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Yes, I like vegetables, but I also like cookies. And let me tell you, having three little girls is a good excuse to make cookies. Lots of cookies. Chocolate Chocolate Cookies. Whole Wheat Chocolate Chip Cookies. Bittersweet Chocolate Dried Apricot Cookies. Hazelnut Tea Cookies. Savory Oatmeal Cookies with Rosemary and Black Pepper. Butterscotch cookies (go ahead, sandwich them with Nutella).
Those cookies above, as you may notice, do not fall into the health food category. And that’s ok. But these cookies below? They come awfully close. And they’re lovely. And I will be making them often. And I will let my kids eat them for breakfast.
The original recipe comes from Hannah, a fellow Seattleite, chef, and writer of Blue Kale Road. You should go read her post, a sweet reflection on enjoying the ordinary moments in life, and then you should go to the kitchen and make these cookies.
It’s almost a granola recipe, maple-sweetened with oats and salt and cinnamon. And since I love my olive-oil granola so much, I figured that olive oil would work perfectly here as well. And it does. Did I mention that these cookies are vegan?This batch was filled with fig jam, since I had two open jars in the fridge. (How does that happen?) Tomorrow maybe I’ll try raspberry. Hannah says the cookies freeze nicely, assuming you have any left over for long enough to freeze. We didn’t. Continue reading