Some new years start in the fall. New school years. Jewish new years. There is a new beginning marked with the fall equinox. A time to slow down, regroup, and to celebrate the marking of the new. So to celebrate, in the coziest, cookiest way possible, I wanted to create for you a fall version of my favorite cookie: The New Years Resolution Cookie .
You or may not know by now how much I love cookies. Yes I am nutritionist + wellness coach and I love cookies. And I believe being healthy and enjoying cookies do not have to be mutually exclusive. In my youth, I had a lot of negative self talk (as many women do) around my body and food. I thought I failed when I reached for the cookie jar, which I did A LOT, and thought I was being 'good' when I reached for a salad.
I now come from a much different place in approaching my diet and the food I am lucky enough to enjoy. I know that indulging in a cookie wont ruin my health, but I am also in tune with what makes my body feel good and the food I can digest and assimilate most easily. Because this is what I feel like it comes down to: Being able to feel good in your body and being able to enjoy. Well I like the sound of that, so that is why I felt the need to create a cookie I loved and that loved my body too. One that didn't have white flour (I do eat white flour as a side not, but only from time to time) and was free of refined white sugar. My body loves organic butter, so thats what I used. If your body doesn't, swap out unrefined coconut oil instead. It will be amazing! This recipe is my favorite cookie recipe, but with a fall twist. Think spices, nuttiness, and oatmeal raisin. It also has the option to be grain-free, in addition to being gluten free, if that is what your body thrives off of. Some people do wonderful when they cut out grains for awhile, plus it does lighten the digestive stress on your system. If that resonates with you, or you simply want a healthier version of a cookie, this recipe has your name all over it.
Happy Fall everyone. Enjoy a cookie.
The New Years Resolution Cookie: Fall Edition
by Stephanie Horning
A deliciously spiced gluten free cookie that is wholesomely sweetened and so yummy; just in time for fall.
Prep Time: 15 min
Cook Time: 12 min
Total Time: 30 min
3/4 cup butter (1 1/2 sticks) or coconut oil, melted (use scant 3/4 cup if using coconut oil)
½ cup maple syrup
1/3 cup coconut sugar
3/4 cup almond butter
2 teaspoons vanilla
1 tablespoon coconut butter, optional
2 ½ cups rolled oats (or quinoa flakes to make recipe grain free)
½ cup buckwheat flour
½ cup almond meal
½ cup plus 2 tablespoons flax meal
1 teaspoon baking soda
1 teaspoon cinnamon
1 tablespoon pumpkin pie spice
½ cup chopped pecans (or other nut of choice)
3/4 cup raisins
Preheat oven to 350 degrees Fahrenheit. Cream together the butter, maple syrup, coconut sugar, almond butter, vanilla, and coconut butter (if using) until throughly combined. Beat in one egg at a time until well combined. In a separate bowl, combine the oats, almond meal. buckwheat flour, flax meal, soda, powder, cinnamon, and pumpkin pie spice. Cup by cup, stir in the dry ingredients to the creamed mixture. Lastly, stir in the pecans and raisins. Let dough sit for 30 minutes or overnight in the fridge. (overnight is optimal)
Roll dough into dough inch wide balls. Place on a prepared cookie sheet and bake for 11-13 minutes or until the cookies just begin to crack. Let cool and savor.
Swap quinoa flakes for the rolled oats to make this recipe grain free. However, the flavor will be noticeably different.
Don’t forget to download my new e-book, “A Guided Journal For Your Day,” that will help you create space and coziness this fall season to tap into your innate wisdom and allow you to cultivate routine to express yourself. Upon purchasing, you will have full access to the e-book and may download + print it out it as many times as you like, so you will have unlimited opportunities to use the prompts and journals to express and touch base with you.