Blue Skies & Simple Almond-Oat Cookies

11 Mon, 2011 § 4 Comments

Who doesn’t love a blue sky?

The type of sky meant for

sun-basking

friend-making

moving

&

sweating under.

The blue sky of warm days that leave you deliriously happy from exhaustion.

This weekend did not have this type of blue skies.

When the sky did decide to show itself Sunday, it was still too snowy & cold to venture out for long; so after a quick jaunt to the grocery store, we opted to stay huddled inside, but a certain man in my life has an affinity for a different type of Blue Sky.

The smell is enough to give me a sugar high…& make me a little sick.  It smells like Smarty candy.

Let’s not kid ourselves: energy drinks & soda — even the “natural” stuff — are not good for us; arguably, they are quite the opposite.  Dave isn’t kidding himself, but likes to indulge occasionally; he has it so rarely, after only a couple sips, he is flying.

He is like a kid on a candy high, serenading me with songs so ridiculous he could only be making them up on the spot.  When he assures me he is not — they are true, genuine songs — I can only wonder how why my husband knows all of the words by heart.

He is not just silly when the sugar rush hits though; he is quick-witted & fu-NNY.  As much as I dislike these types of drinks, I love when he is hyper. 🙂

He reminds me it is ok to be silly & not to sweat the small stuff.  Though I am 5.5 years younger than Dave, I think HE will help ME stay young.  I like sharing my life with a man who will always be a kid at heart.

And what kids doesn’t want cookies?

One of his favorites is Pecan Sandies, & Saturday he was having a major craving.  I was determined to meet it…

without the sugar rush though. 😉

Almond-Oat Cookies

[makes ~a dozen small cookies]

Preheat oven to 350*F.

  • 1/2 cup oats
  • 1/2 cup almond meal (or almonds)
  • 1/2 kamut flour
  • 1/4 cup oil (I used grapeseed)
  • 2 T maple syrup
  • 2 T brown rice syrup

Combine oats (& almonds if not using almond meal) in a food processor & process to a flour consistency.  Combine in a bowl with almond meal & kamut flour.

Combine oil & sweeteners separately (I have also made these with agave in place of one of the other sweeteners; you could probably use honey as well).

Combine the wet ingredients with the dry ingredients & mix well.

Form into small balls — the smaller the cookies, the better they turn out — mine were about 1.5-inch balls, but I think I prefer 1-inch.  Flatten onto a parchment-lined baking sheet.

Bake 15 minutes.  Cool on cookie sheet.

These delicate, little cookies are perfect on their own & even better dunked in vanilla hemp milk!  We have whole pecans from the CSA, but no cracker; otherwise, I think I would have added ground pecans for more of that shortbread-pecan-cookie flavor.

I think I can speak for both of us when I tell you we loved these & are in need of a fresh batch!

~

Do you ever drink energy drinks?

Have you tried using ground oats &/or almonds in place of some of the flour in baking?  HIGHLY recommended. 🙂

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§ 4 Responses to Blue Skies & Simple Almond-Oat Cookies

  • We are so in sync, did you see my almond-oat cookies from Saturday?

    • Allie says:

      Yeah we are! I am planning to make flourless, almond butter cookies for our camping trip next week — maybe you should perfect your recipe so we can try them. 😉

  • Natalie says:

    Oh, these look delicious! I love cookies that aren’t too sweet but satisfy the cookie craving. I made cookies on Friday too, they were delicious…and without the egg white they would be vegan. Maybe with a flax egg?

    I don’t do energy drinks, I only do my two cups of coffee in the am and call it good. More than that and I can’t sleep or feel jittery!!

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