These "Power Cookies", as my adorable mother-in-law Betty fondly called them, are sweet, chewy, chunky and very hearty. We freeze about half of them every time we make a batch, to be reheated in the microwave, or set out the night before to thaw for a quick healthy breakfast on the go. A food processor makes all the chopping in this recipe super easy.
Play with adding different spices, or different varieties of dried fruit. Our version of this recipe is gluten-free, but if you don't have these gluten-free flours on hand, feel free to substitute with more oat flour, or stone-ground spelt or whole-wheat flour. This recipe is very versatile and forgiving. Just be sure to keep the same ratio of flour to liquid, and if it seems a bit dry, add more plant-milk just a few tablespoons at a time.
Play with adding different spices, or different varieties of dried fruit. Our version of this recipe is gluten-free, but if you don't have these gluten-free flours on hand, feel free to substitute with more oat flour, or stone-ground spelt or whole-wheat flour. This recipe is very versatile and forgiving. Just be sure to keep the same ratio of flour to liquid, and if it seems a bit dry, add more plant-milk just a few tablespoons at a time.