It’s no secret I have a thing for developing cookie recipes. And, hubby sure doesn’t complain. I’m sure since we met his sweet tooth has grown into a full set of sweet teeth. He loves a good cookie, and loves chocolate.
I can tell when he has a hankering for either (or both), too. He sort of mulls around the kitchen, opening the fridge, then the cupboard. I’m usually prepping something in the kitchen, and our conversation goes a little like this…
Me: Um, you looking for something?
Yeeaaahh, this could be interpreted more than one way. 😉 But at these moments I know that something is chocolate or a cookie. I typically direct him to where the “somethings” are in the fridge. (Sometimes I hide them, I mean he can go through a batch pretty quick and then the girls get in a tiff!)
We dated during the Seinfeld years, so we joke around with the Shmoopy stuff. One day I was throwing some cookie ingredients together and WOAH, they turned out fabulous! Paul was sampling, and said “geez, Dreena, these are good“.
I replied “I made them just for you… Shmoopy!”
That was it. The cookie name stuck!
So, I bring you Shmoopy Cookies. These really ARE good. They’re a little crunchy and also chewy, and just satisfy the cookie-munchy-chocolatey-craving!
Feel free to rename them in your home. 😉
I have one more special post coming up before the holidays, stay tuned!
1 cup rolled oats
3/4 cup almond flour (aka almond meal, see note for nut-free version)
1/2 cup oat flour
1/2 cup unsweetened shredded coconut
1/2 cup pumpkin seeds
1/3 cup cocoa powder
1/4 cup raisins
3 tbsp non-dairy chocolate chips
1 1/2 tsp baking powder
1/4 tsp sea salt
1/2 cup pure maple syrup
1/4 cup brown rice syrup or coconut nectar
1 tsp pure vanilla extract
Prepare a large rimmed baking sheet with parchment paper. Preheat oven to 350 degrees. In a bowl, combine the oats, almond flour, oat flour, coconut, pumpkin seeds, cocoa powder, raisins, chocolate chips, baking powder, and sea salt. Stir through until well combined. In another bowl, stir together the maple syrup, brown rice syrup and vanilla. Add wet mixture to the dry and stir through until combined. Use a cooke scoop (or spoons) to scoop batter on to the prepared baking sheet (using about 1 1/2 tbsps). Bake for 13-15 minutes. Remove from oven, let cool on the baking sheet for a minute, then transfer to a cooling rack. Sample, and repeat. 🙂
Note: You can also use cashew meal (ground cashews) or, for a nut-free option, try tiger nut flour.
All photos by Marika from madcapcupcake. Thanks Marika!