June 6, 2012

Being a mom has made me a snacker.
When I was pregnant I started eating a little something every couple hours or so, because I needed to. Now that I am nursing I know that it's still good for me to eat often, and honestly, it's just habit. I do not get in the car these days unless I have a little something to eat with me! You guys probably already do this, because you are smart. Which reminds me, have you discovered dried figs? I've been getting dried figs lately! so good. The next snacks in my future (sitting in the fridge currently) are half a watermelon ('tis the season!) and these cookies.

These cookies. They're kinda incredible.

There's no oatmeal, no brown sugar, but somehow they taste like oatmeal cookies. (with a hint of banana, which is like a bonus!) The texture is precisely that of Little Debbie Oatmeal Creme Pies. Remember oatmeal creme pies? Or did you like swiss cake rolls? Anyway, the likeness is uncanny. If you sandwiched them around a creamy filling I wouldn't know the difference. Crazy cookie magic! I am super excited about having this recipe in my back pocket. Soft and tender, chewy and sweet, lightly spiced, totally toothsome- an unused word that fits them perfectly. They just feel good to bite!

Chewy Spiced Almond Cookies
or Oatmeal Creme Pie Cookies
grain free. adapted from the urban poser

3/4 cup almond butter
1/4 cup honey
half of a large ripe banana*
2 tsp. pure vanilla
1 egg
1 1/2 tsp cinnamon
pinch of nutmeg
1/2 tsp. sea salt
1/2 tsp. baking soda
1/2 cup unsweetened shredded coconut

Add all ingredients to a large bowl and mix well. Dollop onto a parchment lined cookie sheet and use a wet fork to flatten and shape them to nice looking rounds. Bake at 350 for 10-12 minutes. Makes 12 large or 16 medium cookies. (I doubled up on the parchment to prevent the bottoms from getting over baked.)

These cookies provide the kind of experience every cookie should: a little throwback to a sweet memory, a little surprise at how great they turned out (pat yourself on the back), a strong urge to eat the whole pan, and a determination to make more. pronto.


The cookies will be fluffy and thick, sort of cake like. I enjoy a good cakey cookie once in awhile, but if you'd prefer a denser bite, gently press down on each cookie with a piece of parchment paper. I like to store them in the fridge to help them firm up.

7 comments:

Steph@PlainChicken.com said...

These sound absolutely delicious!

Marilyn said...

Dried figs are my fav snack right now too. And I used to love oatmeal creme pies, so I am very excited about these. They have me thinking about the scene in Honey I Shrunk the Kids, when they ate the giant oatmeal creme pie. :)

erin elizabeth king said...

summer, i'm making these on monday (after my sugar-free/no-sweetener week ends!), AND i think i'm going to use the urban poser's icing that i used on amos' b-day cake to make "oatmeal creme pies"! i can't tell you how excited i am : )

Shannalee said...

Just made these - so easy to throw together and such a sweet treat out of the oven. Thanks!

nataliep. said...

mmmmhhhmmm....can't wait to make these!

Kelly said...

made 'em today...yum!

Dina said...

they sound like delicious, healthy cookies!

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about this blog

Hello, I'm Summer. A people-loving introvert whose hope and life is in Jesus. His promises are my passion and my ministry is homelife. This blog is a place for me to write about everyday things. Especially food. My favorite thing to do is sit around a table, lingering over a long meal with good conversation. I live with my husband and our 2 littles. We like blizzards, thrifting, grammar, guacamole, cheerful hearts, nice manners, good movies, and making simple, real, nutrient-dense food.

"If Christ be anything, He must be everything."
-C.H. Spurgeon

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