Time to get ready for school! And that means preparing lunches, activities and midday snacks. As a gluten-free dairy-free mom I am very familiar with creating special treats for my kiddos - birthday parties, school snacks, play dates, etc. And while we choose to eat pretty clean it doesn't mean snacks have to be boring.
Oatmeal Chocolate Chip Cookie
1 cup GF all-purpose flour (for best results, use King Arthur Gluten-Free Flour)
3/4 cup GF rolled oats
1/3 cup GF/DF semi-sweet chocolate chips (our fave is Enjoy Life)
3/4 tsp baking powder
1/4 tsp sea salt
1/3 cup coconut sugar
2 farm-fresh eggs
2 Tbsp almond butter
3 Tbsp melted coconut oil
2 toothpick swirls (tps) Cinnamon Bark Vitality
1/2 tsp vanilla extract
Preheat oven to 350° F.
In a large bowl, combine the flour, pasta, chocolate chips, baking powder, sea salt and coconut sugar.
In a separate bowl, whisk the eggs, almonds butter, coconut oil, Cinnamon Bark Vitality and vanilla extract until fluffy. Fold into the dry ingredients, mix until combined.
On a parchment lined baking sheet, scoop out rounded tablespoons spaced about an inch apart. Press down gently to make discs.
Bake at 350°F for 10-12 minutes or until golden brown underneath. Remove and let cool for 5 minutes on a cooling rack (if you can 😅) .
Serve warm. Makes 12 to 16 cookies. Store in an airtight container for up to 5 days.
Looking for simple tips to keep your family on the healthy track?
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