Oatmeal Chocolate Chip Cookies

by admin on April 21, 2016

Oatmeal Chocolate Chip Cookies #gf #df #ef from She Let Them Eat Cake.com

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My oldest son is by far my biggest baking critic, and therefore, my biggest challenge.

He’s in grade four and a few months ago he came home from school to declare that he and his classmates are finally allowed to trade lunch items. I nodded and smiled, all while gritting my teeth. I have volunteered in my kids’ classrooms and I’ve seen the lunches most kids get. Nothing like the fancy and healthy ones I see in funky bento boxes on pinterest and instagram.

Recently he came to us because he was so distraught over the fact that no one wanted to trade with him. His lunch, he said, was by far the healthiest lunch and this was not considered cool and ideal for trading.

Let me tell you, this kid is already my picky lunch eater. Packing his lunch has always been a little challenging. He doesn’t like foods to get soggy, he won’t eat any fruit in his lunch, and he isn’t really a fan of leftovers, unless it’s takeout packed in his thermos the next day.

After much thought and a few tears of my own, I have made a few concessions.

As a nutritionist, I know how important it is for kids to have the proper fuel for learning. But I’ve had to let go of that for now. I’ve had to revisit the importance of harmony.
I’ve got a new book-ending theory. I figure as long as I start and finish his day with healthy eats, we can stand some wiggle room in his lunches – for the sake of an easier social experience for him. As a former high school teacher, I know how important the social aspect of school is for kids.

Here’s what a typical lunch looks like for him, in case you’re wondering.

– Veggies – usually a combination of celery, carrots, red peppers and cucumber.
– Homemade pizza or wraps with meat, ketchup, and a sprout or two.
– Sliced goat cheese and rice crackers
– Corn tortilla chips and salsa or rice crisps or veggie straws
– Cookies – this is usually his trading item

Far from the ideal lunch, but he eats it and I think it’s better that he eats something than go hungry. I don’t know about you, but I do not function well on an empty stomach.

Lately my little critic has come around to my homemade cookies, so I’ve been on a mission to create some recipes that he can take to school. Yes, they’re cookies, but at least they are homemade. I’ve even got some healthier homemade Bear Paws in the works!

For now, I’ve got him eating homemade cookies for lunch sometimes. This is a big deal for us! Here’s the recipe that won him over.

Oatmeal Chocolate Chip Cookies #gfree #vegan from She Let Them Eat Cake.com

Chocolate Chip Cookies

1 ½ cups oat flour
¼ cup tapioca flour
¼ cup ground chia seeds
1 teaspoon baking powder
1/2 teaspoon sea salt
1 teaspoon vanilla extract
1/3 cup maple syrup
¼ teaspoon unsulphured blackstrap molasses
1 tablespoon psyllium husks
1/3 cup coconut oil, melted
1/2 cup Enjoy Life chocolate chips

1. Preheat oven to 350 degrees. Prepare a baking tray.
2. Combine oat flour, ground chia seeds, baking powder, and sea salt in a large bowl.
3. In a smaller bowl mix vanilla, maple syrup, molasses and psyllium husks. Let sit for a few minutes as it thickens.
4. Stir in melted coconut oil (I melt mine in a oven-safe glass dish while the oven is preheating).
5. Add wet ingredients to dry ingredients and mix well.
6. Stir in chocolate chips.
7. Scoop dough by the tablespoon onto the prepared baking sheet. Press gently with hand.
8. Bake at 350 degrees for 10-12 minutes. 9. Remove from the oven and let cool on the tray for 5 minutes. Move to a cooling rack and let cool completely.

Yield: 12 cookies

 

A note about gluten-free oats: You have to be incredibly careful if you’ve got Celiac Disease and you’re consuming oats.  Many companies are using dirty oats to make their allegedly gluten-free oats (ie Lara’s Oats and Bob’s Red Mill).  We use Avena’s Only Oats and they’re considered safe for people with Celiac Disease.

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Baby's First Muffins

 

Make sure you subscribe to my newsletter to get your copy of 10 Easy Recipes For The Gluten-Free Beginner.  Scroll down to enter a fabulous GIVEAWAY!

Our third baby has been my most fun feeding adventure yet. I learned a lot about nutrition between baby number two (Livvie) and baby number three. As a result, Eva’s tastes are much different than her older brother and sister’s tastes.

Eva had a rough experience with eczema when she was just a few months old. We took food introduction really slowly, thanks to the guidance of our Naturopath. Eva’s eczema has cleared up, thankfully. It took a number of things to do so, but one of the most obvious has been making sure she eats well. What’s happening on our skin is usually a direct reflection of what’s happening on our insides (the gut).

Here’s what we did with Eva’s diet:

  • High quality probiotics
  • No cow’s milk (goat’s milk is much easier to digest)
  • Healthy gluten-free foods
  • Sugar-free, with the exception of fruits

My Naturopath gave me a list of the foods that are easiest to digest so we started there (I.E. rice cereal is not on that list). Eva’s now almost 18 months old and she’s just starting to have the odd homemade baked good with unrefined sugar.

I developed this muffin recipe when her first birthday was approaching. I knew a sugar and chocolate laden cake would exacerbate her symptoms. I made a coconut butter frosting for her by blending coconut butter with raspberries. She loved it!  (Scroll down to enter a fabulous giveaway)

 

Baby's First Muffins #glutenfree #dairyfree #eggfree #sugarfree

Baby’s First (Mini) Muffins

½ cup plus 3 tablespoons certified gluten-free oat flour
3 tablespoon tapioca flour
¼ cup plus 2 tablespoon certified gluten-free oats
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon ground organic cinnamon
¼ teaspoon sea salt
2 tablespoons pumpkin, apple or avocado puree
2 ½ tablespoons melted coconut oil
1/2 teaspoon vanilla extract
¼ teaspoon blackstrap molasses
1/2 cup mashed bananas (approximately 1 large banana) mash with 2 tablespoons water
2-3 tablespoons of water if needed

1. Preheat the oven to 350 degrees. Line a mini muffin pan with liners or grease with coconut oil.
2. Combine oat flour, tapioca flour, oats, baking soda, baking powder, cinnamon, and sea salt in a large bowl.
3. In a small bowl, combine puree, melted coconut oil, vanilla, and molasses.
4. In another small bowl, mash bananas with water.
5. Combine all ingredients in the large bowl.
6. Spoon muffin batter into muffin pan and bake for 10-12 minutes.
7. Remove from oven and let cool for 5 minutes, or to touch. Remove from pan and let cool completely on a wire rack.

Muffins can be frozen for future use.
Yield: 20 Mini Muffins

Baby's First Muffins from She Let Them Eat Cake #glutenfree #dairyfree #sugarfree

This post is part of the March Muffin Madness event hosted by my good friend Shirley from Gluten Free Easily. Head over to Shirley’s blog to read more about the event and win some amazing prizes (the grand prize is a BLENDTEC!).

Baby's First Muffins from She Let Them Eat Cake

Baby’s First Muffins from She Let Them Eat Cake

Enter the grand prize giveaway for a BLENDTEC below my recipe.

*Please note there are TWO giveaways in the March Muffin Madness event.*
1. You may enter the GRAND prize giveaway in the Rafflecopter form below and leave a comment on my site.
2. The second giveaway is a DAILY giveaway and you will need to visit Shirley’s blog to enter one of the daily prizes (36 and counting). Click here to enter the daily giveaway at Shirley’s March Muffin Madness event!

a Rafflecopter giveaway

 

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