I am a pretty good cook but baking was something I never really did, mostly because I didn’t want the temptation of eating baked goods later. But since the big changes in our diet over the last two years (first eating “clean” with no processed foods, then discovering my gluten allergy and in general what gluten does to many people) baked goods became a challenge I needed to tackle. Even organic kids snacks are usually loaded with sugar and really expensive. I would love to say my family was entirely sugar-free, we’re not there yet but we are getting closer.
If you’re new to clean eating you will find that these ingredients are pretty pricey at your grocery store. Places like Whole Foods have some of these items in bulk but I order from Vitacost or Amazon. I just ordered my weekly box with KIND Bars, coconut oil, flaxseed meal, supplements, etc. Highly recommended! Direct links to everything used in this recipe: Gluten Free Oats, Honeyville Almond Flour, Himalayan Sea Salt, Baking Soda, Cinnamon, Vanilla, Flaxseed Meal, Raw Honey, Coconut Oil,
Disclaimer: I am not a professional baker. I may come back and tweak this later, I have a bad habit of never making a recipe the same way twice so we’ll just call it a work in progress. I won’t know the calorie count if you ask, probably won’t know the answer to most questions but I would love to hear from you anyway 🙂 Also, I may be a professional photographer but a food photographer I am not. Not even a little bit. Phew. Had to get that out there.
On to the recipe!
I have been working on a protein/vitamin packed cookie for the kids to pack in their lunch for a while now. Some hits, some horrible misses. This one was a hit, as proven by the note I found when the picky one (the one that these diet changes have been hardest on, the one that really really really just wants Oreos) got out of bed and swiped a warm one without my knowledge. He doesn’t know these are good for him. I don’t plan to tell him.
- 1 1/2 cups of gluten free oats
- 1 1/2 cups of almond flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of baking soda
- 1 tablespoon cinnamon (I use a Madagascar Vanilla & Saigon Cinnamon)
- 2 tablespoons milled golden flaxseed
- 1/2 cup of honey (or other natural liquid sweetener)
- 1/2 cup of coconut oil melted (could sub butter but we like the coconut oil results better)
- 1 egg
- 1 tablespoon of vanilla
- 1 1/2 to 2 cups of raisins, a combo of dried fruits and nuts (the picky child does not like nuts) or chocolate chips
- Preheat oven to 350 degrees F.
- Combine dry ingredients in a bowl.
- Add the wet ingredients and blend well.
- Drop about a tablespoon of batter about 1 inch apart.
- Bake for 10 – 12 minutes, or until they are starting to brown around the edges (watch them, depending on your add ins the time may vary).
- They are pretty fragile when they first come out. Try to be more patient than I am and let them cool a little bit so they don’t break. I cook on parchment paper to aid in the removal process.
You could call this a breakfast cookie – I think it would be a respectable breakfast. And you can play around with ingredients, so far every variation has been good. But according to the picky child, “this one is the best, please don’t change it”. Please take a minute to rate this recipe if you have a second!