Cranberry Oat Cookies

Charlie and I have done our fair share of road tripping. His parents live 5 hours away, a journey that is long without traffic, but is notoriously busy and has, on some occasions, taken us over 8 hours. We’ve travelled all over the UK and Ireland, for many summers, for our festival work. From Scotland, to the Isle of Wight and back to Scotland, in the space of a few weeks. Long car journeys to the Alps in the winters. Quicker trips to the hills to get out and explore nature. Yeah, we’ve covered some miles together. I hope we’ll cover many more in future years. In all instances we prep snacks like a boss. A journey is not a journey without snacks. Energy bars, date and nut balls, cakes, savoury treats, but mostly and always, cookies. Without these snacks we would crack under the strain of long journeys. I am the worst passenger, but I am the best road-trip-snack-planner.

This last week was a different kind of journey, but one that needed cookies to calm our souls. A house plan fell through (again) and we are back to square one on the house hunt. We sighed and swore but told ourselves something even better is out there. But this weekend, we needed those cookies.

Cranberry Oat Cookies // roughmeasures.com

These beauts are packed full of goodness, with lots of oats to keep those stomach grumbles at bay for a while. To distract you from the long hours, or tired levels of a journey. I hope yours is always a happy one.

This recipe is measured in cups, as my scales are broken!

Cranberry Oat Cookies (v) 

1 ½ cup spelt flour
1 cup dried cranberries
1 cup oats
1 tsp baking powder
1 tsp mixed spice / or cinnamon
½ cup coconut oil (soft but not melted)
1/4 cup coconut sugar
2 tbsp date syrup
1 chia ‘egg’ (1 tbsp chia seeds mixed with 3 tablespoons water) leave for 5 mins

Optional –
1/3 cup sesame seeds
2 tablespoons chia seed protein powder (any protein powder would do)
Olive oil

METHOD

Preheat your oven to Gas 5 / 190 C

In a large mixing bowl, add the flour, cranberries, oats, baking powder and mixed spice. Give it a stir.

In a separate bowl, cream the soft coconut oil, with the sugar, date syrup and chia paste. Give it a really good stir so it starts to cream together.

Add the dry mix to your creamed oil mix, fold it all together so theres no dry bits. If you need to, add a couple of tablespoons of olive oil to help it come together.

Press into circles, about 1cm thick, in your hands, and place cookies on a lined baking tray.

Bake in the oven for 10 mins, until lightly brown.

Cranberry Oat Cookies // roughmeasures.com

Cranberry Oat Cookies // roughmeasures.com

Cranberry Oat Cookies // roughmeasures.com

Peanut and Chocolate Chunk Cookies

The sun is still shining in the West Country. Parks are rammed with passed out sun worshippers. Beer gardens are brimming with smiley cider faces. I’m going to leave it on that note and join those smiley, cider drinking, sun worshippers. Enjoy this weeks recipe friends!

Cookies are always a good idea. A must have lunch box addition. The best rucksack snack. Mid morning bite. Cookies are my favourite.

I’m really into nut flours at the moment. Yes, they are slightly more expensive than regular flour. But they provide much more flavour and protein to a recipe. Plus it means these little gems are gluten free!

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Peanut and Chocolate Chunk Cookies (gf) (df)

Makes 6-8 Cookies

INGREDIENTS:

100g peanut flour (I used Sukrin)
Handful GF rolled oats
40g unrefined Muscavado sugar (can be light or dark)
100g dairy free 80% dark chocolate (crushed into small chunks)
2 eggs
½ teaspoon baking powder
1 teaspoon date syrup (sub with maple syrup if you don’t have date)
2 tablespoons almond milk – if needed

METHOD

Preheat oven to Gas Mark 4 / 180 C

In a bowl, mix flour, oats, baking powder, sugar and chocolate chunks.

Whisk together the eggs and the date syrup, for 5 minutes, until light and fluffy.

Mix wet with dry, add a touch of milk if needed.

Chill cookie mix in fridge for 1 hour

Remove dough from fridge. Mould into balls and place on a lined baking tray, press down on the cookies to form circles about ½ inch thick.

Bake for 10-12 mins. Leave to cool fully before enjoying.

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Sukrin kindly donated the flour for this recipe. Opinions are all mine.

Sweet Potato and Ginger Cookies

Life is too short to eat bad food.

I’m not one for diets, I am a firm believer in everything in moderation. I am lucky that I enjoy healthier foods, so eating a bit greener isn’t a big deal for me.

Now, I know what you’re all thinking. “Cookies?? I’m supposed to be doing [insert latest diet trend here] for January. I can’t eat cookies” – well my friends, you can.

 

Sweetpotatocookie

These cookies are loaded with soothing ginger (perfect to kick that winter cold out the door), vitamin packed sweet potato, and immune boosting coconut oil.

This recipe is quite loose. Use different flour / omit oats if you wish.

Sweet Potato and Ginger Cookies (V)

Makes 6 – 8

INGREDIENTS:

1 medium sweet potato (peeled)
220g self-raising wholemeal flour
80g jumbo oats
80g unrefined brown sugar
2 tablespoons grated ginger
3 tablespoons coconut oil (melted)
1 teaspoon ground flax
1 teaspoon bicarbonate of soda
1 teaspoon cinnamon
1 teaspoon each ground ginger / cinnamon (for roasting)
Large pinch nutmeg
Zest from 1 orange
Couple of drops of vanilla extract

 

METHOD

Preheat oven to Gas Mark 6 / 200 oC

Cut the peeled sweet potato into chunks and place on a lined baking tray. Toss in a small amount of melted coconut oil, the ground ginger and cinnamon. Roast in oven for approx. 45 mins (or until very soft).

Once cooked, remove and set to one side to cool.

Turn oven down to Gas Mark 5.

In a bowl, combine the flour, oats, bicarb, spices and grated ginger. Mix well.

In a saucepan, melt the coconut oil over a low heat and stir in the sugar. Keep stirring until the sugar starts to dissolve.

In a bowl, mix ground flax with 2 teaspoons water and leave for 5 mins.

Mash the cooled potato into a puree. Add to the sugar mix with orange zest, flax mix and vanilla. Whisk well.

Add wet ingredients to dry and mix just until you get a dough type mixture.

On a lined baking tray, drop spoonfuls of the dough, evenly spread out.

Bake for 10-15 mins, until the edges start to brown.

Remove from oven, leave to cool for 5 mins before placing on a cooling rack to complete cooling.

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