What? yes Catskill cookies, I’ve named my own cookie, like it or lump it, but I LOVE it! I felt I had to redeem myself from the brown sugar cookie fiasco… so with the help of coconut and quinoa, we came up with a cookie packed full of stuff inspired by the “world famous”, well in NZ and OZ at least, ANZAC cookie… see yes Australians and New Zealanders can come together, in a kitchen full of sharp knives and not mame or sabotage each other… witness the goodness below.
1/2 c rolled oats
1/2 c rolled oats coarsely ground
1/2 c almond meal
1 c shredded coconut (unsweetened)
1/2 c flour
1/2 c pecans, lightly toasted (5 mins) coarsely chopped
6 tbsp butter melted
1/4 c maple syrup
6 dates roughly chopped
2 ounces bittersweet chocolate, roughly chopped
1/4 tsp cinnamon
1/4 tsp salt
1/4 tsp vanilla
Heat oven 325 F
Combine all the dry ingredients together. Add the butter and the maple syrup, mix well, stir in chocolate, pecans and dates. Scoop 1 1/2 inch balls, on parchment lined cookie sheet, gently flatten. Bake 17-18 mins until golden brown. Cool on rack.