My 10 month old is starting to want what everyone else has. Since we are keeping him away from dairy, wheat, and refined sugar, it’s kind of hard to allow him to taste a cookie someone else is eating. So I decided to make him some healthy cookies so that he gets something special while people are eating Christmas cookies.
Archive for the ‘cookies’ Category
I have no idea why these are called “Mama’s Cookies” but that is the traditional name for these gingerbread sandwich cookies. I think the healthy version turned out pretty well, although I think the powdered sugar frosting filling is nicer than the Rapadura one.
This was based on a recipe in Eating Better for Less, although I made a few modifications. I would love to hear how it comes out if you soak the grains first. If anyone tries it, let me know. Otherwise I may try it when I make these next time.
3 cups oatmeal (if you are gluten free, use gluten free oats)
1/3 cup brown rice flour
1/4 cup whole wheat, spelt, or oat flour (can use gluten free oats to make oat flour if needed)
1/2 tsp salt
1 tsp cinnamon
1/4 cup coconut oil
1 egg, beaten
2 Tbsp coconut oil
1/4 cup honey
1 cup boiling water
1 cup pitted dates
Preheat oven to 350. Pour boiling water over dates and let sit until soft. Pour off 1/2 cup water into another bowl and discard the rest. Puree dates in food processor or blender.
In a large bowl, mix oatmeal, flours, salt, and cinnamon. Add the 1/4 cup coconut oil (if cold, then cut into pieces) and mix until well combined.
Add remaining coconut oil and honey to the 1/2 cup hot water, stir until softened. When water is cool enough, add the beaten egg. Pour the liquid mixture into the flour mixture and combine to make a soft dough. Press half the mixture into a greased 8″ square pan. Spread the pureed dates over the top. Top with remaining dough, spreading evenly.
Bake 35 minutes. Makes 16 bars.
I meant to post this one before Christmas in case anyone was doing last-minute Christmas baking, but things were too hectic getting ready here and I had no time.
1 1/2 cups + 2 Tbsp margarine
1 1/4 cups maple syrup
1/2 Tbsp cloves
1 Tbsp cinnamon
1/2 Tbsp ginger
1 tsp cardamom
1/2 Tbsp + 1/2 tsp baking soda
3 cups spelt flour
1/2 cup water
Mix margarine and syrup. Add spices and baking soda. Alternately add flour and water until all mixed. Refrigerate overnight.
Roll out and cut into shapes. Bake on a cookie sheet lined with parchment paper for about 5-7 minutes at 400 F. Make sure to leave room between the cookies.
Makes around 150 cookies, depending on size of cutters used. (When we use Christmas shapes, we usually end up with fewer because they are bigger cookie cutters).
In time for holiday baking. I just made these for a Christmas party where a lot of people had food sensitivities, and they were well received.
1 cup brown rice flour
3/4 cup quinoa flour
1/4 cup arrowroot flour
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1/2 cup coconut oil
1/2 cup maple syrup
2-3 Tbsp rice milk (or hemp or soy milk, or goat milk for non-vegan)
1 tsp vanilla
For rolling: 1/2 cup maple sugar + 3 Tbsp cinnamon
Mix dry ingredients. Cut in coconut oil. Add remaining ingredients and form into balls. Roll in sugar/cinnamon mix, if desired. Flatten balls slightly on cookie sheet if you want a flatter cookies, they don’t spread. If you don’t have maple sugar, just sprinkle lightly with cinnamon.
Bake at 350 for 10-15 minutes.
These are a common treat in Scandinavia. You can buy them at IKEA as “Delicato chocolate balls”. I don’t know what they are called in Swedish, but they are called kókoskúlur in Icelandic. I needed to make a gluten-, dairy-, and soy-free treat for a Christmas party, and I thought I would try out making a version of these without any of the forbidden ingredients. The result is great. They taste just like the original, even though they use carob instead of chocolate.
1 1/2 cups oatmeal, ground in a food processor so it is almost a powder
1 c. coconut oil
3 Tbsp carob
2 tsp cereal coffee *
1 tsp vanilla
1/2 cup maple syrup
unsweetened coconut for rolling
Mix all ingredients together except coconut, making sure to work out all the lumps in the coconut oil. Roll into balls about 1 1/2 inches in diameter. Roll the balls in coconut. Refrigerate until hard and serve out of refrigerator.
Makes about 24 (depending on the size you make).
* Note: All the cereal coffee I could find has barley, which is not gluten-free, so if you want a gluten-free version, leave this out. If you can do regular coffee, you can use regular instant coffee.