I think I mentioned that my mom recently purchased a Magic Bullet.
It’s not a car, it’s a smoothie pulverizer.
Whatever that means.
Anyways, my dad and mom have been on a juicing/smoothie kick ever since.
My dad decided to juice for 7 days straight.
You can imagine how this went over for a man who is 6’1, 190 lbs., and who has a diet that consists of salad greens, Whataburger, and Blue Bell ice cream.
I’m pretty sure at some point he felt amazingly “cleansed,” and then had days where he felt as though he would pass out.
He stuck it out though.
More power to him.
This is why I don’t juice.
I’d probably die.
I need real food.
Give me peanut butter or give me death.
If I want baby food, I will just pick up some pureed organic peas & sweet potatoes at the store.
On Sunday, Sunday…well, Sunday, my dad may have had a breakdown/hissy fit/ act of desperation.
I was sitting in my room watching Real Housewives of N.J., when he came in to inquire as to where the brown sugar was.
I told him.
I walked into the kitchen to find him quickly throwing things into a bowl and mixing with a giant spatula what I believed to be cookie dough.
Yep, it was oatmeal cookie dough.
My dad’s fave.
He was reading the recipe, which called for 2 1/2 sticks of butter, of which I kindly informed him that he had only 1 1/2 sticks of butter.
It was a butter crisis.
He threw the bowl into the sink and said “It just wasn’t meant to be then…no butter, no cookies, it’s a sign.”
I’m sure there were some curse words thrown in there too.
Expect some F-bombs.
Monday was oatmeal cookie baking strategy day for me.
No butter. No problem. We work with olive oil.
I mentioned I’m Italian, right?
Olive oil is gold.
Especially in these cookies.
They are slightly crispy on the edges, chewy on the inside
and stuffed w/ plump raisins, shredded coconut, and walnuts for a bit of crunch.
Oh yea, they are vegan, gluten-free,
and require only one bowl.
I’m pretty sure I just rocked your little oatmeal cookie world.
- 1½ c. gluten-free rolled oats
- ½ t. baking soda
- ¼ t. salt
- ½ t. ground cinnamon
- ¼ c. coconut sugar
- 2 T. granulated stevia
- 2 T. extra-virgin olive oil
- ¼ c. + 1 T. unsweetened, vanilla almond milk (start w/ ¼ c. and add almond milk by the tablespoon if the mixture is too dry)
- ¼ c. raisins
- ¼ c. unsweetened, shredded coconut
- ¼ c. chopped, raw, unsalted walnuts
- Using a food processor or a blender, blend the first 6 ingredients together until a flour substance begins to form.
- Pour the flour mixture into a large mixing bowl and add the evoo, almond milk, and raisins.
- Fold in the coconut and walnuts.
- Using your hands, form the dough into round, flat, cookie shapes, about 1-2 tablespoons of dough.
- Place each cookie on a large baking sheet lined with parchment paper and bake at 375 degrees F for 6-10 minutes, 6 minutes if you want a chewier cookie, about 10 minutes if you want a crispier cookie.
- Let cool slightly and enjoy w/ a large glass of almond milk.
Nutritional Facts (per cookie): Calories: 95, Total Fat; 6g (Saturated Fat: 1g), Sodium: 104.8mg, Potassium: 44.5mg, Total Carb: 11.5g, Dietary Fiber: 1.5g, Sugars: 2.5g, Protein: 1.8g