HERO cookies
These cookies are MY HEEERRROOOO as they are delicious, satiating, and don’t leave you feeling like crap pile after eating them. Chock full of nutrients and whole foods, it is a fun & elevated version of a traditional cookie.
Yummy AND healthy…well, as healthy as cookies can be…while still tasting and looking like real, legit cookies. This recipe was originally called porridge cookies from my baba’s (grandmother’s) arsenal of recipes. Whenever I came to visit and she had these on hand, I would swoon for them. I didn’t know what I was tasting at the time, but the cardamom-forward spiced cookie with all these textures and flavours totally hit my burgeoning foodie button. I love complexity and nuance, and these cookies are that, in spades. I also am not a fan of cookies that are heaven in the mouth, but then give me gut rot for hours after eating them (high sugar and fat content). So, this is a cookie that I modified to suit either vegan or non-vegan, that is jam-packed with flavour, easy on the ol’ digestive tract, and is a healthier-amped up version compared to a traditional butter-sugar-chocolate laden cookie. I’m in love.
If you want to go total grown-up behaviour, these are also great paired with a hot tea or coffee or midday snack if you are feeling noshy. If you are having a day and binge eat these during a re-run of your favourite cancelled TV series, it won’t cause collateral damage in the a.m. gut rot zone.
You’re welcome.
Some Cookie Notes:
o I was a little wary of using vegetable shortening vs. butter, but I’ve found the shortening gives a light and fluffy texture to this dense cookie that crisps nicely on the outside. Get a good quality vegan shortening and you are good to go. If you have a Shirley (the name of my Kitchen Aid electric mixer), I’d suggest using it for best results, as the whipping of the fat and sugar in the beginning of the recipe easily achieves that light and fluffy cookie texture.
o I’m also in love with spelt flour. It is an ancient whole grain has this delicate nuttiness and sweetness and is easier on the gut than wheat flour. It still contains gluten, but is easier to digest than traditional or GMO wheat flour. If you prefer to use regular flour, feel free to interchange it in this recipe. I’ve also tried kamut flour (another bad*ss ancient grain) and it yields nice results as well.
o Your food is as good as the ingredients you choose. Purchase the best you can afford—I often buy larger amounts (often bulk is better price) and store in fridge or freezer or in glass jars to preserve the shelf life of items. An example of this is finding organic cranberries or raisins that aren’t coated in sugar and residual pesticides from the grapes; use less, enjoy flavour more.
MY HERO cookies: RECIPE
Vegan options; white flour-free
Regular Styles Vegan Styles
½ c. vegetable shortening ½ cup vegetable shortening or vegan margarine
½ c. brown sugar ½ cup coconut sugar works nicely also
¼ c. cane sugar
¾ c. spelt flour
¾ cup spelt flour
1 ½ c. quick-cooking rolled oats
1 egg, beaten 1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water; let sit for 10 minutes before using)
1 tbsp. water (if needed)
½ tsp baking soda
1/3 c. chopped nuts (walnut or pecan)
¾ c. raisins or cranberries (or substitute half the amount with goji berries)
1 to 1 1/2 tsp cardamom (I use 1 1/2 tsp as I love cardamom)
1 tsp freshly ground nutmeg
1 tsp ground cloves
1 tsp cinnamon
1/3 c. unsweetened shredded coconut
DIRECTIONS:
STEP 1: Preheat oven to 350 F/180 C. Prep cookie pan: cover pan with one sheet of parchment paper.
STEP 2: In medium bowl, sift together flour, spices, and baking soda; stir in oats and coconut and set aside. STEP 3: In mixer using flat paddle, cream shortening and sugars until light and fluffy. On medium speed, add egg/flax egg, water, and vanilla extract.
STEP 4: Gradually add (half cup at a time) sifted dry ingredients until batter is relatively uniform. Add nuts and dried fruit and gently stir in until nuts and fruits are reasonably uniformly distributed throughout batter.
STEP 5: Drop by teaspoonfuls onto baking sheet lined with parchment paper. Bake at 350 F/180 C for 15-17 minutes, until edges are light brown and centres are reasonably firm to touch. (Personally, I like a chewy centre in my cookie, so I take them out when middle is still soft to the touch). Remove from oven and cool for 10 minutes before serving.
Nota Bene: *These cookies also work well frozen to oven. You can roll them into a log, cover with parchment paper and freeze. When ready to use, cut into slices, place on baking sheet and bake. You may need a few more minutes in the bake zone though.
