More Cookies!

We love cookies in our house! I can't remember where I got this recipe from but I've been making it for a few years now - handy that its something the B2 and I can both eat. They are soft, cakey cookies and are yummy with chocolate chips, if you're able to have them. I've even made them with added cocoa powder before and they were delish! If you're avoiding gluten make sure you use GF oats. The recipe can easily be doubled and the extras frozen for a quick lunch box treat.

Banana Oatmeal Cookies
Makes about 18 small cookies

1 1/2 c gluten free oat flour (you can make your own by whirling oats in a food processor)
3/4 c gluten free oats
1/2 tsp each baking powder, baking soda, sea salt
1/2 c coconut sugar or sucanat (or you could use brown sugar, but its refined!)
1/3 mini chocolate chips (allergy free, optional)
1 medium banana, mashed (about 1/2 c)
1/3 c rice milk or milk of your choice
1 tsp oil (I use olive)
1 tsp vanilla

Preheat the oven to 375F. Line a baking sheet with parchment or a silicone mat.
In a medium mixing bowl combine oat flour, oats, baking powder, baking soda and salt and coconut sugar. In in chocolate chips is using. Stir well to combine.
Measure out milk in a large measuring cup. Add in oil and vanilla. Stir in banana.
Add wet to dry and mix to combine.
Allow mixture to sit for a few minutes.
Scoop out using a small (1 1/4 inch) scoop and drop onto baking sheet.  Leave enough space to flatten but you don't need space for them to spread - because they don't! Flatten with a spoon or fork.
Bake for 12 minutes until lightly browned and set.
Allow to cool 5 minutes on the baking sheet before removing to a cooling rack.

Here's Simon. Because who doesn't love Simon?! 

Well... my husband... but THAT'S IT! 

Oh to be a kitty all curled up in a basket!

Sorry to wake you...

SunButter Greenies

Hi everyone,
So my kiddies are finally better and off to school today. Thank goodness. I think one more day cooped up at home would have drove us all crazy - especially with the rain today!
I baked up these fun cookies last night made with SunButter and maple syrup. If you've never tried SunButter I highly recommend it! It tastes like peanut butter but there isn't a peanut in sight! They have sweetened and unsweetened. Its awesome for kids with allergies and great to sending to school! There is some chemical reaction that happens with the sunflower seeds and baking soda as the cookies cool and the centers turn dark green! The kids thought it was pretty cool and wanted to eat them for breakfast. And I let them!

I followed the recipe and used about 2 tbsp of batter per cookie which resulted in huge cookies. Next time I will use a smaller scoop, bake for a shorter amount of time and that way I'll be able to fit them in their lunchboxes. This recipe uses pretty much a whole jar of SunButter and a lot of maple syrup... If you're leery and just want to try the recipe out, you could easily halve it. Also you could substitute some agave for the syrup.

SunButter Greenies
Adapted from The Allergen-Free Bakers Handbook by Cybele Pascal (I love this book!!!)
Makes 24 3-inch cookies

2 c plus 4 tbsp Namaste Perfect Flour Blend (or Basic Flour Mix plus 1/2 tsp xanthan gum)
1 tsp baking soda
1 tsp sea salt
1 1/2 c SunButter (organic, unsweetened)
1 1/2 c maple syrup
2 tsp vanilla
1 1/2 c dairy-free, soy-free chocolate chips (optional)

Preheat oven to 350F. Line to baking sheets with parchment or Silpat mats.
In a medium bowl, combine the flour mix, baking soda and salt. Set aside.
Measure the SunButter in a glass, liquid measuring cup. Heat for about 1 minute in the microwave to soften.
Add the softened SunButter, maple syrup and vanilla to the dry ingredients. Mix well with a wooden spoon. Once combined add the chocolate chips, if using.

For Large Cookies: drop 2 tbps of batter onto the baking sheet, then flatten slightly with the back of a spoon.
Bake for 15 minutes, until lightly golden.
Let cool 5 minutes on the baking sheets before transferring to a cooling rack to cool completely. The cookies must cool all the way to turn green.

For Smaller Cookies: drop 1 tbsp of batter onto the sheet, flatten slightly with the back of a spoon.
Bake for 8-10 minutes, until lightly golden.
Let cool 5 minutes on the baking sheets before transferring to a cooling rack to cool completely. The cookies must cool all the way to turn green.