Monday, September 9, 2013
Yield: 24 muffin cup cookies or about 3 to 4 dozen snack cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
•2-1/2 cups rolled oats, divided (certified gluten-free, if needed)
•2/3 cup coconut sugar (can sub brown sugar)
•2 tablespoons flax seeds
•3/4 teaspoon ground cinnamon
•1/2 teaspoon baking powder
•1/4 teaspoon baking soda
•1/4 teaspoon salt
•1/4 cup grapeseed, rice bran, canola or melted coconut oil*
•1/4 cup So Delicious Dairy Free Plain Coconut Milk Yogurt
•2 tablespoons maple syrup
•1-1/2 teaspoons vanilla extract
•2/3 cup dried cranberries
•2/3 chopped pecans or 1/2 cup pumpkin seeds (see post above for other add-in options)
1.Preheat your oven to 350ºF and either grease or line 24 muffin cups (not necessary if using silicone muffin cups) or line a baking sheet with parchment paper or a silicone baking mat.
2.Place 1 cup of the oats, sugar (if using coconut sugar), and flax seeds in a spice grinder or food processor and whiz until powdered. Pour the mixture into a mixing bowl.
3.Stir in the cinnamon, baking powder, baking soda, and salt, until well combined.
4.Add the oil, yogurt, maple, and vanilla, and whisk to combine.
5.Fold in the remaining 1-1/2 cups whole oats, cranberries, and pecans. It will be a chunky mixture.
6.For (my favorite) muffin cup cookies, press 2 tablespoons of the dough into each cup using damp hands. For little cookies, drop by the tablespoonful onto your baking sheet – they won’t spread much.
7.Bake the muffin cup cookies for 15 to 20 minutes. Bake the little cookies for about 12 minutes.
8.Let them cool in the cups or on the baking sheet for 10 to 15 minutes (they will firm up and be easier to handle), before removing them to a plate or cooling rack.
Coconut Oil Conundrum: If using coconut oil, be sure that your yogurt is brought to room temperature. Cold ingredients will result in solid bits of coconut oil!