These soft oatmeal cookies are made from 100% whole wheat flour. They're a recreation of a vegan cookie I found in Zen Bakery in LA. I changed the spice to cinnamon to suit my taste. They're loved by non-vegans and non-macrobiotics as well.
Mix together all of the ingredients until no longer floury. Use a spoon or ice cream scoop to place 10 scoops of dough onto a baking pan. They don't expand upon baking, so create your desired thickness by pressing down on them from the top.
Bake in the oven at 190℃ for 18 minutes. Be careful not to burn the bottoms.
Once they've baked, leave them on the baking tray for 5 minutes, then transfer them to a rack. This will make them soft. They're even softer the next day.
Using baking soda instead of baking powder makes them even softer. Use about half a teaspoon. These are also delicious with almonds (crushed or powder type) for the nuts. They're also good without dried fruit.
One of my friends who's expecting a baby soon has been enjoying these as well. I definitely recommend them over oily snacks when you're hungry.
Story Behind this Recipe
These cookies at Zen bakery were delicious. A friend asked me to recreate them, so through trial and error, I finally arrived at this recipe.
These do not come out crispy, but rather soft. The cookies from the bakery were thicker and use white grapes, but I substituted them with apple juice. Even one cookie should be quite filling, so they're perfect for diets. This is a good snack for people (like me!) on a macrobiotic diet. They'll put a smile on your face! Store in an airtight container. If you reduce the moisture content a bit and add more sugar (about 2-3 tablespoons) for the same sweetness as a regular cookie.