Baking tends to get much attention in the weeks leading up to winter break but is often overlooked in January. This may be because the holidays are considered a time for celebration and indulgence, and the arrival of a New Year prompts a focus on healthy eating. Baked treats are part of a balanced picture that constitutes a healthy diet. It’s easy to make baked goods with quality, wholesome ingredients.
These cookies are the best of both worlds: sweet, chewy, and dotted with dark chocolate, but also made with once-sprouted spelled flour and sprouted quick oats. They are not just delicious, but also full of fiber and whole grain goodness, making them a guilt-free indulgence.
These cookies are not just a treat, but a culinary chameleon that can adapt to any part of your day. With bananas and flax powder replacing eggs, they’re not only dairy-free and vegan but also kid-friendly and easy to prepare with everyday ingredients. Their simplicity makes them a perfect choice for any meal, whether as an afternoon pick-me-up or a satisfying dessert.
One of my favorite baking ingredients to use and support is One Degree Organics; I love the brand’s commitment to supporting local farmers and sustainable agriculture, and its breads and cereals have been a favorite in my family for years. Sprouting quick oats thickens these cookies perfectly, and of course, anything left in the bag can be used for a healthy breakfast. If you have one, you can use oatmeal instead, though the texture of quick oatmeal is better for a chewy, soft cookie.
I was lucky to use Spelt flour as a baking ingredient. I need to use light spelling to get the soft crumb and lightness I look for in muffins, cookies, etc. The once-spelled flour worked just as well as regular-spelled flour, which was a happy discovery for me. I can’t wait to try it out in cakes and quick breads. I’ll taste it in cookie form – perhaps soaked in a cup of soy milk.
Yes, my friend! Later this week, I’ll return with a new non-cookbook recipe: a simple, hearty vegetarian pasta dinner.
