In the last week the 3 pm munchies have been hitting hard. When they strike I just crave something sweet, this week’s snack of choice was cookies. But not just any old cookies; oaty ginger cookies.
Why? If i’m going to have a snack/treat or any food for that matter, I like to make sure it is doing more than satisfying a craving; I want it to offer my body real nutrition. I’m talking:
→macronutrients: protein, healthy fats, complex carbohydrates
→micronutrients: vitamins and minerals
The hero ingredient in these tasty treats is oats. I use gluten free oats but all oats provide your body with:
- Macronutrients: 17g protein per 100g and fibre rich complex carbs.
- Micronutrients: B vitamins, iron, zinc, magnesium, phosphorus, manganese, copper and folate.
- Antioxidants including avenanthramides to help lower blood pressure.
- Beta glucan to lower cholesterol, lower blood sugar levels by delaying the absorption of sugar into the blood, encourage the growth of good gut bacteria and create a feeling of fullness.
In other news…
Before we get to the baking I would like to apologise for not posting for a little while, my laptop died. [A moment of silence for the many files I am unable to recover, RIP.] Normal operation shall now resume as I frantically try to create new content for you guys on this blog, my YouTube channel and future projects.
Now back to what you really came for, the cookies.
½ cup oats
¼ cup + 1/8 cup almond flour
½ tsp baking powder
½ tsp ginger
¼ tsp cinnamon
1 tbsp melted coconut oil (+ extra for greasing)
30 ml maple syrup (or other sweetener)
30 ml honey (or other sweetener)
*I only cook/bake for one; me. If you are baking for your family/friends then triple the quantities. [1 ½ cup oats, 1 cup + 1/8 cup flour, 1 ½ tsp bk powder, 1 ½ tsp ginger, ¾ tsp cinnamon, ¼ tsp nutmeg/cloves/salt, 3 tbsp oil, 90 ml syrup, 90 ml honey, 3 tbsp flax & water for ‘egg’.]
**to make a flax egg combine 1 tbsp ground flax seed with 1 tbsp water and allow to thicken for 5-10 minutes. It will become a thick gel.
- Preheat the oven to 160°c (320°f)
- Mix the water and flax for the flax egg and set aside until thick and gel like.
- Add the dry ingredients to a bowl and mix.
- Add the rest of the ingredients in, including the flax egg.
- Grease a baking tray with coconut oil and spoon the cookie mixture onto the tray and flatten into round disks.
- Bake for 15 minutes or until golden.
- Allow to cool before eating.
- OPTIONAL but advised; drizzle with melted dark vegan chocolate. 😋
They’re best stored in the fridge and eaten within a few days.
Enjoy you beautiful cookie monsters x
Want more vegan dessert recipes? Check out these recipes at Vegans First