Happy September pals!
Don’t you all love this time of the year? If you live in the Northern Hemisphere like yours truly, it means oversized sweaters, fuzzy socks and cosy afternoons spent under one or two blankets, reading a book, drinking warm tea and munching on crunchy spiced cookies.
If you live in the Southern Hemisphere, it means bloosoming flowers, cheaper fruit and airy flowy dresses and, from what I’ve seen in social media so far, you guys are happy about it.
But autumn, isn’t it absolutely awesome?
I know, I know, I KNOW.
I so need to look for another topic to blog about since all my past posts have been about the wonders of this season but who can blame me. Warm cookies, blankets and tea? Who can resist them?
Especially when they taste as good as these ones. Crunchy and chewy at the same time, spiced with the goodness of cinnamon, ginger, cloves, nutmeg, cilantro aaaaaaaand my special secret ingredient:
Hang in there pal. Don’t close the tab. I haven’t gone crazy… unless it’s crazy about these cookies we’re talking about, then yes, I’m all bananas and you’d better sign me up for a spiced cashew oat cookies support group.
But you guys gotta hear me out: cookies + smoked paprika = sweet heaven in your mouth.
They’re sweet, they’re intriguing thanks to all those fall spices and the smoky touch aaaaaand they’re lightly spicy. Who doesn’t love a bit of spice everywhere? I know it might sound weird if you’re a cookie purist, but trust me on this one, this is a combo worth dying for.
Or maybe not dying, dying as in being dead, dead.
But I’ll surely steal a batch of these from a small kid if I had to. Kind of like stealing candy from a baby but classier since it’s spiced cookies we’re talking about.
And I’d probably go in a haunted castle too if someone told me there was a freshly baked batch of cookies waiting for me inside. Freshly baked cookies in a haunted castle? Yes, I’d be the first one to die in a horror movie, why’d you ask?
But let’s get back to the things that matter: cookies.
I don’t think I will ever get over how pretty these look.
(((Tooting my own horn much??))
But c’mon… they’re so flat, and crunchy and adorable with the tiny cashew pieces and the chocolate drizzle. How could anyone not think they’re cute??
I like to pair mine with a mug of warm salted caramel hot chocolate or some homemade almond milk while I enjoy a Marian Keyes book (now real talk, how fab is this woman??? If you too like her and enjoy blankets and spiced cookies we should become best friends, just saying) and rejoice in the two weeks of September when uni is all about not doing homework and not wanting to throw one’s self off a cliff.
Then exams and long ASSignments (see what I did there?) roll in and I’m back to hating fall and wishing it was already summer…
So stuff your house with cookies and warm goodies while you’re still a free human being. And try not to die when exam season arrives.
May the force be with us all college students.
- 100 grams oats
- 80 grams spelt flour
- 120 grams coconut sugar
- 1/8 tsp. baking powder
- 1 tsp. cinnamon
- 1/ tsp. ginger
- 1/8 tsp. nutmeg
- 1/8 tsp. ground cloves
- 1/8 tsp. ground cilantro
- a pinch of spicy smoked paprika
- 45 grams coconut oil
- 90 grams crunchy cashew butter
- 1 flax egg
- 70 grams dark chocolate, optional
- Whisk together in a bowl the flax egg, the melted coconut oil and the cashew butter until combined.
- Stir in the rest of ingredients and stir until fully combined.
- Line a baking tray with greased parchment paper and drop spoonfuls of batter.
- Shape them so they're round and flat with a spoon.
- Bake them at 200ºC (400F) for 15-17 minutes or until golden.
- They will be soft when you take them out the oven, but they'll harden as they cool.
- If you want chocolate cookies, melt some and drizzle it on top.
Have a great month everyone!