Let’s face it. These cookies are homely. They’re not going to win any prize for Most Photogenic. But they taste great. And they’re good for you. Also, crazy easy to make. Nuts, oats, spelt flour, coconut oil and maple syrup. That’s it.
Before I had even started kindergarden, my grandmother – who must have really loved me – would let me “bake” in her kitchen. I concocted my first cookies from shredded coconut and brown sugar, held together with melted Parkay margarine and died a lurid chartreuse. My family, risking life, limb and diabetes, ate them.
These vegan cookies are nothing like those. They are entirely edible and pretty healthy. The only similarity rests in the rather short ingredient list and that fact that a five year old could make them, if you ran the food processor and put things in and out of the oven.
These cookies give me hope. In the baking world, where “buttery” and “creamy” are often the goals, is it possible to make something delicious, but free of butter and milk? I know that one of the best bakeries in the world is vegan (why don’t they write a cookbook??), so I carry on, assured that delectable baked goods shall be produced. These ugly cookies make a very comforting start.
And they are so easy. Pulse two cups of nuts in a food processor. Then turn some oats into flour. Add some spelt and hold everything together with melted coconut oil and maple syrup. Top with a tiny spoonful of jam. (I used rose petal jam, seedless raspberry and spiced ginger preserves.) In the oven, the nuts get toasty. I thought all that maple syrup would be too sweet, but it’s not.
I encourage you to eat these cookies for breakfast. Nuts, oats, spelt, coconut oil and maple syrup. They’re a vegan granola bar!
The Kitchn named these “life-changing” cookies. Was my life changed? Yeah, I think so. I’ve learned to love homely cookies.
- 340 g (2 cups) almonds or other nuts
- 370 g (4 cups) rolled oats, quick or old-fashioned
- ¼ teaspoon salt
- 144 g (1¼ cups) spelt flour
- 209 g (1 cup) coconut oil, melted
- 300 g (1 cup) maple syrup
- Jam, jelly or dried fruit or nuts to top the cookies.
- Preheat the oven to 350 degrees with a rack in the middle. Line three baking sheets with parchment paper. Pulse the nuts in the food processor until they are crumbly and remove to a large bowl.
- Process the oats with the salt until they resemble coarse flour and add them to the same large bowl.
- Add the spelt flour.
- Melt the coconut oil over low heat and then pour it over the dry ingredients.
- Stir in the maple syrup.
- Let the cookie dough sit for about 15 minutes. This rest lets the oats and flour hydrate in the oil and syrup and the cookies will stick together more easily.
- With wet hands, form the dough into balls about the size of a whole walnut.
- Make an indentation in the top of the cookies and fill it with about ⅛ teaspoon of jam or jelly.
- The cookies don't spread very much, so you can place them quite closely together on the baking sheet.
- Bake 13 to 15 minutes, until the bottoms are light golden brown.
The nutrition calculation is based on two cups of almonds.
I made a glaze for some of the cookies by missing two tablespoons of icing sugar with two teaspoons of soy coffee creamer and finely grated orange peel.