It’s holiday time and the time of year when my oven really gets a workout. Since I started eating super clean, I have found ways to modify my old time recipes so that they are healthy and nutritious. This recipe contains whole-grain oats and raw cacao powder (chocolate in its pure form and available at better health foods stores and supermarkets like Whole Foods). Raw cacao is a superfood that contains lots of antioxidants for good health.
The sweetener that I use, coconut sugar, comes directly from the palm plant. The glycemic index of coconut sugar is 35. It is classified as a low glycemic food. Coconut sugar is considered to be a healthier substitute to refined white sugar. If you are new to using coconut sugar, know that it can be used as a 1:1 sugar substitute for coffee, tea, baking, and cooking. It is versatile and delicious, without a funky aftertaste as you may find in some brands of stevia.
Earth Balance is a butter substitute that works great in cooking. It is a vegan alternative to butter. If you prefer regular butter, feel free to substitute.
- 2 cups oat flour
- 2/3 cup cacao powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp celtic sea salt
- 1 cup soy earth balance vegan butter substitute
- 1 cup coconut sugar
- 1 tsp vanilla extract
- ½ tsp peppermint extract
Preheat oven to 325 degrees.
Mix together flour, cacao, baking soda, baking powder and sea salt in a bowl until well combined.
In a separate bowl, beat together earth balance, coconut sugar and extracts with a hand mixer until smooth.
Slowly add dry mixture and beat with each addition until well combined.
With a cookie scooper, dole out cookies onto a cookie sheet lined with parchment paper.
Bake at in preheated oven for about 10 minutes.
The result will be rounded cookies. If you prefer a flatter cookie, after doling out the cookie dough, use a fork to make criss-cross marks and flatten down the dough before baking.