Healthy Treats, Snacks

Trail Mix Oat Cookies

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A few years back, one of my daughters had brought home a cookie recipe from Pioneer Girls- what is that? It’s a faith based “Brownies/Girl Guides”, as I like to refer to it :). The recipe was called Spirit Cookies/Scripture Cookies and each ingredient had a bible verse to go along with it. It was really cute and I noticed that this recipe wasn’t far off from being healthy, simple and free from most common allergies. So, I decided to revamp it and make my own version……except there won’t be a bible verse for each of my own ingredients, I’m not that clever.

Since my original recipe contained gluten and honey, I set out to make batches that were either gluten free but had honey, batches that contained gluten but without honey and batches that were both gluten free and vegan. There were many, many flops-of course my kids loved theses the most, they just didn’t look like the ones in the photo (they were too flat).

Here are a few…..

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I also want to mention that for any gluten free recipe, I’ll try to avoid the majority of premade gluten free flour mixes. These premade flours usually use refined ingredients. It would be beneficial to your health and wallet if you made your own.

As much as it is beneficial to avoid certain foods for optimal health, it’s even better to focus more on what we are adding in to the diet rather than the taking away, ” I can’t have that”, restrictions. The more you add in nutritious foods, the better you will start to feel and your body will crave more of the good foods  (because they won’t taste like high sugar or high salted, deep fried card board 😉 ) and the junk will get pushed to the side, changing your mind set from ” I can’t have that” to “I don’t want that”.  And, all those foods that you used to crave and love so dearly- cookies, pizza, burgers, chips, ice cream, can be revamped and made into something that will love you back!

Let’s talk a little about how these little cookies can be the right kind of treat. We are trying to focus on adding in foods that will give your body something back or feed your cells instead of robbing them. The ingredients in these cookies as opposed to your basic cookie with high sugar, high fat, refined carb content, have more vitamins and minerals to feed your cells, stabilize blood sugar levels and leave you satisfied. When we eat foods that are lacking in nutrients, especially fibre, we feel the need to keep eating. Have you ever eaten a piece of cake or had a cookie and it went down fairly easy, leaving you a bit hungry or feeling like you could go for another piece whether it’s right away or an hour or so after?………

Here’s Why

  • Fibre and The Lack There Of:  Fibre fills you up quickly, leaving you full a lot faster. It also helps you to maintain steady blood sugar levels so that you won’t be crashing soon after a sugar spike and then left feeling tired and in need of some energy (food/sugar/caffeine). In the long run, the lack of fibre coupled with these refined carbs will foster a poor microbial environment in your gut, leading to a condition called Candida. This condition will cause you to crave more of these foods as well, and the cycle will continue if we don’t stop it.

A few things you can do to encourage a healthy microbial environment in your belly are by adding in more whole grains,starting with oats- If you haven’t already, try adding in a bowl of oats into your breakfast menu. If you aren’t sensitive to gluten, incorporate more flours like spelt in place of white flour. Spelt is an older relative to wheat and is easier to digest, especially if it has been sprouted first. Add in more nuts and seeds like raw pumpkin seeds  , flax seeds, chia seeds, and walnuts or almonds for a nutritional boost. These will help with blood sugar stability as well. If you have a sweet tooth like myself, try using a less refined sugar instead of buying products with sugar already added. This way you’ll have more control over how much sugar is going into your food. Pure maple syrup is a better choice when it comes to added sugars. It still contains some of its vitamins and minerals and thus becomes a sugar that isn’t as quickly released into the blood stream.

Ok, It’s cookie time!

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Because of their nutrient value and lower refined sugar content, these cookies would be breakfast worthy- the gluten free version is pretty much just an oatmeal bowl in the form of a cookie 😉

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Trail Mix Oat Cookies

Makes: 25-30 small cookies

Prep Time: 10-15 minutes

Cook Time: 20-30 minutes

Ingredients

Dry Ingredients:

2 cups rolled oats

1 cup spelt flour

1/2 cup raisins

1/4 cup pumpkin seeds, raw

1/4 cup sunflower seeds, raw

1tbsp chia seeds

1tbsp cacao nibs , optional

1 tsp cinnamon

1/2 tsp baking soda

1/2 tsp sea salt

Wet Ingredients:

2 flax eggs (1tbsp ground flax to 3tbsp water=1 flax egg)

1/2 cup virgin coconut oil, melted

1/2 cup unpasteurised honey or 1/4 cup plus 2tbsp of pure maple syrup for the vegan version

2 tsp pure vanilla extract

Instructions

Preheat your oven to 350º F

  1. Make you flax eggs first by putting 2 tablespoons of ground flax and 6 tablespoons of water into a small dish, mix together and let it sit until it sets (see photo below).
  2. Place spelt flour, oats, baking soda, sea salt and cinnamon into a medium sized mixing bowl and whisk with a fork until mixed well. Next, add in seeds, raisins and cacao nibs (if using), mix together.
  3. In a separate bowl or large measuring cup, add in your melted coconut oil, honey or maple syrup, vanilla and flax eggs. Mix until it slightly comes together.
  4. Add your wet ingredients into the dry ingredients and stir until well combined. If you’re using maple syrup, you will need to let your batter sit for 5 at least minutes before placing onto a cookie sheet because this sweetener isn’t as thick as honey and may make your batter runny.
  5. Using a medium sized cookie scooper or a large table spoon, scoop cookie batter, making sure it is packed firmly and then place dough onto a parchment lined cookie sheet.  Once the cookie dough is on the cookie sheet, you might want to pack it together if some of it starts to separate.
  6. Place cookies in preheated oven and bake for 8-10 minutes or until lightly golden brown. We usually bake our cookies for 8 minutes because I like mine a bit softer 🙂
  7. Let cookies cool on the pan for 5 minutes before transferring them to a cooling rack.

Here’s what the flax egg looks like…..

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Gluten Free Version

Makes: 15- 20 medium cookies

Ingredients

Dry Ingredients:

1 cup gluten free oat flour (see note)

1 cup buckwheat flour (see note)

1 cup quick oats, certified gluten free

1 cup rolled oats, certified gluten free

1/2 cup raisins

1/4 cup pumpkin seeds, raw

1/4 cup sunflower seeds, raw

1tbsp chia seeds

1tbsp cacao nibs, optional

1 tsp cinnamon

1/2 tsp baking soda

1/2 tsp sea salt

Wet Ingredients:

2 flax eggs (1tbsp ground flax to 3tbsp water=1 flax egg)

1/2 cup  brown rice syrup or 1/2 cup unpasteurised honey if not vegan

1/2 cup virgin coconut oil, melted

2 tsp pure vanilla extract

Instructions

*Note: For the flours, instead of buying pre made oat and buckwheat flours, you can easily make your own at home. For the oat flour, process rolled oats in a food processor until it is flour like in consistency- it doesn’t need to be super fine. For the buckwheat flour, place buckwheat grouts into a coffee grinder, preferably that doesn’t get used to grind coffee, and grind into a flour (it grinds up quickly).

*This batch of cookies is not as sweet as the others. If you’d like to add a bit more sweetener with out flattening the cookies, you could add in a package of stevia.

Preheat your oven to 350º F

  1. Make flax egg and set aside until it has set
  2. Place flours, oats, baking soda, sea salt and cinnamon into a medium sized mixing bowl and whisk until mixed well. Next, add in seeds, raisins and cacao nibs (if using), mix together.
  3. In a separate bowl or large measuring cup, add in your melted coconut oil, brown rice syrup or honey, vanilla and flax eggs. Mix until it slightly comes together.
  4. Add your wet ingredients into the dry ingredients and stir until well combined. Let batter sit for 5-10 minutes.
  5. Using a medium sized cookie scooper or a large tablespoon, scoop cookie batter, making sure it is packed firmly and then place dough onto a parchment lined cookie sheet. If cookie dough doesn’t stay nicely packed, use your hands to lightly pack it back together without flattening the cookie.
  6. Place cookies in preheated oven and bake for 9-10 minutes or until lightly browned.
  7. Let cookies cool on the pan for 5-8 minutes until transferring to a cooling rack.

Enjoy!

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Thanks for stopping by 🙂

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