it is falling on late october, and today (and the past few days) is nearing on twenty degrees. the humidity sticks to the windows and you can feel it on your skin. soon, i hope, this humidity will finally dissipate and the air will return crisp.
it’s funny, it seems as though just as each season arrives, it is everyone’s “favorite season” – this is particularly true with fall, and for good reason, for sure. however, for me, fall truly is my season. too much warmth and i’m anxious and unsettled, but during winter i can barely force myself out the door – i am incredibly sensitive to the cold. maybe somewhere else i would enjoy the spring, in theory it is an optimistic season, escaping the frigid weather with the promise of more sunshine and blooming flowers. but here in nova scotia we aren’t blessed with much of a spring, we’re either pummeled by yet another snow storm or drowned by a ton of rain. so you can see, then, why my preference is easily fall – still green and grassy, with firey coloured leaves falling from the trees as the wind softly blows.
it isn’t just the weather that draws me to fall, of course. mid-october meals are the kind of meals i crave all throughout the year, but they always feel best in this kind of weather. i can’t say i’m much of a salad person – i like my food warm. fresh root vegetables, simply roasted with a drizzle of good olive oil and a touch of sea salt and pepper – eaten as is, or pureed into the most warming of soups. sweet, earthy, the flavours of autumn really do bring me bliss.
today i’m bringing you fall, in the cookie form.
these cookies are my kind of treat – salty, softly sweet, hearty and no fuss. they’re a perfect breakfast cookie to have with your morning coffee or tea. with the added salted date caramel, they convince you that they’re indulgent while still being wonderfully healthy! also! they are a good way to use up almond pulp from making homemade almond milk!!
Apple Almond Oatmeal Cookies (with Salted Date Caramel)
(vegan, gluten free)
yield 10 cookies
inspired by Oh She Glows
- 1 sweet medium apple, finely grated (apple sauce will also work. roughly 3/4-1 cup)
- 1 tbsp lemon juice
- 1/4 cup coconut oil, melted
- 1 cup rolled oats (gluten free, if necessary)
- 1/3 cup quick oats (or GF rolled oats, slightly ground)
- 1/3 cup + 1 tbsp almond meal(/pulp from almond milk)
- 2 tbsp ground flax seed
- 2 1/2 tbsp coconut sugar (or brown cane sugar)
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp sea salt
1) Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment.
2) Grate apple into a large bowl and mix in lemon juice right away to prevent browning. Add melted coconut oil. Set aside.
3) Combine oats, quick oats (or ground oats), almond pulp or meal, cinnamon, baking soda, ground flax, coconut sugar and salt. Add dry ingredients into the wet ingredients and mix until just combined. The mixture will not be your typical cookie dough, it will be quite wet.
4) Form mixture into 10 round balls and slightly flatten for a thicker, chewier cookie. For a crispier cookie, flatten more.
5) Bake cookies for 15-20 minutes, until golden and slightly soft to touch. The cookies will firm up more as they cool. Remove from baking sheet and allow to cool completely on a cooling rack. Enjoy as is (within 3-4 days… if they last that long), or top with a salted date caramel.
the date caramel recipe above will provide you with more than enough caramel to top your cookies with, but goes GREAT with apple slices and would be a wonderful sweetener for your morning oatmeal. alternatively, you could top these cookies with salted peanut or almond butter – yum!