Tropical Oatmeal Snack Cookies

My brain is a little (ok, a lot) bit fuzzy these days. I will start talking and completely forget what I was saying, combine two words into one (all the time), and sometimes have to stop and think before finishing a full sentence. It's worse when we're with friends, and I'm talking more than normal. Between pregnancy and the first few months of being a mom, my brain and mouth coordination is subpar at best. So I can't quite remember when I first started talking to Sonja and Alex. It seems like we've been friends forever. They're the type of people you feel fortunate to have in your life, and you know will always be there for you. 

Because I'm a super dork, I just did a search in gmail with Sonja's email address to see when we first started talking. It appears it was about this time 4 years ago! I really can't believe it's been that long. You can tell it was our first set of emails because we used complete sentences and punctuation. Things are quite a bit more casual now.

Over the past 4 years we've grown really close, and I'm not quite sure what I would do without either of them. In that time I've followed along on their journey in trying to become parents, which started years before we ever met. And if you've followed their blog, then you know some of the story. These two are tough as nails. I'm tellin' ya. Even their road to adoption was anything but easy. After finding out I was pregnant, we frequently joked about how funny it would be if we ended up having babies around the same time. Little did we know that very thing was about to happen.

I remember nearly jumping off the couch when Alex sent me a message on February 19th (1 month + 3 days after Lennon was born). He said, "So this is currently going on." And there was the photo of their sweet boy, Larson Ames. I could barely contain my excitement and happiness for them. This sweet little boy found the perfect, most loving parents ever. What a long journey Sonja and Alex had been on to finally reach this moment. I can't even begin to imagine everything they were feeling in those first few days. (If you're interested in reading more about it, their adoption story is amazing.)

So today we're gathering their friends to help celebrate this beautiful, new family with a virtual shower and healthy snack recipes! Huge thanks to Melissa + Sarah for organizing this special event with me. 

Sonja, Alex, and little Larson - My heart explodes for you three, and it feels so special to share these first, sleepy-eyed months with you. Enjoy that sweet boy! Sending love from Colorado! 

Now, to the cookies. 

They're oh-so-chewy and filled with coconut, dried pineapple, nuts, and oats. I've made two batches in the past week, so you know they must be pretty easy to whip up (not a lot of extra baking time these days). They only require 1 bowl and are also vegan and gluten-free, so I dare you to not eat at least 4 spoonfuls of the raw dough. If you need chocolate in your cookies, I think adding a handful of chips wouldn't hurt at all. Enjoy!

A Couple Adopts Baby Shower! 

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The Full Helping  |  Individual Strawberry Chocolate Crisps
Snixy Kitchen  |  Roasted Lemon Mint Pesto Tartines, Two Ways
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Cookie and Kate  |  World’s Greatest Guacamole
Dolly and Oatmeal  |  Sunshine Mung Bean Spread w/ Gluten-Free Za’atar Bread
Edible Perspective  |  Tropical Oatmeal Snack Cookies
Eat This Poem  |  Red Pepper and Walnut Hummus
Brooklyn Supper  |  Roasted Cauliflower Tacos with Cilantro-Avocado Sauce
Gather & Dine|  Muffin Tin Granola Cups with Lemon Greek Yogurt and Berries
The Fauxmartha  |  Laura’s Sunshine Crackers
FoodieCrush  |  Baked Beet Chips
Harvest and Honey | A Healthy Candy Bar

Print Recipe!

adapted from: 1-bowl peanut butter oatmeal chocolate chip cookies

Tropical Oatmeal Snack Cookies 

gluten-free, vegan // yields about 24 cookies

• 2 tablespoons + 1 teaspoon ground flax meal + 1/4 cup warm water
• 3/4 cup natural almond butter, if oily, stir thoroughly
• 1/2 cup pure maple syrup
• 5 tablespoons melted unrefined coconut oil
• 2 teaspoons pure vanilla extract
• 2 cup gluten-free rolled oats
• 3/4 cup unsweetened shredded coconut
• 3/4 cup gluten-free oat flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt, use 1/2 teaspoon if you don’t add flaked on top
• 3/4 cup 1/4-inch diced dried pineapple
• 1/4 cup raw sliced almonds
• 1/4 cup chopped raw cashews
• flaked sea salt, to top [optional]

Preheat your oven to 350º F. Line 2 large baking sheets with parchment paper.

In a large mixing bowl whisk together the flax and water. Let sit for 5 minutes to gel. Add in the almond butter, maple syrup, melted coconut oil, and vanilla. Whisk until fully combined.

Add in all of the dry ingredients except the dried pineapple and nuts. Stir with a large spoon until you no longer see dry flour. The dough will be thick but not at all dry. Stir in the chocolate chips.

Scoop about 1 1/2-2 tablespoons of the dough and form into a ball between your hands [no need to be perfectly smooth]. The dough will be a bit sticky but should be able to form into balls. Place on a baking sheet with about 2 inches between each cookie. Flatten to about 1/4 inch thickness using your hand or with a flat bottomed glass and a small piece of parchment paper between the glass and cookie. Top with flaked sea salt and bake for 10-14 minutes. 

Let rest on the baking sheet for 15 minutes then transfer to a cooling rack to fully cool. Texture will firm as they cool.

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notes: These cookies are subtly sweet. If you'd like a sweeter cookie, add 2-3 tablespoons of coconut sugar, muscovado, or brown sugar to the dry ingredients. It's easiest to stack the dried pineapple and slice in one direction and then the other. Separate pineapple layers before mixing in. You should be able to sub dried mango instead of pineapple if desired. I used dried pineapple with no added sweetener. 

Be on the lookout for the hashtag #ACoupleAdopts on social media today! Lots of fun posts happening!

Ashley

Coconut Chai Baked Oatmeal

Uhhh, so after 1 month I'm back with another oat-based recipe. How creative of me. What happened to my brain? And my memory? Forgive me?

At least it's not in bar form again. And it does have a nice, wintery-holiday vibe going on this time. And I know you've been dreaming about this exact coconut chai baked oatmeal recipe...Right? Yep. I knew it.

The reasons we'll both be okay from two oatmeal-ish recipes in a row:

1 - This oatmeal bake is not only gluten-free but vegan! 

2 - It's 100% date sweetened! 

3 - The texture is super creamy, more like stovetop oatmeal.

4 - It's loaded with chai flavor and will make your mouth do a happy dance.

5 - You've been loving the oatmeal bars (thanks for letting me know!), and I figured you needed a holiday breakfast recipe to feed a crowd! 

6 - This will keep your guests from feeling hangry for hours!

Don't get freaked out when you scroll down and see the ingredient list. It's mostly spices! And you can really modify the spices however you want. If you don't like cardamom (I'm not the biggest fan) feel free to remove it (even though I realize it's crucial for chai). Or if you want to go lighter on the ginger, feel free! 

You can even keep things simple and use only cinnamon if you so choose! 

These chai baked oats are a no-fuss recipe, perfect for whatever upcoming holidays you're celebrating. The wet ingredients are combined in your blender, then you mix with the dry, pour in your pan, and wait for them to bake. Done + done!

Now where's the coffee?

Print Recipe!

Coconut Chai Baked Oatmeal

gluten-free, vegan // yields 4-8 servings (depending if this is a main dish or side)

• 8 medjool dates, pitted
• 1 3/4 cup gluten-free rolled oats
• 1/2 cup coarsely chopped pecans, divided
• 1/2 cup unsweetened shredded coconut
• 2 tablespoons gluten-free oat flour
• 2 teaspoons cinnamon
• 2 teaspoons freshly grated ginger (or 1 teaspoon dried ground ginger)
• 1/2 teaspoon cardamom
• 1/2 teaspoon fine salt
• 1/4 teaspoon allspice
• 1/4 teaspoon clove
• 1, 13.5oz can light coconut milk (about 1 3/4 cups)
• 3/4 cup water
• 2 tablespoons unrefined coconut oil, melted
• 1 tablespoon pure vanilla extract
• optional toppings: toasted flaked coconut, nut butter, full-fat coconut milk, maple syrup

Soak pitted dates in a bowl of hot water for 15 minutes. 

Meanwhile, preheat your oven to 350°. Grease a 9x5 casserole dish with softened coconut oil. (If using an 8x8 pan, bake for 3-5 minutes less. Avoid using anything larger.) 

In a large bowl, add the oats, 1/4 cup pecans, coconut, oat flour, and spices (including salt). Stir until fully combined.

Drain water from the dates and place in your blender with the milk, water, coconut oil, and vanilla. Blend until smooth (you'll see little flecks of dates in the mixture). Pour into the dry bowl and mix until fully combined. (Mixture will be very soupy.)

Pour into the greased pan. Top with remaining 1/4 cup of pecans. Bake for 24-30 minutes. Middle will feel soft (and even look a big wet) but the edges should be firmer and light golden brown. Let cool for 10 minutes (it will thicken as it sits) then serve hot with desired toppings. 

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Notes:

The consistency should not be fully firm. It should be more like stovetop oatmeal with quite a bit of creaminess. For firmer, thicker baked oatmeal, cook on the longer end of the bake time.

Leftovers can be refrigerated in an airtight container. Add a few splashes of milk before reheating. The bake fully firms when refrigerated.

Thanks again for hanging in there while my blogging schedule has been so sporadic. I do have a few fun posts coming up in the next few weeks so make sure to stay tuned! And be sure to keep an eye on my Instagram account for an awesome giveaway with Earlywood coming next week!

Lastly!! My amazing + talented friends over at A Couple Cooks just launched their own podcast this week! I highly recommend you check it out. They're full of inspiration, have great kitchen tips to share, and are super down to earth. I'm hooked already.

Happy Friday. Happy weekend. Lots of hugs.

Ashley