Most of my recipes include beans and/or nuts. It's how we eat at home, so it's what I make and post! But, several of you have requested nut and bean free recipes, so it's now my mission to provide you with more of those too.
To start off, I made a twist on the standard oatmeal raisin cookie. They're perfect for after school snacking or an on-the-go breakfast.
Feel free to mix up the dried fruit options to whatever suits your taste. Swapping out the cacao nibs with shredded coconut would also be delicious!
Oatmeal Cherry Cacao Nib Cookies
Makes 10 cookies | Total time: 25 minutes
1 cup rolled oats
3 tablespoons coconut butter, softened if hard
2 tablespoons of coconut sugar
1 tablespoons maple syrup
1/2 cup milk of choice (coconut, oat, hemp, cashew, almond)
1/2 tsp. vanilla
1/2 tsp cinnamon
pinch of salt
1/4 cup dried cherries (organic, unsweetened)
3 Tbs cacao nibs
Preheat oven to 350. Line a baking sheet with parchment paper.
Pulse oats in food processor until finely milled, but still a bit coarse. Add remaining ingredients, except cherries and cacao nibs. Pulse until well combined and a dough forms. Scrape down the sides as needed. Add cherries and cacao nibs and quickly pulse again until combined and the cherries have broken down slightly.
Chill dough in the refrigerator for 15-20 minutes to firm up.
Scoop out dough onto baking sheet in heaping tablespoons. Flatten tops and form cookies using slightly wet fingers.
Bake for 10-15 minutes (depending on the size and thickness of your cookies). Let cool and store in an airtight container for up to one week.
These cookies are very forgiving and a blank canvas in terms of what you can add. Try dark chocolate chips or coconut flakes instead of the cacao nibs, add only golden raisins for a classic oatmeal cookie, or remove the dried fruit all together to make a lower sugar version.
If you can't find coconut butter, try replacing it with sunflower butter to keep it nut free. And if you do want to use nuts, I think peanut or cashew butter would be amazing!