Chester Cookies are a recipe featured in Molly and her Mother’s book Back to Butter, and as the name suggests, they have been a staple in the Chester house through the years. These “cookies” are so healthy they can literally be eaten for breakfast. They are a hit with Molly’s son, Beaudie.
A traditional soaking technique is introduced below, so make sure to read the instructions carefully. The oats will be fermented overnight, which greatly increases their digestibility. Cool finished cookies completely before storing in an airtight container. Chester Cookies are even better the second day!
- 3 1/2 dozen cookies
- 12 hours inactive / 20 minutes active
2 cups (160 g) rolled oats
1 cup (235 ml) plain kefir
5 tablespoons (70 g) butter, softened
3/4 cup (195 g) almond butter
1 teaspoon cinnamon
1/2 teaspoon sea salt
1 teaspoon green powdered stevia or 1/3 cup maple syrup*
1 ½ cups (225 g) small diced green apple
1/2 (75 g) cup currants
1/2 cup (75 g) chopped walnuts
1/2 cup (40 g) unsweetened coconut, optional
1/2 cup (88 g) soy-free carob chips, optional
- The night before baking, place the oats into a clean, glass bowl. Add the kefir and stir until fully combined. Cover with a clean tea towel and set aside until morning, or approximately 12 hours.
- When ready to bake, preheat the oven to 350ºF (180ºc, or gas mark 4). Line 3 cookie sheets with parchment paper.
- To the kefir-oat mixture, add the eggs, softened butter, almond butter, cinnamon, sea salt, and stevia (or maple syrup, if using). With a hand mixer, beat until fully combined.
- Add the apple, currants, walnuts, coconut, and carob chips and beat again until just combined.
- Using a 1½-inch (3.8 cm) cookie scoop or two spoons, drop cookies onto the prepared cookie sheets, leaving 1 inch (2.5 cm) between each (these cookies don’t spread much in the oven**).
- Bake for 12 to 14 minutes, or until the bottoms are beautifully brown.
- Serve warm or cooled.
*This recipe makes a more savory type cookie, relying only on a small amount of stevia for sweetness. If you prefer more of a traditional cookie, substitute 1/3 cup maple syrup for the stevia.
**The texture of these cookies is soft and muffin-like. If you prefer a thinner, slightly crispier version, use the back of a spoon to press down the portioned cookie dough balls, prior to baking.
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