I hope you've had a MAGNIFICENT start of the new year! With my last documentary film premiering in the cinema theatres here in Belgium and Germany and a new film on its way, it's been a very exciting and busy time for me. 2015 is going to be badass, I can feel it! And I hope from my heart that it will be every bit as wonderful for you too.
To celebrate the bold, new year and comfort our cosy selves during these cold winter months, I thought I'd share this recipe for delightfully crunchy, crumbly, orange ginger oat cookies with you. I made them at least five (!) times this past month because they're so addictive, and I don't feel bad - at all - because they don't contain any refined sugar or butter or gluten. What are they made of then, you ask? I'm happy to answer that they're nothing but a wholesome bunch of goodness: oats, ginger, orange zest, coconut oil & nectar, some pecans and a whole lotta love… schmalzy, I know, but so true. ;)
makes 12-14 cookies
This recipe is my take on Kimberly Snyder's lovely Vegan Crunch Gluten-free Oatmeal Cookies.
- 1 cup / 110g gluten free rolled oats
- 1 cup / 110g oat flour (or finely ground rolled oats)
- 3/4 cup / 100g all-purpose gluten-free flour
- 1/3 tsp. stevia powder (I use Sweetleaf stevia)
- 1 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/2 tsp. cardamom
- 1/2 tsp. unrefined sea or rock salt
- 3 + 1/2 TBsp. / 40g coconut oil (melted)
- 6 TBsp. / 90ml oat milk (or another plant milk of your choice)
- 1/4 cup / 90g coconut nectar (or maple syrup)
- 1 heaped tsp. candied orange peel, cubed
- 1 + 1/2 tsp. stem ginger, finely cubed
- 1/2 cup / 60g pecans, roughly chopped (if allergic to nuts, use raisins instead)
1. Preheat your oven to 350°F (175°C) and melt the coconut oil.
2. In a large bowl, stir and combine the ground oats, the oat flour, gluten free flour, stevia, baking soda, pecans, ginger, orange peel, cinnamon, cardamom and salt. In a smaller bowl, stir together the coconut nectar, melted coconut oil and oat milk. Pour the wet mixture on the oat mixture and stir until well combined.
3. Roll about 2 tablespoons of the cookie dough into a ball and then press down on it with your hand to flatten it on the baking sheet. Space the cookies a few inches apart and keep going until you have about 14 cookies.
Bake for 12-13 minutes or until the cookies are golden brown on the bottom. Remove from the oven and let them sit on the baking sheet for 3-4 mins before placing them onto a cooling rack for 15 minutes.
Pour yourself a nice cup of tea or a lovely, cold glass of oat milk and smile while you dunk and devour these little bites of heaven that emerged from your oven. :)
Copyright © 2014 Eva Kristina Kupper. All Rights Reserved.