Saturday, December 1, 2012

'Tis the season!... for cookies. ;)

Hey, y'all!!

Well, guess what day it is?? December 1st!!! *crowd cheers dramatically*

This called for celebration, so I decided to make some cookies. From scratch. Completely my own, and gluten free. :) And super duper tasty - so much so, that they seem sinful!


The reason for the darkened screen is because I was too lazy to take a good picture it was terribly dark outside, so don't blame me for the sucky picture. 

Perhaps if I give you a fanciful, wordy explanation of what's inside the cookie, you will get a better idea of how mouthwateringly delicious it is! 
So, here it goes:

Imagine a hearty oatmeal cookie, still slightly warm from the oven, with a buttery yet sweet flavor - but not terribly sweet. From the first bite, you can detect the rich notes of ginger and allspice, and perhaps a kiss of molasses (actually, it's maple syrup). As you swallow the scrumptious confection, the spices warm your throat as they enter their gentle path to your very happy digestive system... ahh, the perfect thing for a cold, late autumn day!

Drooling yet? 

I know I am, even though I already sampled about ten cookies a few. 

By the way, these are best when completely cooled off - just the right amount of crispness, with an amazing chewy center. 

Ok, I get it, you're dying. Onward to the recipe!

Cookies before baking! Mmmmm...
Soft n Spicy Oatmeal Persimmon Cookies

Makes 15-20 cookies, depending on size

* 1 1/2 cup almond flour
* 1 cup old fashioned rolled oats
* 1/4 cup + 2 tsp. coconut palm sugar
* 1/2 tsp. sea salt
* Pulp of one soft persimmon
* 1/4 cup maple syrup
* approx. 1/8 cup olive oil
* 1 tsp. vanilla
* 1 1/2 tsp. ground ginger
* 1/2 tsp. allspice

1) Preheat oven to 350 F. Grease a regular-sized cookie sheet and set aside. 
2) In a medium to large bowl, combine almond flour, oats, palm sugar, sea salt, and spices. 
3) Add the wet ingredients - persimmon, syrup, olive oil, vanilla - to the same bowl, and then mix until thoroughly combined. 
4) The batter should be thick and moldable. Roll the batter into balls (about the size of a golf ball) and place on the cookie sheet.
5) With a fork or with your fingers, lightly press down on each ball until it looks more like a regular cookie. Don't press down too much, or else the cookie won't be as chewy and moist. 
6.) Before popping the cookies in the oven, garnish each with a sprinkling of ginger and a smattering of coconut palm sugar. 
7) Bake in the oven for 21-24 minutes or until golden brown (I baked mine for 24 minutes, and they came out burnt looking, but tasted amazing!).
8) Ooh la la!! Enjoy with hot chocolate, a glass of milk... or whatever else you desire. :)

I hope you all enjoy this cookie recipe as much as I did. 

Peace, love, and cookies. 

Much love,

~ Natalyn