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.
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!