Spicy Nutmeg Cookies… easy, delicious and totally healthy!

  • Spicy nutmed cookies, made with gluten-free oats, cinnamon & raisins. Vegan recipe from Trinity Bourne

Whilst working diligently on my new recipe book, Angelicious, I just had to stop and share one of the latest tasty treats as it emerges from my kitchen – because I know how excited most of us get at the thought of consciously created cookies!

These cookies are naturally gluten-free using oats, ground almonds and desiccated coconut (although if you are allergic to gluten, be sure that your oats haven’t been processed in a factory along with wheat).

As with all of my recipes, they are free from egg, dairy and refined sugar; whilst using coconut oil, banana and tahini to bind and weave in some decadent, wholesome magic.

Spicy nutmed cookies, made with gluten-free oats, cinnamon & raisins. Vegan recipe from Trinity Bourne

Nurturing hints of nutmeg, cinnamon and vanilla bring the whole nirvanic experience together, for a delicious, soft, slightly chewy sweet treat.

Spicy nutmed cookies, made with gluten-free oats, cinnamon & raisins. Vegan recipe from Trinity Bourne

About gluten-free oats (for those who need to watch their gluten intake)

Now, I must admit, being very sensitive to gluten I used to find that porridge made me sleepy, slow and swelled my belly. Certainly not a great way to start the morning. Then one day it surprised me to find that oats are actually naturally gluten-free! Hurrah! When I investigated further, I found that farmers normally rotate their crops (i.e. grow different crops in each field every year).  This means that oats will typically share fields where gluten grains such as wheat and barley have grown. Anyone who knows anything about growing plants, will be aware that is that it is almost impossible not to have ‘unwanted’ seeds from previous years crops popping back up randomly. So, this years oat crop, will inevitable have some of last years wheat popping back up through the soil (for example).

They often also grow these different grains in fields next to each other too, leading to wind-blown contamination. Unfortunately for gluten sensitives, this means a small (but significant) amount of contamination.

It has been shown that whilst oats themselves are gluten-free, they are more often than not contaminated with gluten. They have also been shown be contaminated in the factories (which also process wheat, rye & barley) or in transportation containers etc.

The good news is that some companies however offer certified gluten-free oats. These are oats grown separately from gluten grains and produced in facilities where there is no sign of anything containing gluten.

Spicy nutmeg cookies by Trinity

Let’s make some delicious “Spicy Nutmeg Cookies”…

Makes: 7 cookies

Preparation: 10 minutes

Baking: 15 minutes

Ingredients:

  • 100g oats (about 1¼ cups)
  • 3 tablespoons ground almonds
  • 3 tablespoons desiccated coconut
  • 2 heaped tablespoons raisins
  • 1 teaspoon ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • ½ small ripe banana
  • 1 tablespoon tahini
  • 3 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract

Check out my latest recipe video for a step by step guide on  how to make them here…

Basic ‘how to’ instructions:

  1. Measure all the dry ingredients into a mixing bowl.
  2. Mash the banana, add to the bowl and then mix in roughly.
  3. Make a small well in the middle of your ingredients; add all the wet ingredients into the well and then mix everything together thoroughly. Use the back of a metal spoon to press down and press into the mixture to help the ingredients combine. Be sure that everything is thoroughly mixed (i.e. no lumps of banana or tahini).
  4. Shape into golf ball sized balls and then gently flatten into cookie shapes about a ½ to ¾ of an inch thick and carefully place on an oiled baking tray. If the cookies crumble whilst shaping, then just compress them more firmly between your hands, pressing any stray pieces of mixture right back into the cookie.
  5. Bake in an oven pre-heated at gas mark 5 (190C/375F) for about 15 minutes or until the tops catch a very light tan.
  6. Once baked, carefully place onto a cooling tray and allow to cool before serving (cooling allows them to firm before you tuck in).

This recipe appears in my recipe book Angelicious, along with two super tasty, healthy, gluten-free, dessert sections.

Oat & Nutmeg Cookies (with video)... easy, delicious and totally healthy!
 
Prep time
Cook time
Total time
 
A delicious oat cookie, spiced with nutmeg and cinnamon. Using gluten-free oats and raisins, this is naturally gluten-free and vegan.
Author:
Recipe type: snack, dessert
Cuisine: vegan, gluten-free
Serves: 7
Ingredients
  • 100g oats (about 1¼ cups)
  • 3 tablespoons ground almonds
  • 3 tablespoons desiccated coconut
  • 2 heaped tablespoons raisins
  • 1 teaspoon ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • ½ small ripe banana
  • 1 tablespoon tahini
  • 3 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
Instructions
  1. Measure all the dry ingredients into a mixing bowl.
  2. Mash the banana, add to the bowl and then mix in roughly.
  3. Make a small well in the middle of your ingredients; add all the wet ingredients into the well and then mix everything together thoroughly. Use the back of a metal spoon to press down and press into the mixture to help the ingredients combine. Be sure that everything is thoroughly mixed (i.e. no lumps of banana or tahini).
  4. Shape into golf ball sized balls and then gently flatten into cookie shapes about a ½ to ¾ of an inch thick and carefully place on an oiled baking tray. If the cookies crumble whilst shaping, then just compress them more firmly between your hands, pressing any stray pieces of mixture right back into the cookie.
  5. Bake in an oven pre-heated at gas mark 5 (190C/375F) for about 15 minutes or until the tops catch a very light tan.
  6. Once baked, carefully place onto a cooling tray and allow to cool before serving (cooling allows them to firm before you tuck in).

For more tasty, healthy, conscious sweet treats, check out my dessert page here:
Trinity’s Healthy Sweet Treats & Desserts

Enjoy and please feel free to comment.

Trinity

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Spicy nutmed cookies, made with gluten-free oats, cinnamon & raisins. Vegan recipe from Trinity Bourne

 

15 Comments

  1. Sarojini November 12, 2014 at 7:51 am - Reply

    Awesome! And I just happen to have all the ingredients to hand….. thanks for sharing!

  2. […] Trinity Bourne | Trinityskitchen […]

  3. terry November 26, 2014 at 1:36 am - Reply

    I am interested to know why the tahini and is there a suitable substitute I may use for it? Thank you!

    • Trinity November 26, 2014 at 6:37 am - Reply

      Hi Terry,

      I am using the tahini to help bind the ingredients in this recipe. You can try leaving it out. Alternatively I would use almond butter or cashew butter. If you are into peanut butter then that would also work. I hope that helps.

  4. Amy December 1, 2014 at 4:37 pm - Reply

    Hi Trinity
    Any ideas on what I can substiute the banana with as can’t eat them? Avocado????? 🙂

    • Trinity December 1, 2014 at 5:58 pm - Reply

      Hmmm… there isn’t an easy substitution for the banana in this particular recipe Amy. The banana is working as a gentle sweetener AND a binder. Multi-tasking. I’d have to experiment. Avo is a good idea, although you might need to add a little extra sweetener. You might get away with adding some extra maple syrup and letting all the ingredients sit together for a while before creating the cookies.
      If you do go for it, let me know what you end up doing and how it works out 🙂

  5. Melanie April 15, 2015 at 5:23 am - Reply

    These cookies are absolutely delicious Trinity. Your recipe is a success each and every time and my family keeps asking for more. Thank you !

  6. Linda @ Veganosity December 5, 2015 at 4:24 pm - Reply

    Wonderful recipe and video, Trinity! Your voice is as soothing as a yoga class. Love it!

  7. Kris Prell December 8, 2015 at 7:01 am - Reply

    Hi Trinity, I just made these cookies and they are delicious. Hard not to eat the whole batch!! I have switched to a plant based diet but was missing a treat or two. These fit the bill perfectly, thank you. Looking forward to trying the fig tart next.

  8. Melissa December 1, 2016 at 4:35 pm - Reply

    I made these today
    They are so chewy and irresistible 🤗

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