Good morning, Kate Moving Forward readers! Today is going to be a beautiful day, can’t you just feel it? I’m Demeter from Beaming Baker, and I’m really happy to be stepping in for Kate as she takes some much deserved time for maternity leave.
In the meantime, let me tell you a little bit about myself… I’ve always loved cooking, but I started developing a true love for baking when something of significance happened in my life. My mom had just returned from a doctor’s visit and was told that she was facing some potentially major health issues. She would need to greatly reduce her intake of meat, processed food and refined sugars. That news scared me. A lot.
Immediately, I wanted to send my mom all of the articles I could find on eating better, and sign her up for all kinds of healthy food programs. But first, I had to take a hard look at myself and the way I was eating. After all, I couldn’t help her change if I wasn’t willing to change myself.
So I did a massive overhaul on my diet and started trying out new recipes. My mom and the rest of my family absolutely loves sweets—so this was the first thing I tackled. Then, I took my mostly vegetarian diet and started including vegan recipes with simpler ingredients. Let’s just say, I had a great time with my mom in the kitchen.
And it worked. It took a lot of time and a lot of learning, but it all paid off. My mom and the rest of my family started eating healthier and feeling better. Guess what? At her next doctor’s visit, my mom came back with much better results. Wohoo!
The side bonus? My mom, my boyfriend and I all lost 20-30 pounds each. All from eating better and exercising more. Years later, we’re still learning new things and changing our habits to be healthier.
It’s taken a long time, but I’ve learned a lot about how to make foods delicious, simple and enjoyable. The best part? My mom’s happy and healthy… all the time now.
Beaming Baker is all about having the food you love, without the guilt. I hope you get a chance to stop by and explore my whole food recipes (that are mom-approved).
Today, I’m excited to share with you my Cinnamon Walnut Raisin Breakfast Cookies. These cookies are super easy to make, full of healthy ingredients and, the best part, delicious.
If you’re like me, you need a little extra incentive to get up in the morning: a hot, steaming cup of coffee, maybe a hug or two from loved ones, and a plate of cinnamon walnut raisin cookies. Does it get much better than that?
These cookies are:
- full of energy-boosting ingredients
- vegan and gluten free
- packed with protein
- generously stuffed with juicy raisins, chopped walnuts and coconut
- crispy on the outside, perfectly soft and moist on the inside
- just the right size
- quick and easy to make
Grab a couple of these on your way to the gym, or tuck in a few of these before a nice, brisk walk to work. I hope you love these cookies as much as I do.
- Dry Ingredients
- 1 cup gluten free rolled oats
- ¾ cup homemade gluten free oat flour*
- ½ cup unsweetened coconut flakes
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Wet Ingredients
- 2 flax eggs (whisk together 2 tablespoons ground flax + 6 tablespoons warm water, let set for 5 mins)
- ¼ cup melted coconut oil
- ½ cup natural, unsalted peanut butter
- ¼ cup pure maple syrup
- 2 tablespoons dark brown sugar
- 2 teaspoons vanilla extract
- Add-in Ingredients
- ½ cup chopped walnuts
- ½ cup raisins
- Preheat oven to 350°F. Line a cookie sheet with parchment paper or greased foil. Set aside.
- In a large bowl, whisk together all of the dry ingredients: oats, flour, coconut, cinnamon, baking powder, baking soda and salt.
- In a medium bowl, whisk together all of the wet ingredients: flax eggs, coconut oil, nut butter, maple syrup, sugar and vanilla. Whisk until smooth.
- Pour the wet mixture over the dry mixture. Use a rubber spatula or wooden spoon to fold the ingredients together until well combined. Fold in walnuts and raisins.
- Scoop about 3 tablespoons of cookie dough into your hands. Roll into a ball and place evenly apart on the prepared cookie sheet. Flatten cookies with a fork to keep the texture—these cookies won’t spread much in the oven.
- Bake for 8-10 minutes.
- Using a heatproof spatula, remove your cookies from the baking sheet and place onto a cooling rack. Allow to cool, then enjoy!
- *To make homemade oat flour: place rolled oats into a blender. Blend until you get a just slightly grainy flour. Remember: 1 cup of rolled oats does not equal 1 cup of oat flour. You’ll need to blend more rolled oats to create less flour- the oats decrease in volume as you turn it into a flour. It’s easiest to blend up a big batch of oat flour, and just scoop out what’s needed for any recipe.
- Store in an airtight container for 1-2 weeks.
- Adapted from Good Morning Breakfast Cookies.
Thanks for having me over, Kate. If you ever feel like stopping by, you can check out more of my recipes at Beaming Baker. I hope to see you there! Come on over and say hi here! I’d love to meet ya.
demeter | beaming baker
Thanks Demeter! These look amazing! Can’t wait to give them a try….
What is your favorite type of cookie?