The most buttery, crumbly cookies you ever did eat. Lunch Box treats never looked so good need I say more!
Chocolate Chip Cookies
1/3 cup coconut sugar
2 cups wholemeal spelt flour (brown rice flour for GF)
1 tsp bicarb soda
200g 70% dark choc chips or chocolate broken into chunks
- Preheat oven to 180’C and line a baking tray with baking paper
- Beat butter, vanilla, coconut sugar and egg in an electric mixer until light and fluffy
- Mix through flour, bicarb soda, and chocolate
- Roll mixture into heaped teaspoon size balls
- Place balls 2 inches apart and bake for 15 mins
- Cool completely on tray store in an air tight container in the pantry
Back to school week, put your aprons on and get baking…We all seem to have this extra enthusiasm when a new school year starts. We say to ourselves we are going to start making more homemade treats for the kids lunch boxes this year and so it begins, kinda makes you feel like you are doing a good job at this mum thing, right?
Then weeks and terms go by and we get tired or run out of ideas on what to make or time seems to be more scarce when after school activities start-up again and that once found enthusiasm is now diminished. Even the Betty Crockers’ of the world get like this, we as mums run around squeezing so much into our days sometime I get overwhelmed too on how I am going to get everything done. Don’t beat yourself up about it, it’s not the end of the world. As long as you are packing fresh fruit and somewhat nutritious snacks in their lunch boxes they will survive. We tend to put so much pressure on ourselves for everything to be absolutely perfect and reality is that sometimes things have to be compensated. You don’t have to be making everything from scratch every week as long as you read your labels for preservatives and additives and stick to low sugar items that is the main thing. Get to know which brands are best and stick to them.
When you do get some time make a big batch of some healthy snacks that either last for a while in an airtight container in the pantry or even better freezable so when you get desperate you have some on hand. Muffins, frittatas, pikelets, scones etc are great for freezing while cookies/biscuits, muesli and fruit bars have long shelf life if kept in cool space. I will try to post some recipes every so often to help when you are stuck for ideas and in need of changing things up.
Ginger Oat Cookies
1 1/2 cups organic rolled oats
1/2 cup almonds roughly chopped
1/2 cup desiccated coconut
1 tsp ginger
1/4 tsp nutmeg
1/2 tb coconut oil or butter
2 tb honey
1 tsp vanilla extract
1-2 tb milk of choice (almond for dairy free)
- Preheat oven to 150’C (300’F)
- In a high-speed processor, combine oats, chopped almonds, desiccated coconut, spices with the oil, honey, vanilla and blitz for 15-20secs
- Add milk and blitz again until roughly combined
- Line baking trays with baking paper
- Roll mixture into 20 small round balls, place on baking tray then with a fork lightly press down
- Bake for 25mins or until golden brown
- let them cool before moving them
Baking cookies is one of my favourite things to make with my kids. Letting them take control is hard at the start as my anxiety of perfection kicks in but I just have to let that go for this time. The smiles and excitement when they are measuring the ingredients, pouring and mixing makes me realise I’m giving them life long lessons and memories that they are not even aware of yet.
Not to forget the best part for them not necessarily me as I am a clean freak, getting their hands dirty and having imperfect shapes and sizes to my dismay and cant help myself to fix a few odd ones here and there.
As we wait for the them to bake the clean up begins not surprising they have bolted in need of a bathroom break then disappeared into space for this part of the fun can’t blame them.
Once the cookies are done the excitement and anticipation on their little faces melts my heart to jelly, to them seeing their creations is one of the most rewarding moments, the bursting of confidence streams through and the look of accomplishment as they take a bite of what they have just made makes it all worth the mess.
Now to keep their cheeky fingers out of the cookie jar will be another wishful task..
Strawberry Jam Drop Cookies
A fun easy kid friendly cookie recipe that is also gluten and refined sugar-free
2 cups buckwheat flour
1 1/2 cups almond meal
1 tsp cinnamon
pinch of salt
3/4 cup rice malt syrup
1/2 cup grapeseed oil or coconut oil
1/4 cup 100% pure strawberry spread no added sugar
- Preheat oven to 180’C
- In a large mixing bowl add all the ingredients except the strawberry jam
- Mix well to combine till takes the form of a dough
- With clean hands roll tablespoons of dough into ball and place on a lined baking tray
- Gently press down with your thumb to make a indent in the centre of each cookie
- Spoon teaspoon amounts of strawberry jam onto the cookies
- Bake in oven for 15mins till just golden
- Let them cool for 2-5 mins until firm