Cinnamon Oatmeal Cookies

IMG_0044For someone owning a foodblog, I am pretty damn bad at baking cookies. Some people don’t get math, I don’t get the science of baking cookies. I’ll make them too thin, too thick, too crispy or too chewy. Every time I attempt to bake cookies, I end up with a kitchen that looks like it’s under construction and the sharp sound of the fire alarm penetrating my ear.  I. Just. Can’t. Do. It. 

But let’s talk about today. Today was an historic day. I made some really, really decent cookies for the first time in human history. They were kind of really awesome. And I kind of ate them all already (which, to be fair, doesn’t say much. I’ll eat anything within an heartbeat.) 


Small, minor detail: the actual baking of these cookies didn’t go super smoothly. I placed the first batch on an open roaster without cookie sheets. I honestly do not know why, but it seemed like a good idea at the time. The dough of the cookies, naturally, started to melt through the roaster and made a gigantic mess in the oven. As I said before: I really cannot bake cookies. So I ate all the bits and pieces of broken cookies that were spreaded across the oven (I’m not even ashamed to admit it) and tried it all a second time. WITH cookie sheets.

The rest is history. 


These cookies are relatively healthy and easily made vegan. Plus, even fools like me can make them. Sounds good, huh? Enjoy!

Ingredients (8 cookies)
1 cup coconut oil
3/4 to 1 cup coconut sugar (depending on the amount of sweetness desired)
1 cup oat flour
1 cup whole grain spelt flour
1 egg
1/2 cup oats
2 tablespoons baking powder
1 tablespoon cinnamon
Pinch of salt and nutmeg 
Chopped walnuts, hazelnuts and raisins to taste

Recipe (10 minutes + 10 minutes baking time)

1. Preheat your oven to 175 degrees Celsius (350 Fahrenheit)
2. Mix the coconut oil and sugar together. When combined, add the egg.
3. Add all the other ingredients and fold or knead until the mixture becomes a firm dough. 
4. Form 8 little balls with your hands. They should be roughly the same size. Place on a cookie sheet (!) and bake in the oven for about ten minutes.
5. Give the cookies about twenty minutes to rest. Serve with homemade almond milk or hot chocolate.