While growing up, my sister my mother and I would all gather in the weeks before Christmas and produce cookies… loads and loads of cookies. As we got older and moved out of the house, we still often found time to perform our ritual cookie fest. In more recent years, driven in part by the distance between us and in part by a lack of interest on Mom’s part in making any more cookies (ever, thank you very much), my sister and I have satisfied our pre-holiday baking ritual in our own homes, with sporadic help from those around us, then sharing our holiday booty (er, cookies). And so, for me (and my chief beneficiaries) Christmas has become inextricably tied to little baked yummies.
Having been pounding on the Sugar Busting drum for nearly a year now, this season of warm gooey sweetness brings a sense of disorientation and a little culinary dread. What will I do about the cookie situation? Will I renounce all the traditional goodies I’ve been making my entire life? Will I deny my family ALL the pleasure that a holiday tray of sweets can bring? Will I hand out cookies in my annual gesture of neighborly goodwill? Yes, probably; no, definitely not; and, we’ll see how much time I have.
In my desire to still have a treat-y Christmas, I’ve doubled down on my efforts to find baked goodies that I can feel good about giving my little people. Turns out there’s a lot out there, including Big Sis’ fabulous fudge, but you know me, I can’t simply follow a recipe. I tend to be inspired by a recipe rather than instructed by it, and this time inspiration was glorious. And so without further ado (because how much more rambling can you really take), I give you…
Spicy Sweeties (GF, V) – inspired by oatmeal and chickpea flour cookies on Taste of Beirut.
- 3 1/2 c oatmeal
- 1 c chickpea flour
- 1/2 t salt, baking soda, baking powder
- 2 medium bananas (very ripe)
- 1 egg ( I used flax)
- 1/4 c + 1 T maple syrup
- 1 t + a dash garam masala (or to taste)
- 1 t vanilla
- 1/8 c sunflower oil (or other oil)
- 3 T tahini (or other nut butter, but the tahini is more delicate than most)
- 1/4 c chocolate chips or chunks or however you like it
- 1/4 c chopped pecans
- 1/4 c shredded unsweetened coconut
Preheat oven to 350. Grind 2 c oatmeal in food processor or heavy duty blender to make oat flour. Add chickpea flour and salt, baking soda, baking powder and pulse to combine. Transfer to bowl and stir in remaining 1 1/2 c oats. Combine bananas, egg, maple syrup, garam masala, vanilla, oil and tahini either in bowl of standing mixer or in food processor. (You can, of course also mix these things by hand – I am lazy and have angry finger joints). The rest of the procedure here is pretty typical cookie stuff. Add the wet to the dry and mix in whatever way you like to mix cookie dough. When the dough is fully incorporated, add in the mixy bits and stir to combine.
Drop onto lined or oiled baking sheet with a scoop or tablespoon. I put my usual dozen on a pan with no drama. When the pan is full, use a fork (honestly my finger worked better) to flatten the cookies out. Because there is no butter, they will not melt down the way many butter based cookies do.
Bake for 15-20 minutes until bottoms are brown and there is some browning around the edges. Cool for a couple of minutes on cookie sheet and transfer to wire racks. While they are delicious warm because ANY cookie with chocolate in it is yummy warm, the real fabulous complexity of these babies is best appreciated after cooling, when the garam masala shines through. Delish.
Want to know what else to do with that garam masala? Try warming up with a great big bowl of spicy yum – mulligatawny soup for all!