"I miss cookies!" my Landlady wailed. For the most part, she's given up eating sweets. While that's usually not a big deal for her, she does have a special fondness for rice pudding and chocolate-chip cookies.
"Fine, I'll invent some that you can actually eat," I replied. I experimented with all sorts of combinations to make a cookie that would be both healthy and delicious. The first couple batches I made with olive-oil and almond flour were soundly rejected. Finally, I came up with this recipe:
1 cup rolled oats
2 cups flour (whatever you like, including up to 1 cup of nut flour)
1/2 cup vegetable oil
1/4--1/3 cup Grade B maple syrup
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup raisins OR 1 cup chocolate chips OR 1/2 cup raisins & 1/2 cup chocolate chips
Divide dough into little rounds onto an ungreased cookie sheet. Bake at 375 degrees Fahrenheit for 7 minutes (resist the temptation to over-bake). When you take the cookies out of the oven, leave them on the cookie sheet until they’ve cooled off. This will enable you to pick up the cookies without them crumbling in your hands.
Makes 16 cookies.
I used spelt flour, which is a good substitute for white wheat flour. I'm sure you could use whole wheat flour too. Gluten is not important with this recipe. Note the lack of butter or eggs, too. The maple syrup takes the place of both refined sugar (sweetness) and egg (stickiness).
The cookies really are quite good. They're slightly healthier (hah!) when made with raisins instead of chocolate chips, but a certain amount of chocolate is good for everyone.
Even Mr Pudding.