Wednesday, April 27, 2016

Goodness Treats

We had a cookie hankering today.  When you need to be gluten and dairy free, traditional store bought cookies are ruled out.  Gluten free bought cookies are usually not very healthy, relying on a lot of processed stuff and white sugar to make up for the lack of gluten.

Rz loves to help in the kitchen, and when we're not in a hurry or hot oil is not involved, it's fun to let him pull up a stool and get in there.

Crushing Walnuts
Since the cookies were amazing, I thought I'd share the recipe I vastly altered from the original torn out sheet in my recipe binder.  It's now gluten and dairy free, but full of yummy, nutritious things that will grow little bodies and brains!

Walnut-Chocolate Chip Cookies

Makes 42 large cookies / Baking Time: Approximately 12 minutes

2 cups all-purpose gluten free flour mix
1 cup whole grain gluten free flour mix (mine has brown rice, teff, sorghum and buckwheat)
2 cups old fashioned oats (if you're not celiac)
1 tsp baking soda
1 tsp sea salt
1/2 tsp cinnamon
3/4 cup semisweet chocolate chips (non dairy, from Costco)
1 cup toasted walnuts
1 cup soft or melted coconut oil
1/2 cup softened coconut butter
2 cups brown palm sugar
2 jumbo eggs
1/4 cup almond milk
2 tsp vanilla

Preheat oven to 325*.  Put silicon mats on cookie sheets so you don't have to grease.  Into mixer, throw flour mixes, oats, baking soda, salt and cinnamon and mix briefly.  Throw in walnuts and chocolate chips and whir again.  Add sugar, eggs, coconut oil, coconut butter, vanilla and almond milk.  Mix well.  If mixture is too dry, you can add a bit more almond milk.

Squeeze mixture into smooth golf ball shapes, then flatten on the pan.  Bake in center of preheated oven until centers seem set when pushed lightly.  Cool on a rack before eating.