The spiced goodness of a warm, fresh from the oven oatmeal cookie is one of my favorite things. I love the way their deliciously cinnamon aroma fills the house as they bake. They also make a perfect holiday cookie to share.
A lot of my gifts this season were of the homemade-cookie variety. The week before Christmas I made something like 200 cookies, and baked and iced at least 3 dozen cupcakes. That might not sound like a lot in the grand scheme of things, but considering the size of our kitchen (and the apartment-sized fridge they all had to be stored in…), it felt like a ton!
When it comes to real food, oats can be kind of a gray area. Like many foods on the paleo/primal “no list”, oats don’t fit in because, as a grain, they’re considered both evolutionarily inappropriate, and low in overall nutritional value.
My feeling is that you have to experiment with a food and see how it makes you feel. I don’t seem to have a problem with oats, so I like to enjoy them every now and then. Especially when we’re talking about something homemade and seasonal, like a tasty oatmeal cookie.
I’ve actually had this recipe nearly ready to go up for about two weeks, so I’m sorry to those of you who were looking for it sooner! As usually happens around the holidays, spending time with my family and friends took precedence, as I’m sure it has for most of you, as well. That said, thanks for your patience, and happy holidays to you!
- 1/2 cup coconut sugar (or cane sugar)
- 2 tbsp maple syrup
- 1 tbsp molasses
- 1/4 cup butter, melted slightly*
- 1 tsp vanilla extract
- 2 eggs
- 2 cups rolled oats
- 1 cup rolled oats, ground into flour**
- 2 tsp cinnamon
- 1/4 tsp each nutmeg, allspice and ginger
- Pinch of cardamom
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup chopped pecans (optional)
- 2-3 tbsp maple syrup
- Preheat oven to 350 degrees.
- In a medium mixing bowl, whisk together slightly melted butter, sugar, maple syrup, molasses and vanilla extract.
- Add eggs and whisk again, until combined.
- Stir dry ingredients into wet to incorporate, preferably with a silicone spatula; dough will be thick.
- If adding pecans, fold them in.
- Roll dough into 1 inch sized balls, then flatten slightly between your palms.
- Bake for 9 to 10 minutes.
- Cool for at least 10 minutes on a cooling rack, with parchment paper underneath.
- If using the maple glaze: heat the last two tablespoons of maple syrup in the microwave for about 5 seconds.
- With a silicone basting brush, brush the tops of the cookies with the warm maple syrup.
- *I usually cut butter into tablespoon sized chunks, then melt in the microwave for about 10 seconds.
- **I grind my oats into flour using my Ninja blender cup, but you could also use a food processor, or possibly even a coffee grinder (depending on the capacity of the coffee grinder).