‘Funny, how one good cookie can calm the mind and elevate a troubled soul’.
I used to make these cookies at the restaurant. It was like quiet sweet meditation. They are more like a healthy granola bar in the form of a cookie, so can be eaten any time of the day. I love the subtle sweetness from the dates and maple and the satiating grounding nature from the oats and pecans. They are addictive so make sure you make a large batch.
This recipe was taken from Divya Alter’s new book, ‘the joy of balance’ and they are served at Divya’s Kitchen in NYC.
Ingredients
- 200g pecan halves
- ¼ cup coconut oil
- 200g rolled oats, divided
- 44g sorghum flour
- 44g amaranth flour
- ½ tsp. cardamom
- ½ tsp. ground cinnamon
- ½ tsp. baking soda
- ¼ tsp. salt
- ½ cup maple syrup
- 2 tbsp. almond milk
- 2 tbsp. fresh lime juice
- 1 tsp. vanilla extract
- 60g pitted dates, finely chopped
- 90g carob chocolate chips
Method
- Preheat the oven to 300F. Line a baking tray with parchment paper, spread the pecans over it and bake them for 10 minutes or until fragrant and slightly darker
- Once cool, roughly chop 75g (3/4) cup and add the rest to a food processor
- Add half the oats to a bowl and half to the food processor and grind the oat/pecan mix to a fine meal. Add to a bowl with the whole oats. Add the sorghum, amaranth, masala, cinnamon, baking soda and salt. Mix well.
- In a separate bowl whisk together the maple syrup, coconut oil, almond milk, lime juice and vanilla. Fold in the chopped dates and chocolate chips.
- Add to the dry ingredients and combine to make a sticky dough
- Place some coconut oil on your hands or in a 1/3 cup and shape the cookies
- Bake the cookies for 30 minutes or until they are golden, they will firm up more as they cool
