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.
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!
Lori says
I made these and brought them into work. They were a huge hit! I am the only gluten-free vegan on the team and I had many people asking for the recipe. Plus? They are super easy to make! That was a bonus!
Dreena says
Yay, fabulous! So glad to read it – and I agree, they are super easy. Thanks for the note, Lori!
Monica says
Did you contribute this recipe to Forks Meal Planner? It’s in this week’s meal plan.
Rob says
Thanks so much for this- these were even better than I was expecting them to be! They hit the perfect balance of being a legit treat and providing some actual nutrition.
Just because I had them on hand, I used agave nectar in place of the brown rice syrup, and coconut flour in place of the oat flour. Didn’t seem to do any damage.
Will definitely make again!
Laura says
Dreena. I was hoping to ask if you would recommend possible cookie with date syrup. I want to use whole foods. Possibly sub for rice syrup?
Dreena says
You can experiment with it. Thing is, the texture will be different. I like using a mix sometimes for better flavor/texture. Here, you can try using all date syrup and see how you like them. My “sticky almond blondies” from PPF also use dates and might be a good one to try – there is other sweetener in there as well tho.
Pat says
It’s weird – I like maple syrup on pancakes but I’ve never been a fan of it in baked goods. Do these taste very maple-y? I’ve just ordered some coconut syrup – I think I might have had that in sweets in SW Asia. Looking forward to making this but curious if I can swap the maple syrup with something.
Dreena says
Hi Pat, I don’t pick up the maple note in these, probably because the cocoa flavor is far more prominent. There’s a good amount of cocoa here, so I don’t think you’ll taste it!
Terri says
These are SO DELICIOUS! I’ve made them a few times and have some in the oven now 🙂 my whole family loves them!
Tiffany says
These are fabulous biscuits. After trying them now I’m going crazy. I got addicted to cookies
Dianne Stephany says
Dreena, My husband does not like chocolate or coconut, so I swapped out some things to make peanut butter raisin-cranberry Shmoops.
Instead of cocoa — PBfit peanut butter powder; no sunflower seeds or chocolate chips- chopped peanuts, though I think slivered or chopped almonds, even cashews, OH macadamias! would be good; he doesn’t like coconut so I used dried (low sugar) cranberries– he LOVED them!!! yes! THANK YOU! Oh, and can I swap out honey for the brown rice syrup. I had some but don’t like using it so will not be replacing it when it is gone.
Now I can make my chocolate ones with no guilt. I’m thinking of using chopped crystallized ginger instead of raisins in mine.
Dreena says
Awesome Dianne! Brilliant substitutions! Thanks for sharing your ideas here for others to bake for their shmoopies. 😉
Heidi says
These sound fantastic! How many cookies does this recipe make?
Alisa Fleming says
The ingredients are perfect – ones I always have on hand – and for some reason, I’m loving that these have raisins!
Christine says
These cookies are amazing! The troops would not even wait until the cookies had cooled before devouring them! Great recipe – thank you!
Dreena says
Yay, yay!!! So love to hear your feedback, thanks Christine. xx
Christine says
Just made these – amazing!The troops could not wait until the cookies had cooled – they devoured them! A keeper cookie recipe! Thank you!
Wendy says
Dreena, as always, these look so amazing! Definitely putting them on the must-make list!
Wendy says
These look AMAZING!! I dont typically have it in my pantry, are there any subs for rice syrup/coconut nectar? Would more Maple Syrup work?
Dreena says
Hi Wendy, thanks! It’s worthwhile picking some up, I use it in several different cookie recipes (you can check out the Nicer Squares and Oat Breakfast Bars, for instance). It’s a much thicker, stickier sweetener and it’s not as sweet as maple syrup. So, it provides a unique texture. If you use maple syrup in full, the cookies will be too sweet and a touch loose. So, you may need to adjust the ingredients.
Sara says
Hi Dreena, these look delish! Do you think you could use buckwheat flour in place of the almond flour?
Dreena says
Hi Sara. Well, I’m not a fan of buckwheat myself so it wouldn’t be my first choice for sure. But, beyond my personal preferences, it doesn’t have the fat content of almond flour (which is simply ground almonds). So, it will give a very different texture and taste. If you have a nut allergy, either tiger nut flour or coconut flour would be my choice – though with coconut flour you need more moisture, it’s very dry and thirsty.