This gem of a recipe does all my bidding: added nuts and seeds, gluten-free, vegan, different kinds of oil, you name it! I use the recipe in a dozen permutations and get a different cookie each time, all fun and exciting. They are so crunchy you can crumble them and use them as granola over yogurt.
- 2 eggs (if you are avoiding eggs, use 2 tablespoons flax meal steeped in ½ cup warm water) -
- 3/4 cup vegetable oil -
- 1/2 cup sugar -
- 3/4 cup packed brown sugar or Sucanat (health-food stores) -
- 1/2 teaspoon salt -
- 3 cups old-fashioned oats (gluten-free make sure it is clearly stated on the container)
- 1 cup quinoa flour -
- 1 teaspoon baking soda -
- 1 teaspoon baking powder -
- 1 1/2 teaspoons cinnamon -
- 1 1/2 teaspoons allspice -
- 1/4 teaspoon nutmeg -
Preheat the oven to 375°F. Place all ingredients in a mixing bowl and combine thoroughly by hand. Drop by heaping teaspoons on a cookie sheet lined with parchment paper, 1 inch apart. Flatten them slightly with your hand. Bake one sheet at a time. Bake 18 minutes. The texture will be crisp. Leave one baked cookie out for a few minutes to cool: If it is not perfectly crisp, return the cookies in the oven to crisp 1 to 2 more minutes. Store at room temperature in a cookie tin.
-Experiment with other kinds of whole-grain flours, low gluten or gluten-free instead of the quinoa flour: spelt, kamut, millet, chick pea, etc….
-Use all Sucanat and no white sugar: total 11/4 cups.
-Throw in 1 cup of unsweetened grated coconut.
-Throw in ½ cup raisins, cranberries, or other dry fruit, larger ones chopped.
-Throw in 2 cups best-quality chocolate chips. In this case, lower the sugar in the basic recipe to 1 cup total.
This recipe is featured in my Cookbook: The Whole Foods Kosher Kitchen (you can purchase it using this link)