Given her parents, it's with no surprise that Honey Bear is having issues with allergies, most importantly, dairy and peanuts. During our 100 Mile Challenge, we mostly focused on ourselves and our meals, as Honey Bear's challenges were enough. Now that we've completed the challenge and struggling to find the balance between local and imported food, we have the added layer of trying to make food we can all enjoy.
I present you: Cookies of Love
|Nut Free, Dairy Free|
I use an ice cream scooper for perfectly formed cookies and freeze the dough so I can bake a few at a time. I intend to keep these on hand for social gatherings and parties when Honey Bear can't eat the food. It's my way of helping her feel included and special. Sure, she can't have a PB & J sandwich, but she can have these super-fantastic amazing Cookies of Love!
Cookies of Love (a.k.a. Oatmeal Raisin Carob Cookies)
3/4 cup Earth Balance margarine
1/2 cup brown sugar
1/2 cup white sugar
2 tbsp water
2 tsp vanilla extract
3/4 cup whole wheat flour
3/4 tsp baking soda
1 tsp cinnamon
3 cups oats
1/2 cup raisins
1/2 cup unsweetened, dairy-free carob chips
1. Cream margarine, sugars, egg, water and vanilla together until creamy. I use the stand mixer on low-medium speed.
2. Meanwhile, mix flour, soda and cinnamon together and add to creamed mixture. Stir.
3. Add in oats, raisins and carob chips.
4. Using an ice cream scoop, portion out the dough. Lightly press down with a fork, for more even baking.
5. Bake at 350 degrees for 12-14 minutes. Enjoy!
* I reduced the sugar from the original recipe by 1/2 cup because really, do toddlers need MORE excuses for crazy, bouncing-off-the-wall behaviours? Feel free to adjust or play around with natural sweeteners/apple sauce (and if you do, let me know, I'd love to adjust the sugar).