It’s been very busy around the SugarSnapped household for the last few weeks, so it was lovely to have a more low-key weekend.
Some of the things that went into making my Sunday so enjoyable were:
- A beautiful (free!) yoga class in New Farm Park;
- Coffee
; - Watching J play soccer (but only about 20 minutes – long enough to enjoy without feeling like I was there all day);
- A clean house (an industrious Saturday to thank for that);
- A cool change and a lovely breeze;
- A change to bake – Supercharge me cookies (recipe below);
- My new Silpat;
- A pot of pumpkin soup on the stove;
- Whitley on the CD player.
Weekends like this are so important to recharge my batteries, and make me resent having to go to work on Monday slightly less! The only thing that would have made it even better, would be if J didn’t have to work this afternoon.
These cookies are slightly adapted from Dreena Burton’s book “Eat, Drink, Be Vegan”. The original recipe can be found here. They are vegan (obviously) and on the healthy end of the cookie spectrum. I imagine that when I have kids someday these will be a great lunchbox treat.
Details
- Prep Time:
15 min - Cook Time:
12 min - Ready Time:
27 min
Ingredients
- 1 cup Rolled oats
- 2/3 cup Spelt flour
- 1/4 teaspoon Salt
- 1/4-1/2 teaspoon Cinnamon
- 1/8 cup Coconut
- 1/4-1/3 cup Dried fruit (I used sultanas and dried apple)
- 3-4 tablespoons Chocolate chips (I used dark chocolate broken up in the food processor)
- 1/2 cup Maple syrup (or half maple, half agave nectar)
- 3 tablespoons Cashew butter (or other nut butter of choice)
- 1 1/2 teaspoons Pure vanilla extract
- 2 tablespoons Canola oil
Directions
- Preheat oven to 180*.
- In one bowl, combine ingredients oats through to chocolate chips.
- Sift baking powder into bowl and stir well.
- In a second bowl, mix the almond meal, maple syrup/agave, cashew butter and vanilla extract.
- Add the canola oil and stir well.
- Combine wet with dry ingredients and stir until combined but be careful not to over stir.
- Spoon onto your baking tray (lined with baking paper - or a silpat if you're so lucky!) and gently press down.
- Cook in the oven for 10-12 minutes.
- They should be browned slightly but still soft when hot (they will firm up once cool, so be careful not to overcook them or they will be dry).
- Enjoy for a snack, perhaps with a glass of milk (or a coffee) and feel the wholesomeness!
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I love how goodness packed these are but then there are chocolate chips too! Just because life is all about balance!
I didn’t think chocolate was vegan… even dark chocolate might not be unless you specifically look for it. I guess you could substitute carob for chocolate
You’re right, most chocolate isn’t vegan, but you can definitely get dark chocolate now that is. Although, in this recipe I just used dark chocolate which probably had some dairy.