Shmoopy Cookies
It’s no secret I have a thing for developing cookie recipes. And, hubby sure doesn’t complain!
I’m sure since we met his sweet tooth has grown into a full set of sweet teeth. He loves a good cookie, and loves chocolate.
I can tell when he has a hankering for either (or both), too. He sort of mulls around the kitchen, opening the fridge, then the cupboard.
I’m usually prepping something in the kitchen, and our conversation goes a little like this…
Me: Um, you looking for something?
Hubby: Something.
Yeeaaahh, this could be interpreted more than one way.
But at these moments I know that something is chocolate or a cookie.
I typically direct him to where the “somethings” are in the fridge. (Sometimes I hide them, I mean he can go through a batch pretty quick and then the girls get in a tiff!)
We dated during the Seinfeld years, so we joke around with the Shmoopy stuff.
One day I was throwing some cookie ingredients together and WOAH, they turned out fabulous! Paul was sampling, and said “geez, Dreena, these are good“.
I replied “I made them just for you… Shmoopy!“
That was it. The cookie name stuck!
So, I bring you Shmoopy Cookies
These really ARE good. They’re a little crunchy and also chewy, and just satisfy the cookie-munchy-chocolatey-craving!
Feel free to rename them in your home. 😍
Enjoy! x Dreena
Shmoopy Cookies
Ingredients
- 1 cup rolled oats
- 3/4 cup almond flour aka almond meal, see note for nut-free version
- 1/2 cup oat flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup pumpkin seeds
- 1/3 cup cocoa powder
- 1/4 cup raisins
- 3 tbsp non-dairy chocolate chips
- 1 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup pure maple syrup
- 1/4 cup brown rice syrup or coconut nectar
- 1 tsp pure vanilla extract
Instructions
- Prepare a large rimmed baking sheet with parchment paper. Preheat oven to 350 degrees. In a bowl, combine the oats, almond flour, oat flour, coconut, pumpkin seeds, cocoa powder, raisins, chocolate chips, baking powder, and sea salt. Stir through until well combined. In another bowl, stir together the maple syrup, brown rice syrup and vanilla. Add wet mixture to the dry and stir through until combined. Use a cooke scoop (or spoons) to scoop batter on to the prepared baking sheet (using about 1 1/2 tbsps). Bake for 13-15 minutes. Remove from oven, let cool on the baking sheet for a minute, then transfer to a cooling rack. Sample, and repeat. 🙂
Notes
All photos by Marika from madcapcupcake.
Erin Thompson says
I haven’t made these but I will. I just wanted to say I was laughing about your description of your husband milling around the kitchen and how you have to hide a stash so they don’t all get eaten. Our house too! And it made me smile to think of Seinfeld and all the laughs. thank you
Dreena Burton says
thanks Erin!
Kate says
Anyone ever try adding a little orange zest? Haven’t made them before but I do like chocolate-orange.
Dreena Burton says
Hi Kate, that would be a delicious addition!
Kate Carbaugh says
It was! I added a little orange juice and some zest.
Denise says
Can I use molasses in place of the brown rice syrup? I’ve never heard of it and I can’t find it in my stores. I have maple syrup, agave, molasses, and possibly honey left at the house that I could use but I’ve never seen it so I don’t know what one. Thank you
Dreena says
Hi Denise, it will be too strong in flavor. You can use a thick coconut nectar, find one that has a molasses-like consistency. Here’s brown rice syrup: https://amzn.to/31bekPR
Sharon says
How many cookies does this yield in one batch?
Shirl says
Just made these as I finally ordered some brown rice syrup since I couldn’t find it. These are delicious!! Will be a favorite! Thanks for the recipe!
Dreena says
So happy you enjoyed them, thanks Shirl!