Callum has recently discovered Sesame Street – thanks to Feist’s lovely Number Four song. Tonight we were watching a clip on youtube with Cookie Monster. When it was over we were both craving cookies! It was just after supper so I went ahead and whipped these babies up without him knowing – it was a little too late for baking with a preschooler.
When Callum got out of the bath (thank you Daddy for being the #1 bath time dude) he ran down the stairs in the bare buff and said, “Mommy, did you bake cookies? Can I have one?” Hee hee. He has a good little nose I guess! And I’m sure he too had cookies on the brain.
So these babies are really easy to whip up, and they make a fairly healthy bed time snack 🙂 Vegan and gluten-free of course. This recipe is adapted from Dreena Burton’s cookbook Vive Le Vegan!
Almond Butter Oat Cookies (Pete’s fave)
2 cups of gluten-free flour mix (or just brown rice flour if that’s all you have)**
2 tsp baking powder
1 tsp baking soda
1/4 cup cane sugar**
1 tsp sea salt
2/3 cup almond butter
1 cup real maple syrup OR 3/4 cup of agave
1/2 tsp molasses
2 tsp vanilla
6 tbsp canola oil
1/2 cup gluten-free oats
1 cup chocolate chips
Preheat your oven to 350 degrees. Line a cookie sheet with parchment.
Combine flour, baking powder, baking soda, cane sugar, and sea salt in a bowl. In another bowl combine almond butter, maple syrup, molasses, and vanilla. Mix well. Add the canola oil and mix until combined. Add the wet ingredients to the dry ingredients. Fold in the oats and chocolate chips.
Place spoonfuls of the dough onto your cookie sheet. Bake for 10 minutes. Transfer to a rack as soon as possible. Watch these babies disappear.
** make sure there is xanthum gum in your mix – if not add 1/2 tsp to your dry ingredients.
** omit the cane sugar and add agave here instead. Use 3 tbsp of agave and add only 3/4 cup of maple syrup. Got it?