I’ve had a grand revelation this month that I love pineapple.
If you had asked me if I liked pineapple just a month ago, I would have said no. However, a month ago, I had never tasted fresh, sublimely sweet pineapple in a little place called Tahiti:
And it made me change my whole perspective.
A couple weeks ago, I was in Tahiti. Maybe it was just the change of scenery, but pineapple on a tropical island is basically irresistible.
Tahiti, and more specifically Bora Bora, has delicious fruit. Maybe they inject it with sugar or crack (maybe both), but the pineapple we tasted was nothing like I’d ever tried before.
After we got home and I began testing recipes again, I started working on oatmeal cookie ideas. With pineapple still on the brain, my brilliant husband suggested another flavor for my oatmeal cookie repertoire – pineapple! Adding the tropics to a typically old-fashioned, home-style cookie creates a really nice twist. Small chunks of this fruit give an extra moist texture and a sweet, subtle flavor that almost goes unnoticed… until small pieces burst in your mouth and you feel a tang of pineapple sweetness. YUM!
Oatmeal Pineapple Cookies (vegan)
1/2 cup Earth Balance Butter, softened
3/4 cup Applesauce
1 1/4 cups Coconut Sugar
2 Tablespoons Ground Flax
2 teaspoon Pure Vanilla Extract
1 teaspoon Natural Butter Extract (optional, but recommended!)
1/3 cup Finely Chopped Pineapple
2 cups Oats
1 3/4 cups Spelt Flour
2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Pink Salt
1 1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
In a small bowl, beat the earth balance butter, applesauce and coconut sugar until light and fluffy. Add the extracts and finely chopped pineapple and mix. In a food processor or blender, combine all the dry ingredients. Blend until the oats are a very course meal. Add the dry to the wet mixture and mix until just incorporated. Scoop out dough about generous tablespoon balls on a parchment lined baking sheet. Bake at 350 degrees for 9-10 minutes.