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CH Cookies

Baking and strictly following a recipe isn't my forte - respect to those who have mastered baking science! This WPF recipe has many variations but here is the main basis for no-oil, no-sugar, nutrient-dense cookies that kinda taste like the love-child of an oatmeal cookie and a chewy granola bar. Their shelf-life is up to three weeks if stored in an airtight container in the fridge. Bonus: the dough and baked cookies freeze well and can be warmed up. CH Cookies were inspired by various recipes via How Not to Die Cookbook (2017) and How Not to Diet Cookbook (2019).

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left: pulsed oats / right: coarse oat flour

Ingredients

 

  • 2 1/2 cups oats, rolled (aka old fashioned oats - NOT instant)

  • 1 cup oat flour (DIY tip: grind in food processor until it's close to oat flour... consistency is slightly "coarse-ish")

  • 1 large apple, ripe, large chop (not Granny Smith)

  • 1 large pear, ripe, large chop

  • 1 large navel orange, zested then juiced

  • 10 dates, small chopped

  • 1/4 cup goji berries (dried)

  • 3 tablespoons flax meal soaked in 1 cup hot water (10 mins)

  • 3/4 cup walnuts, raw, chopped

  • 1/2 cup plant milk, unflavored and unsweetened*

  • 2 tablespoons nut butter (I use Smucker's Natural peanut butter)

  • 1 tablespoon vanilla extract

  • 1 tablespoon Chinese five spice

  • 1 tablespoon cinnamon

  • 1 tablespoon ginger powder

  • 1 teaspoon baking powder

  • pinch of iodized salt (1/8 teaspoon)

 

ADD-INS

 

  • 1/2 cup dried fruit, whole or diced (apricots, raisins, craisins, sultanas, dried pears, figs, and/or cherries)

  • 1/2 cup dark chocolate chips (I use Trader Joe's 72% dairy-free)

 

VARIATIONS

Increase pulsed oats by 1/2 cup... then add one of the following:
 

  • 1/2 cup pumpkin purée, tinned

  • 1/2 cup sweet potato, peeled and boiled 

  • 1/2 cup butternut squash, peeled and boiled
     

Spice variations:
 

  • pumpkin pie spice, allspice, or baharat for Chinese five spice

  • cayenne pepper or chili spice add a Latin flavor

  • fresh ginger (1 tablespoon, minced) for ginger powder

MACROS + Per Cookie (19 total)   (WITH two add-ins: 1/2 cup raisins and 1/2 cup dairy-free dark chocolate chips   /   WITHOUT recipe add-ins or substitutions):

 

  • calories: 141  /  115

  • total fat: 6.3 g  /  5.2 g

  • saturated fat: 1.3 g  /  0.7 g

  • cholesterol: 0 mg  /  0 mg

  • sodium: 25 mg  /  25 mg

  • total carbs: 19.7 g  /  15.2 g

  • dietary fiber: 3.4 g  /  2.9 g

  • total sugars: 9.6 g  /  6.2 g

  • protein: 3.9 g  /  3.6 g

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cookie dough ready for fridge to cool

Directions

PREP:

 

  1. In separate bowls, soak goji berries and dates in boiling hot water for 10 minutes (see ingredients for flax meal and water).

  2. Gently scrub the orange with a veggie brush under cold water. 

  3. Dry orange, then zest all of it, and then juice the entire orange.

  4. Smash the raw walnuts into small chunks. 

  5. Pulse the oats until they're roughly ground (about 25-30 times)

 

DRY STUFF:

Combine pulsed oats, oat flour, Chinese five spice, cinnamon, ginger powder, salt, and baking powder in a large mixing bowl. Set aside.

WET STUFF:

In a food processor, combine dates, apple, pear, plant milk, orange zest, orange juice, nut butter, and "flax eggs" until it's blended very well. This takes about 1-2 minutes, depending on the food processor's power. 

THEN:

 

  1. Add the wet ingredients to the dry ingredients and combine well. 

  2. Add walnuts, goji berries, and any add-ins like dried fruit and/or chocolate chips. Mix well. 

  3. Evenly spread and press the dough up and around the edges of the large bowl. Use as much of the edges as possible.

  4. Cool in fridge for one hour. This lets the oats soften a bit and creates an easier consistency to batch out.
     

BAKE:

 

  • Preheat oven to 350 F about 15 minutes before baking. 

  • With a 1/4 cup measuring tool (plastic works best), scoop chilled batter and FIRMLY press it down into the measuring cup with the palm of your hand. Make sure all air holes are filled in. 

  • Using a small metal spoon, nudge the batter out of the measuring cup and place on baking sheet. Use parchment paper or silicone mat.

  • If the measuring cup gets too sticky, rinse with warm water and pat dry between scooping.

  • Gently press the cookies with a fork and fingers at the same time (don't lift cookie off baking sheet). Flatten and form them so cookies are just smaller than 1 inch high and just smaller than 3 inches in diameter (2.5 cm / 7.5 cm).

  • Bake for 30 minutes (set timer). Take out of the oven, and flip cookies over with spatula. Bake for another 15 minutes. 

  • Transfer cookies to a cooling rack or large plate. Let cool. 

  • Store in air-tight container in fridge. Can freeze and re-heat, too.

* CH doesn't use almond milk and almond butter in recipes due to their high-carbon footprint. One reason is that pollinating bees need to be transported from other regions far away. Raw almonds are still eaten in very small amounts due to their high-fiber and nutrient density.

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METRIC 

1 cup = 140 grams

1/2 cup = 70 grams
1/3 cup = 47 grams

1/4 cup = 35 grams

1 tablespoon = 15 ml
1 teaspoon = 5 ml
1/8 teaspoon = .6 ml
350 degrees F = 176 C

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