Soft and chewy inside, crispy outside a healthy oatmeal cookies are made with oats, coconut sugar, pecans, dried black currants, and much more! They’re super nutritious and make a great snack.
Cookies, cookies, if I have to calculate how many days my boys, especially the oldest, lived without cookies, it would probably be less days than I have fingers.They are cookie eaters. Cookies are always in season in my house. Only homemade cookies are allowed! How do I do this? Keep reading...
By the way, cookies make wonderful gifts and we just recently sent them to our aunt. She loved them.
WHY THESE OAT COOKIES WITH PECANS AND DRIED BLACK CURRANTS ARE HEALTHIER ?
Compared to chocolate chips, peanut butter and sugar cookies, oatmeal cookies are marginally more nutritious. Oatmeal cookies contain more protein, and fiber. My recipe is great because every ingredient is not harmful and contains more nutrients.
Pecans - benefits the flavor of the cookies and improves the nutrition. It is a great choice because it adds fiber, protein and heart-healthy fats along with micro-nutrients such as manganese, copper and thiamine.
My youngest son Johnny loves to help me in the kitchen, and one of his favorite thing to do is to crack a nuts!
Check out this cute video how he does it:
Coconut sugar - unlike white sugar, it is a better choice, because it does contain some trace elements. These include some iron, zinc, calcium, potassium, some short-chain fatty acids, polyphenols and other antioxidants, also a fiber, called inulin (fantastic prebiotic to keep your gut microbiome happy).
Black currants - some research shows that currants have more antioxidants than most raisins. Such as anthocyanins and phenolic acids.
Einkorn flour - it is a healthier choice because it is an ancient wheat that offers many essential dietary and trace minerals.
42% more zinc
80% more manganese
25% more magnesium, a mineral that most agree Americans are widely deficient in
22% more iron
20% more fiber
Einkorn even has nearly twice the antioxidant (cancer-fighting) activity as durum wheat (30% more than modern bread wheat)!
Einkorn is making a difference for gluten sensitive people and paving its own way nutritionally, since it has low protein (gluten) content. Einkorn is rich in vitamins and essential nutrients, and has a different type of gluten. All wheat that we consume today is descended from einkorn wheat which has about 14 chromosomes as compared to other wheat which has 28-42. This is important since some studies show that ancient wheat, with its fewer chromosomes, has lower levels of gliadins. Gliadins are proteins that can cause sensitivities in those who struggle with gluten. Gluten is defined as a stretchy protein that is left behind after starch is washed away from a wheat flour dough. When you consume bread, the gluten proteins break down into smaller units called peptides, which are strings of amino acids. Certain proteins in most wheat products have been found to cause harm to those with sensitive guts.
TIPS & TRICKS TO ALWAYS HAVE FRESH COOKIES IN YOUR HOME
Even though there are plenty of tricks for storing already-baked cookies, let’s be honest, nothing competes with the goodness of a just-baked cookie.
Years ago I learned to make extra batches of cookie dough (less washing of dishes) and store the extra dough in the freezer.
Here is what you need to Freeze Cookie Dough:
Cookie Scoop
Parchment paper
Baking sheet
Airtight container or freezer zip top bags.
You can store cookie dough in the freezer for up to 8 weeks.
Did you know you can bake cookies straight from the freezer?
Here are the steps:
Preheat the oven to about 20 degrees lower than the original recipe temperature.
Remove however many balls of dough you need from the freezer and place on a parchment-lined baking pan.
Bake the cookies for 2 to 5 minutes longer than the original recipe instructions, or until the cookies are golden at the edges but still slightly ‘wet’ looking at the very center. Everyone loves slightly chewy inside and crispy outside cookies.
MORE COOKIES RECIPES
CAN I SUB SOME INGREDIENTS FOR THESE OAT COOKIES WITH PECANS AND DRIED BLACK CURRANTS?
Yes, if you don't have dried black currants, use raisins, cranberries or really any dried fruit of your choice. Regular all-purpose flour will work here as well ( I recommend always using unbleached).
If you don't like pecans, use any nuts of your choice. You can easily sub eggs with flaxseed or chia seeds.
Let's do it...
Prep time: 5 minutes
Making time:15 minutes
Baking time: 12-15 minutes
Total time: 35 minutes
Author: Inna of innichkachef.com
Total: 32 cookies
Ingredients
1 cup old fashion rolled oats
2 cups all purpose einkorn flour
1 cup butter, unsalted & grass-fed
1 cup raw cane sugar, organic
1 cup coconut sugar, organic
2 large eggs
1 cup dried black currants
1 cup pecans
1 teaspoon pink salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon vanilla extract
Directions
Preheat the oven to 375 F.
In an electric mixer with a paddle attachment cream together the butter, adding sugars slowly and beating until light and fluffy.
Add eggs, vanilla, beat well after each addition.
In another bowl, sift together flour, soda, salt and baking powder.
Stir in oatmeal, black currants and pecans. Mix all together.
On low speed, slowly add dry ingredients (flour mixture). As soon the flour incorporates, stop. Do not over beat cookie dough. Remove the paddle attachment and scrape everything by hand using a spatula.
Scoop out the dough using a cookie scoop and place each one on a prepared baking sheet (lined with baking paper). Leave plenty of room between the cookies.
Bake in a preheated oven for 12-15 minutes, or until golden at the edges but still slightly ‘wet’ looking at the very center. Remove to cooling racks and cool.
ENJOY at least one cookie immediately! And the rest of them move into a cookie jar.
NOTES ON HOW TO STORE THESE OAT COOKIES?
If you are pre-baking cookies to enjoy later on, let them cool completely before freezing the cookies on cookie sheets. Transfer the frozen cookies to an airtight container or zip-top plastic freezer bag.
To defrost the cookies, place them on a paper towel-lined plate at room temperature.
ENJOY!
I hope you'll make this recipe soon. If you do, please tag me #innichka_chefon Instagram, Facebook, Patreonor Pinterest.
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