Thank you all for your thoughts and prayers. My surgery went very well, and I’m up and about and feeling more normal every day. Your emails and messages of support have meant so much to me and are surely speeding up my recovery.
Resting and recuperating gave me an unexpected opportunity to sample other people’s cooking. For the first week post-surgery, friends brought food daily, and it was a great help and comfort not to have to worry about feeding my family. The meals were all vegan, nutritious, and delicious, and I acquired a couple of new recipes that I’ll be making for myself (and sharing with you) soon.
One of the treats we sampled was my friend Stacy’s oatmeal cookies. Made with both ground and unground oats, Stacy’s cookies were low in sugar but very tasty. I could tell by the texture that they weren’t fat-free (and they contained chocolate chips) but they provided the inspiration for my no-fat version. Instead of oil, I used an apple, and to play off the apple flavor, I added pumpkin pie spice (cinnamon, ginger, nutmeg, and cloves). The cookies turned out moist and dense, not your traditional crisp cookie but one my family loved. I hope yours will love them, too.
(Loki fans: Scroll down past the recipe for a little treat!)
Apple Pie Oatmeal Cookies
These soft cookies are very lightly sweetened. If you prefer them sweeter, try adding a little stevia with the dry ingredients.
- 2 teaspoons chia seeds or ground flax seeds
- 4 tablespoons warm water
- 2 cup regular or quick oats (use certified gluten-free, if necessary)
- 1/4 cup raisins
- 1 1/2 teaspoon pumpkin pie spice (see Notes)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (optional)
- 1 large apple, cored and chopped
- 2 ounces pitted and chopped dates (about 4 medjool dates or 1/4 cup packed chopped dates)
- 1/8 cup water
- 1 teaspoon apple cider vinegar
- Preheat the oven to 375.
- In a small bowl, combine the chia seeds (or ground flaxseed) with the warm water and set aside until thickened.
- In a dry blender or food processor, grind one cup of the oats. Pour it into a mixing bowl and add the unground oats, pumpkin pie spice, baking soda, and salt. Stir in the raisins.
- Place the apple, dates, 1/8 cup water, and apple cider vinegar in the blender. Blend until it’s about the consistency of apple sauce. Pour it into the oat mixture along with the chia “egg” and stir to combine.
- Drop by rounded tablespoons onto a baking sheet lined with a silicon mat or parchment paper. Flatten each cookie slightly with a fork. Bake for about 12 minutes. Cool on a wire rack before serving.
Pumpkin pie spice is a combination of cinnamon, ginger, nutmeg and cloves or allspice, with cinnamon being the main ingredient. You can replace it with 3/4 teaspoon of cinnamon and 1/4 teaspoon each of ginger, nutmeg, and allspice (or a pinch of cloves instead of allspice.
Preparation time: 15 minute(s) | Cooking time: 12 minute(s)
Number of servings (yield): 18
Nutrition (per 1 cookie): 59 calories, 7 calories from fat, <1g total fat, 0mg cholesterol, 100.8mg sodium, 89.5mg potassium, 12.3g carbohydrates, 1.7g fiber, 4.9g sugar, 1.4g protein. If you omit the raisins, each cookie contains 52 calories. Without salt, each cookie contains 36.2mg sodium.
Look who learned to jump on the table! Loki is growing up. He’s lost his fluffy “baby fur” and has grown long and sleek. He no longer needs to climb on a chair or up a pants leg to reach high places. He wants to sniff everything, and while I was taking the photos of these cookies, he jumped on the table so many times that I finally had to put him in “time out” in another room. He’s going to make food photography very challenging.
Over the weekend, Loki got to spend some time in the back yard (under close supervision) and I took a few (hundred) photos of him. If you’d like to see some of them, let me know in the comments and I may have a Loki photo post later this week.