Artist Jen Evans is gifted on so many levels. Check out one of my favorite paintings of hers:
In addition to her extraordinary paintings, Jen’s brilliance shines in her smile, her writing, her fun ideas, and her culinary creations. She whipped up these cookies on a whim for a brunch recently, and they were so delicious that I forced her to recount the ingredients and the process so that I could make a decent copy of them.
There are lots of things to love about the ingredients list: lots of fiber, quality vegetarian proteins, and only a touch of refined sugar (you could substitute cacao nibs if you want to make this completely devoid of refined sugar). Hemp seeds add magnesium, omegas, protein, and a delightful crunch.
I would have no qualms about giving these to my kids for a grab ‘n go breakfast on a morning when we’re pressed for time. I’m pretty sure the kids would be fine with this plan, too.
- 1.5 cups rolled oats
- 1 cup whole wheat flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup + 1 Tablespoon coconut oil
- 1 cup dates, tightly packed
- 1 tsp. vanilla extract
- 2 eggs
- 1/3 cup chocolate chips
- 1/3 cup hemp seeds
- 2/3 cup walnuts (optional)
- Combine oats, flour, salt and baking soda in a large bowl.
- In a blender, process the coconut oil, dates, vanilla, and eggs to puree the dates a bit.
- Mix wet and dry ingredients, then fold in chocolate chips, hemp seeds, and walnuts.
- Drop onto a cookie sheet in globs that are a little smaller than golf balls. Gently press each ball into a disk about 1/2 inch high.
- Bake 10 minutes at 350º.