alternate flours

Recipe: Gwyneth Paltrow Healthy Oatmeal Cookies, Tweaked by Ginevra Held

Gwyneth Paltrow healthy oatmeal cookies

So this is a recipe from Gwyneth Paltrow’s book My Father’s Daughter.  Now, I know when Gwyneth is mentioned a lot of people start groaning and getting all bitchy, but just stop it.  To quote Jimmy Fallon, quoting Albert Einstein, “haters gonna hate.”

Its a great book and she has got some great recipes in them, a lot of them are my go to’s including this healthy oatmeal cookie recipe.  Here it is as it appears in the book, and then I will tell you how I tweaked it to my taste.  Please note, that tweaking a recipe is not an insult, it is an homage.  If the recipe weren’t so well written in the first place, I wouldn’t be able to successfully adjust it.  Thats just some food for thought, so to speak.

Ingredients:

1/2 cup raisins

3/4 cup toasted walnuts

1 cup whole rolled oats (not instant and not steel cut), divided

1/2 cup of white spelt flour

3/4 cup whole spelt flour

1 1/2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon fine salt

1/3 cup of vegetable oil

1/3 cup real Vermont maple syrup

1/3 cup brown rice syrup

2 teaspoons vanilla extract.

 

Directions:

Preheat the oven to 350 F. Line baking sheets with parchment paper.

Place the raisins in a small bowl and cover with boiling water to plump them.

    Meanwhile, finely grind the walnuts and 1/2 cup of the oats in a small food processor.  Combine this mixture with the remaining dry ingredients in a large mixing bowl.  Mix together the wet ingredients in a small bowl and add to the dry-ingredients bowl. Stir to combine. Drain the raisins and fold them into the batter.  Drop the mixture by large spoonfuls onto the baking sheets.  Bake for 13-15 minutes until browned.  Remove to a cooling rack.

So here is what I did.  First of all I left out the raisins.  Everytime I turn around, someone, like a nutritionist or health guru, is telling me how bad dried fruit is. So goodbye raisins.

Second, I did not divide and grind up the oats and the walnuts.  I never feel like doing it and I like eating whole pieces of oats and walnuts.  

Third, I did not have the second type of spelt flour, so I substituted coconut flour.  

Fourth,  I did not have the second type of sweetener and I don’t like things too sweet anyway.  We have tried the recipe with brown rice syrup, its fine, but it goes bad very quickly and its not necessary.

So I got rid of that second 1/3 cup of sweetener.  I only put in 1/3 cup of maple syrup. So in order to balance out the wet ingredients, I added a second oil. I added coconut oil.  As we know and as Dr. Hyman will tell you, fat is way better for you than sugar, and I know a lot of people have a tough time with this, but it is the truth! Instead of second sugar, I added more fat!  Now, after I mixed it up, it still seems a little dry, so I kept adding a little bit more olive oil until the cookies were holding together.

 

My ingredients, counterclockwise from bottom: walnuts, spelt flour, oats,olive oil, coconut oil, maple syrup, and coconut flour.  All Organic

My ingredients, counterclockwise from bottom: walnuts, spelt flour, oats,olive oil, coconut oil, maple syrup, and coconut flour.  All Organic

My Ingredients:

All Organic (if you can!!)

3/4 cup toasted (or not toasted, whatever you like) walnuts (roughly chopped)

1 cup whole rolled oats (not instant and not steel cut)

1/2 cup of coconut flour

3/4 cup whole spelt flour

1 1/2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon fine salt

1/3 cup of olive oil, (a little less to begin then add more if needed)

1/3 cup coconut oil (heated so it is liquid)

1/3 cup real Vermont maple syrup

2 teaspoons vanilla extract.

 

My Directions:

Preheat the oven to 350 F. Line baking sheets with parchment paper (unless you have a baking sheet where you don’t need to as I did).

Mix the dry ingredients in a large mixing bowl.  Mix together the wet ingredients in a small bowl and add to the dry-ingredients bowl. Stir to combine. Fold in walnuts. (Add more oil if necessary). Form the mixture by large spoonfuls onto the baking sheets.  Bake for 13-15 minutes until browned.  Remove to a cooling rack.

So there you go, they taste really great by the way, I know they look a little funky, but when you want a damn cookie, you should be able to eat the heck out of a healthy one.  

Let me know if you try this!  Or if you have any healthy recipes or recipes in general that you tweak.

xo, 

Ginevra