Coconut Oatmeal Cookies (with Superfood Spice option)

Cookies! More cookies! And more cookies!

Okay, we all know that I love to create and bake. There is nothing quite as satisfying and making a new recipe and having it work out. It is even better when there are friends and family around to eat them the MINUTE they come out of the oven.

That was the case with these ones.
Warm, coconut rolled oatmeal spice cookies with.. what? Superfoods? Healthier cookies?
Yes, they still contain sugar, gluten and dairy, but there is an added option of adding in a few ingredients to boost nutrition.

Maca! Maca is a superfood that has been used to boost energy, sexual function, hormone production, and adrenal function (to name a few).

Brewers yeast! Brewers yeast is one of my favourite ingredients to use in the postpartum period. Used as a galactagogue, brewers yeast is also high in b vitamins and contains an abundance of minerals. *you will want to try and get a reduced bitterness brewers yeast as it is VERY bitter.

Tumeric! Tumeric has been used as an anti-inflammatory aid (it contains high amounts of curcumin), helps with menstrual irregularities, and is very high in antioxidants.
I`ve added a crack of black pepper to the recipe as it ignites the healing properties of tumeric.

Cinnamon! Cinnamon is an incredible flavour powerhouse that has been used to aid in menstrual irregularities, contains anti-inflammatory properties, can aid in regulating blood sugar, and works as a digestive aid.

And a blend of warming spices to add flavour to these decadent cookies!

Give these cookies a try, play with the spices, tell me what you think!

3 eggs– room temperature
1 teaspoon vanilla extract
1 cup raisins (if desired)
1 cup butter– room temperature
¾ cup brown sugar
½ cup granulated sugar(or coconut sugar)
12cups flour
1 teaspoon salt
2 teaspoons baking soda
2 cups rolled oats
1 cup shredded coconut (or chopped nuts)
*add in extra nuts at end or chocolate if desired
Spices if desired

1 tbsp cinnamon
½ tsp cardamom
1 tsp turmeric
2 tbsp brewers yeast
1 tbsp maca powder
dash of nutmeg/clove/black pepper/chilli powder
 (please follow your heart with measurements if you have digestive troubles)

1) Start by creaming the shortening for approximately 5 minutes until it is airy. Add in both types of sugar and vanilla and combine. Add in eggs and aerate the batter again.

2) While the dough is mixing, combine all dry ingredients in a bowl along with the spices.

3) Gently fold in dry ingredients with a spatula and then mix thoroughly. Using a teaspoon, form balls with the dough and press onto a lined/greased baking sheet.

(I also rolled the dough in a coconut and sugar blend if desired)
4) With 1 cup shredded coconut with 1/4 cup brown sugar in a bowl. Drop dough into mixture, roll then press onto baking sheet.

Bake at 350 degrees for 8-12 minutes depending on oven or rotating part way through baking if needed.

With Love, from Ficus.

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