These scrumptious Super Spread Cookies are a good antidote to finding your first grey hair on a drizzly grey day. Made using my current favourite nut and seed spread but, trust me, they are just as good using plain old peanut butter, almond butter or, for a nut-free version tahini. They are crunchy, satisfying and dairy- and egg-free, too.
The are so good, in fact, that they’ve made it into the pages of The Wholesome Cook book because they can be adapted to SO MANY dietary needs. You’re welcome.
And so it happened. I found my third first grey hair!
Third first because I skillfully plucked the first and second from my right eyebrow soon after I spotted them. Like a pesky weed it returned, but this time, surprisingly, a lot finer. And, as it turns out not as pesky as I initially thought. In fact, might have smiled when I saw it this time.
You see, I’ve had time to ponder this coming of age thing and you know what, I don’t think it is as scary as I thought it would be. Oddly, I find the feeling quite comforting. Do you share my sentiment here?
As the rain interrupted our Sunday plans, I left my single grey hair be and baked cookies. Having recently discovered the ultimate in nut butters – this Mayver’s Original Super Spread, made with an unadulterated selection of four nuts, almonds, chia and sesame seeds, I decided that a batch of Super Spread Cookies was the perfect antidote to the
issue of grey hair drizzly grey skies.
While the recipe should make 10 generously sized cookies, eating some of the raw dough straight our of the bowl is what makes baking more fun, right? So, it will make 9 more even-sized cookies if you like to sample the dough before baking *wink wink*.
Super Spread Cookies
- 1 1/4 cups rolled oats or quinoa flakes
- 1/2 cup wholemeal flour or 3 tablespoons coconut flour
- 3 tablespoons coconut sugar or demarara sugar you can halve this too!
- 1 teaspoon flax seeds
- 2 tablespoons slivered almonds
- 2 tablespoons dried organic blueberries optional
- 150 g natural additive-free peanut butter or Mayver's Super Spread*
- 3 tablespoons rice malt syrup or honey
- 1/3 cup water
- pinch goodsea salt flakes
- 1/2 teaspoon vanilla powder
- 1 teaspoon bicarbonate soda
Preheat oven to 180C (160C fan-forced, 350F, gas mark 5).
- Place all dry ingredients in a large bowl and mix with a wooden spoon.
- Place all wet ingredients except for the bicarbonate soda in a small saucepan and heat over medium heat, stirring, until the mixture is melted and uniform. Add bicarbonate soda and mix well.
- Pour wet ingredients into the dry and mix well to form a rough dough.
- Line a cookie sheet with baking paper and using a 1/4-cup capacity measuring cup or spring loaded ice cream scoop, form 9-10 cookies. Flatten gently.
- Bake in the preheated oven for 12-15 minutes. Remove from oven and allow to cool almost completely before serving for a scrumptiously crunchy cookie.
AS FEATURED in The Wholesome Cook book