle Maple T.L.T., an absolutely delicious sandwich. Then I was onto the Raw Vegetable Pasta...you'll never miss regular pasta again with this one. Next, the Refried Bean & Avocado Lavash Wrap which was just a whim recipe at the time that hit the spot. Up next, I revamped the Pasta and Bean Soup with Kale which is out of this world. Lastly, the Spicy Carrot & Hummus Sandwich...delicious in every way. Today not only are you getting one inspirational recipe to try but 6! Take a look and hopefully you'll be inspired to add more of these recipes to your meal plans for the upcoming months!

I've been doing a lot of snack and dessert type recipes lately and have been loving every minute of it. Inspired by my Chocolate Chai Popcorn, I decided to try roasted almonds with this flavorful mix and it worked great. The flavor of cinnamon, cardamom, ginger, clove with some black pepper spice all lightly wrapped with a hint of cocoa. It's a fun and delicious flavor! Almonds are an alkalizing nut and eating just 9 almonds a day will provide you with all the vitamin E you need for the day. They're also a great source of magnesium, potassium, copper and fiber. These flavored almonds make for quite an addicting but healthy little snack that I'm happy to share with you today. I love that they travel well too. Bag or bottle some up in a mason jar and take them with you for the day. They even make for great gift ideas for special holidays or just because. Share the goodness, share the love!

Gather your ingredients...

 

Add everything together and mix well...

Spread in single layer on baking sheet and bake, stirring once...



Let cool and harden. Share the goodness!

CHOCOLATE CHAI ROASTED ALMONDS

Ingredients

• 3 cups raw almonds
• 1/4 cup pure maple syrup
• 2 teaspoons vanilla extract, optional
• 1 heaping teaspoon cocoa powder
• 1 heaping teaspoon cinnamon
• 1 heaping teaspoon cardamom
• 1 heaping teaspoon ginger
• 1/2 teaspoon cloves
• 1/4 - 1/2 teaspoon black pepper
• a few pinches of mineral salt

Preheat oven to 350.

In a large mixing bowl, add almonds, maple syrup, vanilla and spices, mix well to coat. On a large baking sheet lined with parchment paper or lightly oiled, spread almonds, syrup and all, in a single layer, it's ok if they're touching each other. Bake on center rake for 20 - 22 minutes, shuffling the almonds around once after 10 minutes. Remove from oven, sprinkle with mineral salt and let cool to harden. They may clump together a bit while cooling but will easily come apart.

Store in air tight container for up to a month.

Enjoy often!

DAMN DELICIOUS CHOCOLATE CHIP OATMEAL COOKIES

It's cookie time! And not just any cookie, but 'damn delicious' chocolate chip oatmeal cookies! If you're uncomfortable with that title, you can just call them darn delicious, amazingly delicious, delectably delicious or incredibly delicious. But however you say it, they are seriously delicious! 

I've been playing around with this one for a good minute and finally have a great crowd pleasing recipe to share. I love introducing easy transitional recipes here, especially for desserts, and this is one of them! This cookie is reminiscent to the old favorite chocolate chip oatmeal cookie recipes you may have grown up with. You can share these with friends, relatives and co-workers with confidence. I bet they wouldn't even guess that they're vegan either! I received a seal of approval from my daughter and her peer cousin, both thought these were delicious. I also tried them out on friends and had positive feedback as well. After consulting with my daughter and other family members, it was agreed that these are 'damn delicious' and so it goes. These have been tried and tested by myself over and over just to be sure I can give them such a prestigious title. 

I used a recipe from Bob's Red Mill as my template. I reduced the sugar a bit, you may even be able to reduce it a tad as well, maybe down to 1/2 cup. I used coconut oil in place of butter and banana/flax egg in place of the eggs. It took a few tries to veganize it just right but I finally got it. My first batch was like oatmeal biscotti nugget cookies....super dry but the flavor was spot on. I upped the oil amount and played with using a combination of coconut sugar and maple syrup. That worked perfectly adding extra moisture, you may even consider using non-diary milk in its place. I've also included a gluten free option that is pretty darn delicious too! If you're familiar with the Trader Joe's Vegan Chocolate Chip Oatmeal Cookies than you will love these cookies. This recipe using the spelt flour is similar in taste. In fact, I picked some up to make a taste test and there isn't much difference except mine are freshly made and do not contain shredded coconut. These are soft, tender cookies with a nice chew and tons of flavor. These cookies differ a bit from my last ones, Almond Butter Cookies (4 ingredients). Those cooked up and reminded me of a no bake cookie with a nice cooked shell. Makes my mouth water thinking about them! The cookies I share with you today are different, more traditional and crowd pleasing. I hope you enjoy them and share often with friends and family. They make for great gifts all boxed up and pretty!

In steps, mix your wet ingredients and then slowly add in the dry...

Mix in the flour making sure to scrap the bottom to ensure there are no flour clumps...

Next, add in the oats and the chocolate chips last...

Caution, this mixture is highly addicting!

Scoop out rounded tablespoons, place on baking sheet, bake and let cool...

Serve with a nice chilled glass of non-dairy milk...

Damn delicious is right!

DAMN DELICIOUS CHOCOLATE CHIP OATMEAL COOKIES

Ingredients

• 3 cups oats, quick or regular
• 1 1/2 cups spelt flour OR 2 cups oat flour
• 3/4 cup coconut sugar or organic cane sugar
• 1 heaping teaspoon cinnamon
• 1 heaping teaspoon baking soda
• 3/4 cup coconut oil (in either a creamy or liquid state)
• 1/2 large banana, mashed or 2 flax eggs (2 Tbsp flaxseed meal + 5 Tbsp water)
• 1/4 cup pure maple syrup or unsweetened almond milk (at room temp or warmer)
• 2 teaspoons vanilla extract
• 1/2 - 3/4 cup dark chocolate chips (Ghirardelli Semi Sweet or Enjoy Life, both vegan)

Preheat oven to 350 degrees.

If using flax eggs, in a small bowl combine 2 tablespoons flaxseed meal + 5 tablespoons water. Set aside for at least 10 minutes to gel up. If using banana, in small bowl mash your banana as smooth as possible, set aside.

In a large mixing bowl, combine coconut oil and sugar, mix well. Add in mashed banana/flax egg, vanilla and room temperature maple syrup (make sure maple syrup/milk is at room temp or higher to prevent the coconut oil from hardening and clumping when they come together).

In a medium bowl or measuring cup, combine the flour, cinnamon and baking soda. Slowly add in the flour, mixing well to combine scraping the bottom to make sure there are no flour clumps. Add in oats, mix well. Lastly, add in chocolate chips, mix again.

Line a cookie/baking sheet with a silpat, parchment paper or lightly grease with coconut oil. Scoop out rounded tablespoons of mixture and place on sheet about 1 1/2 inches apart. Bake for 10 - 12 minutes. Remove from oven, let cool a few minutes and enjoy.

Makes approx 24 cookies.

Cookies can be stored in an air tight container.

Notes:

For the flours: I have given a gluten free option using 2 cups of oat flour. To make oat flour at home, place 2 cups oats in food processor and blend until flour consistency. If using non-gluten free flour, you can use 1 1/2 cup whole wheat, whole wheat pastry or all-purpose flour. I recommend using spelt flour as it bakes up beautifully and has a sweet, nutty flavor. It's my favorite all around baking flour! If you have a mild gluten intolerance you may be able to get away with this flour, although it is not gluten free it is different than most of the wheat flours of today as it's not hybridized.

For the oil, coconut oil tends to harden when temperatures are cooler. If your coconut oil is hardened you will want to warm it gently to a creamy or melted state. I have made these using both consistencies with good results. You could also reduce the oil to 2/3 cup with good results.

Adjust the sugar amount to suit your taste. These would still be great but a little less sweet using 1/2 - 2/3 cup sugar, especially if using the maple syrup.

If you don't have pure maple syrup on hand or you just don't want to use it, opt to use non-dairy milk in place of the maple syrup.

I made all my batches with the mashed banana option, coconut sugar and quick cooking oats.

The pictures of the plated cookies are made with spelt flour. The cookies cooling on the rack are the made with oat flour. I did this so you can see the difference. See here for spelt flour cookies cooling.

I hope you enjoy these cookies for years to come!