Pivotal Cookies

I was certainly in my happy place this summer. I cooked so much! I did 5 (!) retreats this summer! I got to travel near and far.

One of my favourite cooking experiences this season was cooking for 25 women in the hills of Plymouth, Vermont at the Good Commons retreat center. I cannot recommend this place enough. It was spectacular!

The experience was so amazing that it inspired these PIVOTAL cookies! Pivotal in that they were necessary to nourish those that ate them. Pivotal in that they felt like a talisman to bake. They are all the things I love in a cookie.

These cookies are deeply grounding, and are excellent to eat when you are in a rush, or when you are pivoting like we all keep doing . . .

It is an almond flour based oatmeal cookie, and can be made vegan by switching out the eggs for flax eggs and the ghee for coconut oil or plant based butter.

If you don’t like an add-in, feel free to switch it for something else, up the amount of chocolate chips, or leave it out entirely. It is a very forgiving recipe.

Bake up a batch and see if they don’t feel pivotal to you in some way!

Pivotal Cookies

Makes roughly 4 dozen

3 c almond flour

1 tsp baking soda

1 tsp kosher salt

½ tsp ground cinnamon

½ tsp dried ground ginger

½ tsp ground cardamom

¼ - ½ tsp ground black pepper

¼ tsp ground clove

¼ tsp ground nutmeg

3 c old-fashioned oats

1 c ghee or coconut oil, at room temperature

1 c coconut sugar

2 large eggs at room temperature or 2 flax eggs

2 tsp pure vanilla extract

¾ c toasted pepitas (shelled pumpkin seeds)

¾ c best quality chocolate chips

¾ c golden raisins

INSTRUCTIONS:

Preheat oven to 350°F. Line a baking sheet with parchment paper.

In a medium bowl whisk together almond flour, baking soda, spices, and salt. Stir in oats, pepitas, chocolate chips, and raisins and mix until combined, Set aside.

Add ghee (or coconut oil) and coconut sugar to a medium bowl and use a hand mixer to blend well. Mix at medium-high speed until fluffy, 3 to 4 minutes, scraping down the bowl as needed.

Reduce mixer speed to medium-low and add eggs (or flax eggs) and vanilla; mix until smooth.

Scrape wet ingredients into the dry ingredients and mix until combined.

Scoop dough into about two tablespoon balls (a 2-tablespoon scoop makes this easy!) of dough and place cookies on the prepared baking sheet, leaving 2 inches of space around each as cookies will spread during baking.

Bake until golden around the edges and slightly pale in the middle, 12-15 minutes, or until light golden brown (less time for chewier cookies, more time for crispier cookies).

Let cool for a few minutes before carefully transferring cookies to flattened paper bags to cool completely. Repeat with remaining dough.

As always if you have questions or concerns do not hesitate to let me know. You can write me here.

If you make them, take a picture and tag me on Instagram @veronicawolffcasey

In Love,

Veronica