It has been a while since I have written. A lot has happened! We moved out of Brooklyn and bought a house upstate. The last few weeks have been a whirlwind. We have been busy packing, saying goodbye to friends, and finally – moving! We are loving our new house and I’m excited to share pictures on bedstuyfoodie!
I decided to still keep the name Bedstuyfoodie because, even though I don’t live in Bed Stuy anymore, it embodies the general tone for my blog. Bed Stuy is diverse, foodie oriented, and timeless. I also spent the last 3 years blogging there, and so is the origin of my blog.
Enough about the move, let’s get to the food! I’ve been making these wonderful oatmeal cookies for the last few months from my favorite vegan blog, Oh She Glows. I have tweaked them to make them my own style over the last few months and I love the way they turn out!
First of all, they are incredibly filling and hearty. The last few weeks before the move (while my kitchen was mostly packed) Rich and I ate them for breakfast with some fruit. The toasted walnuts, coconut, and oats really make these cookies great. While these ingredients are toasting, a aroma that makes me think of Christmas cookies fills the house.
Walnuts are such a healthy food: namely they have healthy omega-3’s, potassium, calcium and magnesium. Researchers say that walnuts are good for our heart, brain, and circulatory system. I recently read (and loved) Elizabeth Gilberth’s new book, The Signature of All Things. In it is the hypothesis that foods that look like certain parts of our body are good for that part of our body. For example, kidney beans being good for our kidneys. I don’t know if I buy it, but I did notice that an open walnut looks a lot like a brain! Check out this article on why walnuts are the ultimate brain food!
The plump raisins add a natural sweetness to each cookie. The dark chocolate adds a little richness. The cloves, nutmeg, and cinnamon give these cookies that timeless oatmeal cookie flavor.
- 1 3/4 cup oats (divided)
- 1 3/4 cup walnuts
- 1/3 cup coconut
- 3/4 cup whole wheat pasty flour
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 cup maple syrup
- 1/2 cup almond milk
- 3.5 tablespoons coconut oil
- 1 cup raisins
- 1/4 cup dark chocolate (either chips or chopped baking squares)
- Preheat the oven to 350 degrees Fahrenheit
- Place 1 cup of the oats on one cookies sheet, and the walnuts and coconut on another cookie sheet. Place them in the oven and toast them by baking at 350 degrees for about 15 minutes.
- While you are toasting these, in a medium bowl combine the flour, brown sugar, baking powder, cinnamon, nutmeg, and cloves together and mix well.
- When the toasted ingredients are finished, let them cool for about 5 minutes (I put mine in the fridge on the cookie sheets). Then place all of the toasted ingredients into the food processor. Process until they are all finely chopped.
- Next, add the ingredients from your medium bowl to the food processor, blend until well combined (no more than 1 minute).
- Add the maple syrup, almond milk, and melted coconut oil to the food processor and once again blend until well combined.
- Dump the mixture from the food processor into a large bowl and stir in the raisins, the remaining 3/4 cup of oats, and chocolate.
- Line a cookie sheet with parchment paper and bake at 350 degrees Fahrenheit for 10-12 minutes.
- Let cook for about 5 minutes and enjoy warm or cool!