Never in my life, until just over a year ago, had I known so many people with food allergies. Now I have adopted an entire family full 🙂 (and I love them all) and have several friends with them as well. There are allergies to spices, some to raw fruits and veggies, to gluten, to tree nuts, to peanuts, to dairy, and the list goes on. Then there are the folks who make life choices to exclude certain foods — people who eat paleo, vegetarian, vegan, dairy-free, etc. All of this adds up to challenge the “foodie” at each party. You want to bring a dish that looks good, tastes great, and that everyone will be able to partake in. It can be a little crazy, but I’m up for the challenge.
This particular recipe is an adaptation of the Rocky cookie which tastes a bit more tropical and uses no peanut butter. It’s for Sheila and Michael as she loves her healthy foods and he doesn’t breathe so well when peanut products are near him. 😉
Ingredients:
- 2 cups old fashioned oats
- 1 cup steel cut oats
- 1 1/2 cups whole wheat flour (or oat flour)
- 3/4 teaspoon baking soda
- 3/4 teaspoon cinnamon
- dash of nutmeg
- sprinkle of sea salt
- handful of bittersweet chocolate chunks
- handful of raisins
- handful of chopped dates
- handful of cashews
- handful of shredded coconut
- handful of dried pineapple
- handful of wheat germ
- handful of flax seed meal
- handful of sunflower seeds
- 1 egg
- 1/2 cup real maple syrup
- 1/4 cup molasses
- 3/4 cup plain, unsweetened applesauce
- 1/3 cup coconut oil
- 1 teaspoon vanilla
- a well-ripened banana
- 1 large scoop of Tahini
Directions
- Preheat the oven to 375
- Add the wet ingredients to the dry and mix
- Scoop the batter by the tablespoon onto a large baking sheet lined with parchment paper (cookies will not spread)
- Bake for 15-25 minutes (depending on your oven). You want a finished cookie that is golden brown around the edges and a bit on top