All this week I have been pulling out trays after trays of gorgeous rich cookies that have been distributed all over town. Sadly apart from tasting them, my husband hasn’t really had his share of the goodies. Ours is an insulin-dependent household and this cookie recipe has been created specially for him.
At first when I mixed the dough, I wasn’t too sure if I got the combination right. It seemed too grainy for a cookie. That’s when i put the hand mixer away and dug my hands in it. The warmth from them helped mix the oats and flour with the egg and butter, the chocolate started to melt and then as the dough came together, the flavours started to fill into the kitchen. I’ve used freshly ground cinnamon in this with a dash of vanilla, but feel free to experiment with your spices, it is after all the festive season!
Makes: 40 cookies
Total time: 45 minutes
Prep time: 20 minutes
Baking time: 15 minutes
Skill Levels: Basic
Equipment needed: Hand held blender, Oven
- 100 grams butter
- 2/3 cup palm sugar (this for some reason works with my diabetic husband, it
- doesn’t get his blood sugar levels to rise. If it doesn’t work for you use a sugar substitute. If you aren’t cooking for a diabetic use fine brown sugar)
- 1 egg
- 1/2 teaspoon vanilla extract
- 3/4 cup all-purpose flour (I’ve used self rising flour and done away with the baking soda)
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- Pinch of sea salt, to taste and for garnish (yes, even if you’re using salted butter)
- 1 and a 1/2 cups oats (I’ve used processed oats, but you could use rolled oats)
- 1/3 cup sugar-free chocolate base (the chocolate chips available in the market contain sugar, so unless you make your own chocolate chips, avoid using it for a diabetic)
- 1/3 cup roasted almonds, broken up into small chunks
- 1/3 cup dried cranberries, chopped
1.Preheat the oven to 180 degree centigrade
2. Line a couple of baking trays with baking paper
3. Use an electric mixer to beat the butter, when it’s lightened in colour add the palm sugar or sweetener your using. Combine till well mixed and glossy.
4. Add the egg (bring it to room temperature before you add it) and vanilla essence. Beat till smooth.
5. Now put the mixer away. Add the flour, cinnamon and oats and mix with your hands until well mixed.
6. Add in the almonds, chocolate and cranberries and mix again.
7. Use a tablespoon measure and make small flat discs out the cookie mix and place it on the lined baking tray.
8. Bake the cookies for about 12 minutes, until the edges are golden and the centre’s still soft.
9. Let it cool on the tray and then pack it into an airtight container.
These cookies taste superb on their own, almost like a granola and can be eaten as energy bars too. But you could also serve it in a bowl with fresh strawberries, vanilla ice cream and broken cookies on top.