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O'Mighty Dandy Dark Chocolate & Oatmeal Cookies
By Ruben Teran
1 tablespoon ground flaxseed
6 pitted dates
3 tablespoons water
1/4 cup walnuts
2/3 cup rolled oats (divided)
1 tablespoon canola oil
1/4 cup cane sugar (unbleached)
1 pinch sea salt
1 tablespoon vanilla
2 tablespoons shredded coconut (unsweetened)
1/2 cup spelt flour
1 teaspoon baking soda
1/3 cup dark chocolate chips
Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper. Submerge dates in hot water (not quite boiling) for 10 minutes, so they can soften a bit. Stir together the ground flaxseed and water, and set aside. Put the soaked dates and the walnuts in the bowl of a food processor, and pulse until the mixture resembles coarse sand. Add in the flax mixture, 1/3 cup of the oats, the canola oil, cane sugar, salt and vanilla. Pulse again for about 15-20 seconds, to chop and mix everything well. Transfer the mixture to a mixing bowl, and stir in the coconut, flour, baking soda, and the remaining 1/3 cup of oats. When everything is well combined, stir in the chocolate chips. Drop by rounded teaspoonfuls onto parchment-lined baking sheet. Flatten the cookies just slightly with the back of a spoon (or your hands), because they won't spread much during baking. Bake for 8-10 minutes, or until they start to turn golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.