I’m “that person” who never lets any food or ingredient go to waste. I will find a way to use pretty much everything in my refrigerator, freezer, and pantry, even if what needs to be used up doesn’t seem to go with anything else I have on hand. Earlier this week for example, I had about a 1/4 cup red miso paste left, so after a quick scan of my refrigerator I knew I had enough vegetables to make an easy coconut-miso curry. Yesterday, as I was taking something out of the pantry, I saw a few almost-empty packages and jars and decided to get busy baking
The end result: these energy-loaded Chia-Coco-Walnut cookies!!! Delicious!
Here’s how I think I made them (hard to remember since I didn’t follow a recipe, but I’m pretty sure the following ingredients and directions are accurate):
- 1/2 cup coconut oil
- 1 to 2 tablespoons agave nectar
- 1 cup Bob Redmill’s Gluten Free 1-to-1 baking flour
- 1/2 teaspoon bicarbonate soda
- 2 tsps baking powder
- 1 cup Bob Redmill’s Gluten Free oats, plus an additional cup pulsed into flour
- 1/3 to 1/2 cup organic coconut sugar
- 1/2 cup unsweetened finely shredded coconut
- 1/4 cup organic raisins
- 1/4 cup chopped walnuts
- 1/4 cup black chia seeds
[You don’t need to use gluten free or organic products; that’s just what I had on hand]
- Preheat oven to 350 degrees F. Line two baking trays with parchment paper.
- Heat coconut oil and agave nectar in a microwaveable bowl, then mix well and leave to cool slightly.
- Combine all remaining ingredients (reserving 1/4 cup oat flour) in a large bowl.
- Add the slightly cooled coconut oil and agave to the dry ingredients and mix well. If the mixture is too moist and sticky, add more of the oat flour until you reach a dough-like consistency that holds well.
- Roll mixture into balls and place on baking trays and press the balls down using the bottom of a glass.
- Bake for 15 minutes. After the cookies have been out of the oven for about 10 minutes, place them on a wire rack to cool completely.