So. How do you explain this situation: you are standing outside at 6:55am wearing an oversized NYU hoodie and periwinkle blue leggings, accented by mismatched socks peeping through 6-year-old Birkenstocks, with a plate full of breakfast cookies before you, and your giant camera, simultaneously eating the cookies while taking pictures of them, when suddenly the lawn service guy who is roughly your age comes around with a weed whacker and scares the daylights out of you???
Answer: you don’t. You do not even try to explain the situation. You and your camera, dangling from your neck, run back inside and feel super awkward. Then you realize 2 minutes later you don’t care and go back outside and continue taking photos in peace, totally ignoring the weed whacking going on within your 4 foot radius. You finish the cookies and you head back inside, settling upon the fact that there is no quality explanation of this behavior, and that life is going to go on as usual because you have delicious breakfast cookies to eat.
COOKIES FIX EVERYTHING! And these babies are simply scrumptious. It’s no secret that I’m crazy about oatmeal (in fact, my first EVER food-related article was written about a restaurant called OatMeals in NYC) and it’s also no secret that I love cookies. Lastly, it’s kind of fun for me to make baked goods that are normally not-so-nutrious good for you. Like these. Packed with whole grains and fiber, the cookies are great on their own or enhanced with a yogurt-based ganache (easily made vegan or not)- which is honestly as creamy and thick and rich and delicious tasting as any frosting you come across without being so nasty. The cocoa powder adds thickness and chocolatelyness because that’s what cocoa powder does. #foodsciencelessonoftheday
Overall, these babies make for a satisfying breakfast, snack, or even dessert. They are nice and chewy. And also hearty with chunks of nuts. And sweet, but not too sweet. All things, I personally, look for when I’m in the mood for a specifically healthy-but-sweet-tasting-chewy craving. But most importantly, Millie approves. She even got a lil fiesty begging for these. Look at that sass. She just loves food. So do I. Sometimes, I swear we’re actually related. #family
Prep Time: 20 minutes
Bake Time: 10-12 minutes
- 2 cups rolled oats
- 1 cup dates
- 1 ripe banana
- 1/2 cup almonds
- 1/4 cup dried cherries
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- dash of salt
- 1 cup Soy or Greek yogurt
- 3-4 tablespoons unsweetened cocoa powder
- 1 tablespoon sugar or agave (optional)
1. Preheat oven to 350 degrees. Meanwhile, place dates in a bowl of water and allow to soften for about 10 minutes.
2. Take one cup rolled oats and whirl in a food processor until a fine powder forms. This is your oat flour. Empty it from the food processor and set aside in a large mixing bowl. Add remaining 1 cup rolled oats.
3. Place softened dates into the food processor along with the mashed, ripe banana and 1/4 cup of the almonds into the food processor. Blend until a play-dough like paste forms. Remove from the food processor and add to the large mixing bowl with oat mixtures.
4. Add cinnamon, nutmeg, and salt to the large mixing bowl. Mix all until well combined.
5. Chop remaining 1/4 cup almonds and 1/4 cup dried cherries and add to the bowl. Mix again.
6. Scoop golf-ball sized balls of cookie dough from the bowl onto a nonstick baking sheet. Press the cookies down slightly with your palm to flatten a bit, and bake for about 10-12 minutes, until the oats begin to brown.
7. Remove cookies from baking sheets and allow to cool completely. While the cookies are cooling, assemble the ganache: mix yogurt, cocoa powder, and sugar to taste in a small bowl. You can play with the amounts of chocolate and sugar you use in the ganache. The more cocoa powder you add, the thicker it will be. You can also make the ganache as sweet as you desire by adding more cocoa powder.
8. Using a knife, spread 3 tablespoons of the ganache on each cookie. Eat cookie. Or assemble two cookies with some ganache into a nice little healthy cookie sandwich. Or you can dip the cookies straight into a bowl of ganache, basically using the cookie as a vessel for the ganache (it’s really thick and tasty!). The possibilities are endless and delicious! Enjoy.