Oatmeal Raisin Cookies

12 06 2011

Pseudograins? Pseudograins. These are seeds that are lurking in our cupboards as grains, wildrice and buckwheat are two kinds of pseudograins, are rick in tryptophan, which is a critical component of serotonin production, which enhances mood and mental clarity.

You know how sometimes you lose your focus in the afternoon and you crave sweets to get you through, but you tell yourself “no, sweets will only lead to a sugar crash and less energy”? These are the cookies for such a time: they’re sweetened without refined sugars AND they use buckwheat. You’ll eat these and gain and feel so good and focused that I could make a late night add for these cookies.

Okay, they aren’t that magical, but they’re pretty good.

Don’t feel bad if you don’t have or can’t find buckwheat flour, you can use any kind of flour you like: oat flour, wheat flour, or spelt flour are favourites of mine.

I like this recipe because the oatmeal part can stay the same and you can change and add whatever extras you like, but I wouldn’t add more that 2 ½ cups of extras. So, feel free to change raisins and pecans for chocolate chips, almonds, walnuts, peanuts, dried cranberries or other dried fruit, sunflower seeds, pumpkin seeds, anything else that you crave in your cookies.

FYI: Sesame, sunflower and pumpkin seeds are other tryptophan-rich whole foods.

Oatmeal Raisin Cookies

1 cup buckwheat flour

1 cup rolled oats

dash salt

1 tsp baking powder

½ tsp cinnamon

½ cup + 1 Tbsp applesauce

½ cup maple syrup

1 tsp vanilla

1 cup pecans

1 cup raisins

Preheat over to 375 and prepare two baking sheets by lining them with parchment paper. I love parchment paper, it makes cleaning up such a snap, but since these cookies are fat free, the parchment paper is an absolute must.

In a mixing bowl, combine flour, oats, salt, baking powder, and cinnamon. Stir to combine the ingredients and set aside.

In a separate bowl, combine applesauce, maple syrup, and vanilla. Give this mixture a quick stir and then combine it with your dry ingredients until completely mixed. Finish by adding your extras: pecans and raisins – or whatever extras you have decided to add.

Scoop cookie dough onto baking sheets. I use my measuring spoons, scooping out level tablespoons of dough, because I like my cookies to be the same size and I like them small. You could also use an ice cream scoop or just scoop out the dough and love your haphazardly shaped cookies. However you decide to scoop your cookies, bear in mind that these treats won’t spread out in the over. How they look going in, is how they’ll look coming out. If you want disk shaped cookies, you’ll need to squish them down before baking.

Once you’ve got your dough balls on the sheets, bake them for 15 minutes. Note: If you don’t have a convection oven, you’ll want to bake your trays of cookies separately.

I generally recommend waiting until the cookies have cooled before devouring them, but in this case it’s only necessary to wait until you don’t burn your mouth.

Bakes 33 cookies small cookies.




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