Today my really good friend Kaitlyn is sharing a delicious cookie recipe that is not only really good, but really good for you. I'm so excited for her to guest post on Always Rooney today! I'll let her take it from here. -Courtney
As a poor college student, one of my favorite things to do is make something delicious and healthy out of limited supplies. Making something is usually pretty easy but something healthy can sometimes be a challenge. I have found throughout the busyness and stresses of life that my body runs better without a ton of grains or excessive sugar…but with the Fall season here, I am finding all the sugary doughy temptations harder and harder to resist. Somehow though, when I want something bad enough, I always find a way to make it happen. In this case, I made it happen without taking a nose dive into the pumpkin pie in the middle of the night. A little kitchen concocting and I came up with these super simple "oatmeal" raisin cookies. They are grain free, sugar free, 100% natural, and awesome for breakfast or a filling snack. These are the cookies you'll never have to feel bad about devouring.
Here is what you'll need: A food processor, 1 cup pitted dates, 1/2 cup almonds (roasted or raw), 3/4 cup cashews (roasted or raw), 3/4 cups unsweetened shredded coconut, 3/4 cup raisins, 1 egg, 1 tsp vanilla extract, 1/2 tsp cinnamon, 1/4 tsp allspice
Preheat the oven to 350 F. In a food processor or heavy duty blender, blend the cashews and almonds until they start to stick together (About 2 min). Remove the nut mixture and place it in a separate bowl. Now blend the dates until they form a sort of lumpy paste. You may have to add a tsp of water to get them to the right consistency. Once they're nice and sticky and pasty, return the nuts to the food processor, along with the coconut. Blend until everything is well combined. (it won't be smooth like normal cookie dough so don't fret over the lumps!) Scrape everything into a separate bowl and add the remaining ingredients. Mix it all up. On a baking sheet, spoon out your ideal sized cookies. You'll want to shape them exactly as you want them to turn out because these cookies don't rise or change shape. Bake at 350 for 15-17 min. or until the tops are nice and browned. Allow about 5 minutes of cooling time before you dive in. Enjoy with tea or coffee or a big glass of almond milk.
Happy fall y'all