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N’Oatmeal Cookies

By February 11, 2014Recipes
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This week we’re featuring some real Paleo crusaders. Stacy, Matthew, and their team over at Paleo Parents not only cook up delicious Paleo dishes, they have transformed their lives and the lives of their family through an extraordinary dedication to healthy eating and healthy living, and spend time sharing their experiences and insights with readers on their extensive blog and website.

Particularly, we want to tell you today about one of the newest additions to their repertoire, N’Oatmeal cookies. And when I tell you I want to share their cookies, be excited. They love to bake cookies. According to their blog, one person even said these bad boys “taste like French toast.”

Stacy came up with these for her fellow team members to help soothe the sweet tooth beast that sometimes rears its head during the Whole Life Challenge. What’s even better is that these are WLC approved for any Challenge participant. But don’t go too crazy, they’re still cookies!

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N’Oatmeal Cookies

This week we’re featuring Stacy, Matthew, and their team over at Paleo Parents. Particularly, we want to tell you today about their N’Oatmeal cookies.

Category Dessert, Gluten Free
Compliance Level Kickstart, Lifestyle, Performance
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 36 cookies
Author Paleo Parents

Ingredients

  • 1 cup raw cashews
  • 1/2 cup fresh medjool dates pitted
  • 3/4 cup palm shortening, lard, or butter
  • 2 large eggs
  • 1 Tbsp pure vanilla extract
  • 2 Tbsp coconut flour
  • 2 cup blanched almond flour
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/2 cup raisins
  • 1/2 cup sliced almonds
  • 1/2 cup pecans finely diced
  • 1/2 cup dates finely diced

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.

  2. Puree the cashews and dates together in a food processor for about 2 minutes, until very finely diced and thoroughly blended.
  3. Add wet ingredients to the processor (shortening, eggs, vanilla), puree until smooth and blended.
  4. Add dry ingredients to the processor (coconut and almond flours, baking soda, and salt), pulse until just combined.

  5. Empty out mixture into mixing bowl and fold in remaining ingredients (raisins, sliced almonds, pecans, and diced dates)

  6. Roll into tablespoon size balls and put on a lined or greased cookie sheet. Flatten with the palms of your hands
  7. Bake 8-10 minutes at 350 degrees. Cookies are done when slightly brown – they will still be soft in the center.

  8. Let sit on the baking tray for about 5 minutes before moving to cooling rack. They will firm up during this time.

  9. Store at room temperature for up to 3 days then chill or freeze.

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Michael Stanwyck
Michael Stanwyck is the co-founder of The Whole Life Challenge, an idea that developed during his seven years as a coach and gym manager at CrossFit Los Angeles.

He graduated from UCLA with a BA in philosophy as well as a degree from the Southern California School of Culinary Arts, and feels food is one of the most important parts of a life - it can nourish, heal, and bring people together.

Michael believes health and well-being are as much a state of mind as they are a state of the body, and when it comes to fitness, food, and life in general, he thinks slow is much better than fast (most of the time). Stopping regularly to examine things is the surest way to put down roots and grow.

He knows he will never be done with his own work, and believes the best thing you can do for your well-being starts with loving and working from what you’ve got right now.