Oh yeah, AND raisins!
These are so ridiculously awesome. The cacao nibs give them a dark chocolate flavor you can smell from the oven all while being gluten-free and low sugar! A quick word on cacao nibs/cacao bean: coming from the Theobroma cacao tree, sometimes wrongly labeled cocoa nibs/cocoa bean, which from my understanding refers only to the extracted butter or powdered stuff. The mayan word is: kakaw, they might be on to something, I mean, they’ve only been using the stuff for ever. Just sayin’
Gosh, you have no idea, but just writing about those cookies makes my mouth water, and of course they are already gone… (I see some more baking coming up in this girl’s future) They are chewy and fragrant and yes, the texture is somewhat different than regular oatmeal cookies, after all there are mostly oats in there (and they are made without gluten flour).
Dark cacao nibs (essentially pieces of cacao bean)
If you are cultivating your sweet tooth, please feel free to use more ‘sweet stuff’. The cookies here are getting some of their sweetness from the raisins, but they would be a perfect treat for my Dad, who doesn’t really like sweets. I am a big believer in flavor over just plain sweet, or salty for that matter; and these cookies fit the bill perfectly.
- 2 cups rolled oats
- 1/2 cup millet flour*
- 1/4 cup golden raisins
- 1/2 cup cacao nibs
- 1/4 cup flax meal
- 2 tbsp chia seeds
- 3/4 cup water
- 1/4 cup almond or other nut butter
- 1/4 cup agave nectar, maple syrup or honey**
* I used millet because of its sweet, nutty flavor, but you could most likely use other gluten-free flours
**if using honey, the cookies are no longer vegan
- Preheat oven to 350ºF
- In a large bowl, combine first four ingredients (oats through cacao nibs)
- In a separate bowl, mix flax meal and chia seeds with the water, set aside and let rest for 10 minutes.Then stir in the agave nectar and almond butter
- Stir the flax mix into the bowl with the oats, add up to another 1/4 cup of water if dough looks too dry.
- Drop cookies by the rounded tablespoon onto a prepared baking sheet, and bake until golden brown on the bottom and just starting to turn golden on top, about 8 to 11 minutes.
Makes about 30
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