So Gwyneth Paltrow wrote a cookbook…
And I bought it.
When I was pregnant with my 2nd child, I found myself drooling over her cookbook right in the middle of the store. The photos were just beautiful. Maybe it was a weird pregnancy thing, I don’t know- but I bought the book right away.
The first recipe I tried were her oatmeal raisin cookies. They’re made with nutritious spelt flour and brown rice syrup. If you’re unfamiliar, brown rice syrup is a thick, all natural sweetener usually found in baked goods (i.e. chewy granola bars). The flavor is rich and buttery tasting.
Speaking of butter, this recipe is butterless. No eggs either. It’s a vegan cookie.
They must taste like tree bark.
Actually, no. These cookies are totally ‘normal’ and you would never know that they were vegan unless I told you. And by the way, there’s absolutely nothing wrong with vegan food. Blame it on that one bad recipe that ruined it for the rest of us…
In fact Gwyneth says, “These are my absolute favorite healthy treat.”
I have to agree.
When I think back to when I bought the book, it wasn’t a weird pregnancy thing afterall. I was going on instinct. I’ve made several of her recipes with great success. These cookies are a big hit!
* If this is your first time making this, stick with the original version (below) before making any adjustments. Sometimes vegan recipes are not as flexible with substitutions. I’ve tried almond flour, gluten free flour, agave syrup etc. and still find that Gwyneth’s version has the best texture and flavor!
Recipe adapted from ‘My Father’s Daughter’ by, Gwyneth Paltrow.
Edit 2/10/13: For a twist, try adding 1 (mashed) overripe banana to the recipe. I made a batch like this and they were devoured in minutes!
½ cup raisins
¾ cup walnuts, toasted
1 cup whole rolled oats (not instant and not steel-cut), divided
½ cup white spelt flour
¾ cup whole spelt flour
1½ teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon fine sea salt
⅓ cup vegetable oil
⅓ cup pure maple syrup
⅓ cup brown rice syrup
2 teaspoons vanilla extract
1 overripe banana, mashed (optional)
Preheat your oven to 350 F. Line baking sheets with parchment paper.
In a small pan (without oil) toast the walnuts until golden brown and fragrant. Stir constantly so that they do not burn. Transfer to a bowl an set aside.
Place the raisins in a small bowl and cover with water to plump them.
Meanwhile, finely grind the toasted walnuts and ½ cup of the oats in a small food processor. Combine this mixture with the remaining dry ingredients in a large bowl.
Mix together the wet ingredients (and banana if using) in a small bowl and add to the dry-ingredients bowl. Stir to combine.
Drain the raisins and fold them into the batter.
Drop the mixture using a small cookie scoop or tablespoon onto the baking sheets.
Bake for 13-15 minutes or until lightly golden.
Transfer to a wire rack to cool.