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There will be no crying over spilt milk in this house! :)
I really enjoy making raw cookies because they tend to just “happen” as I start to pull ingredients out of the pantry. It’s funny how life has a way of doing a “swap-a-roo” on you. Years ago I told my husband that I would like to be a pastry chef. Cooking a meal scared me because I was never one who could just “throw” a dish together. If I didn’t have a recipe with step by step directions, I was lost. Then to top it off, if it had more than 3 or 4 ingredients, I really started to tremble. Baking was a different ball of wax. Everything had to be precise. Every measurement, every step, was conducted and laid out for you. This brought me great comfort.
When I started my raw journey, everything changed for me. I can’t explain why or how but this is where that “swap-a-roo” thing happened. All of a sudden (well not instantly, but in a short amount of time) my world opened up to freedom of preparing food. No longer did I need a recipe to follow and no longer did I fear an arsenal of ingredients. Every day became an experiment, a joy, I was free! *throws hands in the air and runs in circles* Now, I almost fear the idea of being an actual baker. To be confined by rules and techniques which are the only guarantee a product’s outcome, just doesn’t seem so fun anymore. With raw, you can taste test at every level and modify as you go. If you are not there just yet, hang in there… keep making raw recipes and in time the weight will be lifted off of you too. :)
These cookies are not sugary sweet. I used date paste as the main sweetener which is about 1/2 as sweet as agave so if you have a real sweet tooth you can add additional sweetener(s). Keep in mind that if you add more liquid, you might need to add a few more oats. Enjoy!
Don’t have pumpkin spice on hand? No problem, you can make your own, here’s how:
Yields 8 teaspoons of Pumpkin Spice
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