Oatmeal Gobbets

8 months ago - #cookies#dessert

My trainer has developed an addiction to a product called Alyssa's Healthy Oatmeal Bites. I don't know how many of these he goes through per day, but I suspect it's a lot. He originally found them at GNC, but they have since stopped carrying them. He tried ordering them directly from Alyssa's website, but they were back-ordered for quite some time. He has spent a few too many times calling GNCs in the area trying to find anyone with some of Alyssa's cookies in stock. The inevitable finally happened: he was stuck with several days without any of Alyssa's Healthy Oatmeal Bites.

I had been telling him that he should learn how to make them because they couldn't be that hard to make and you could certainly save some money. When he hit his cookie-less crisis, I googled low-sugar cookie recipes and found something that had to be similar to Alyssa's. The first batch was good (he ate all 20 within three hours), the second batch was better (and I portioned out the batch so he didn't get them all at once), and the third batch was the best yet. It takes me about 30 minutes to make a batch of 20 now. It's certainly not labor intensive.

I got the original recipe from the Food Babe. People that make health food tend to make some basic flavoring mistakes, if you ask me. Like adding too much cinnamon or putting cranberries in everything. I took out most of the flavoring from the original recipe and started making variations.

I'm waiting to get some chicory root fiber and I'll try the recipe again without any sugar at all. I'll let you know how it goes.

The Basic Recipe

  • ½ cup coconut oil, melted
  • 2 tablespoons coconut palm sugar (or chicory root fiber)
  • 1 large egg + 1 large egg white
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 and ¼ cup almond flour
  • 1 and ¼ cup old fashioned oats
  • flavorings of your choices (see below)

Place the coconut oil, sugar in a bowl and whisk until well combined. Add the egg, egg white, baking soda, and salt and whisk again until smooth. Add the almond flour, oats, and whatever flavorings you like. Stir with a spoon or spatula.

Let everything sit while you preheat the over to 325F.

Spoon out the cookies and roll into little balls. Place on a silpat or parchment paper lined baking pan.

Bake for 15 minutes or until golden brown. Let the cookies cool for 10 minutes on the pan.

Flavorings

This is the fun part. I aim for a ½ cup of nuts and a ½ cup or fruit. But you can adjust as necessary.

Peanut Butter and Cacao Nibs

By far my favorite flavoring.

  • ½ cup salted peanuts roughly chopped
  • ½ cup raw cacao nibs
  • 1 teaspoon vanilla extract

Cherry Almond

  • ½ cup slivered almonds
  • ½ cup dried cherries
  • 1 teaspoon almond extract

Put the cherries and almonds in a food processor and pulse until the almonds are in small pieces.

Apple Pie

  • ½ cup walnuts
  • ¼ cup dried apples
  • ¼ cup raisins
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon allspice
  • pinch of nutmeg

Put all the ingredients in a food processor and pulse until the walnuts are in small pieces.

Hawaii Sunshine

  • ½ cup macadamia nuts
  • ¼ cup dried banana chips
  • ¼ cup dried pineapple
  • 1 teaspoon vanilla

Place the nuts, banana chips and dried pineapple in a food processor and pulse until the nuts are in small pieces.

Baklava

  • ½ cup pistachios
  • ¼ cup chopped dates
  • ¼ cup dried apricots
  • 1 teaspoon cinnamon
  • ¼ teaspoon cardamom
  • pinch of clove

Put all the ingredients in a food processor and pulse until the pistachios are in small pieces.


If you find a set of flavorings that you like, please let me know.

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Here it is! The truly great chocolate chip cookie recipe. Rumored to me to originally have been the template for the cookies sold by one of those fancy New York Department stores. I can't divulge my source (mainly because I don't remember it), but here it is, pared down to workable size for you to enjoy!
Perhaps the year's most popular dessert: the chocolate soufflé cake with a rich molten center. Cinnamon, espresso and vanilla give the cakes a Mexican accent.