Thank you Leigh from Aluminarium! My family loves these. I left out the coconut flakes and substituted maple syrup for the agave nectar, but they still turned out fabulous. This was also the first time I ever used our combo microwave/convection oven for baking. Since I realized AFTER I already mixed everything up that I didn't have a cookie sheet, I baked the cookies in a pyrex bowl. I could only cook a few at a time, so it took forever...but it was worth it.
After loving these so much, I went to Walmart and bought a 12 inch round cookie sheet for the next time I make these. Got it back to the Airstream and there were little handles on it which made it too big to fit in the convection oven. Fortunately, we were boondocking that night in the Walmart parking lot, so I was able to return the pan and walk across the street to Kohls. I knew they would have a large selection of perfect small, round cookie sheets. Wrong. They had the same ONE as Walmart. So, I ended up buying a square brownie dish. It mostly works, but the corner catches as the turntable goes round and it doesn't have all the surface area I had hoped for. I made the kids chocolate chip cookies on my new pan tonight and am about to try my second batch of breakfast cookies. Last time I only made a 1/2 batch just in case we didn't like them. They were all gone at breakfast. This time I want leftovers for another morning, so we are going to do a full batch. I highly recommend this recipe. Not only do they taste great, but their ingredient list includes ground flax, coconut oil, nuts, dried fruit, and oats. So they basically rock in the nutritional arena and are vegan and gluten free. It could be the way my convection oven cooked them, but mine were a little crumbly, so make them small "one-bite" sized or eat over a bowl and spoon up all the goodies that fall off at the end.
My name is Stevyn. I am a wife, mother, and exercise physiologist with one foot in the world of travel and one foot in the world of fitness. Learn more about me here.
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