I don’t normally make new year’s resolutions, but this year I am trying something different. I am making a conscious commitment to my health and have decided that 2016 will be dedicated to eating a more plant based diet. As a nutritionists I eat pretty healthy (including lots of good protein, fruits, veggies and whole grains) but just like any human being I have moments (sometimes days) of weakness. There are times sugar and convenience foods win – name one person who doesn’t experience this. I have decided that I want to better walk the talk and consciously eat a predominantly plant based diet – reduce my meat consumption and increase my veggies, nuts and legumes. This is my conscious commitment to my health!
3 days into the new year my holiday induced sugar addiction reared its ugly head and I was craving a sweet treat. This is when I decided to create a recipe that would not only satisfy my sweet tooth but also stick to my plant based meal plan. That’s when the Nutty Oatmeal Cookie was born. Not only is this cookie simple to make, it’s delicious and completely plant based. Oh, and it can be enjoyed cooked or raw!
No one said eating healthy has to be boring and full of deprivation. Life is about balance and conscious dedication to the things that make you happy. For me that’s plant based meals with a sprinkle of dessert 😉
- 1/2 cup raw hazel nuts
- 1 1/2 cups rolled oats
- 5 medjool dates, pitted
- 1/4 cup maple syrup
- 2 Tbsp coconut oil
- 2 Tbsp cashew butter
- 1 tsp cinnamon
- 1 tsp vanilla
- 1/4 tsp salt
- 2 Tbsp chia seeds
- 6 Tbsp water
- chocolate chips
- *If cooking your recipe preheat the oven to 350 degrees.
- Combine hazel nuts and 1 cup of oats in the bowl of a food processor. Pulse until a flour like mixture forms.
- Transfer the flour to a small mixing bowl and set to the side. Add the dates and 2 Tbsps of water to the food processor and pulse until the dates are finely chopped and a paste like mixture forms.
- Add the nut/oat flour back into the food processor along with all remaining ingredients. Pulse until everything comes together and a slightly sticky dough forms.
- If baking your cookies line a baking sheet with parchment paper.
- Using a small ice cream scoop or Tbsp measure scoop dough and roll into balls. Place dough onto the baking sheet a gently press down to flatten. Bake for 15-18 minutes, or until lightly golden.
- If enjoying your cookies raw simple roll dough into 1 inch balls and store in an airtight container in the fridge.