Oatmeal Chocolate Chip Cookies, gluten and dairy free
May 8, 2011
Happy Mother’s Day!! I remember long ago those Mother’s Day breakfasts in bed from my two adorable children! I remember waking to hear them rustling in the kitchen, chattering away at what they each felt I would like best. Early on, my kids knew two things…Mom liked to eat healthy and presentation was equally important! Carefully they would carry the tray into my room, a glass of juice or water, a toasted waffle or pancake and artfully arranged fruit.
Whatever they presented me truly didn’t stay in my memory as much as their effort and their adorable smiling, proud faces. They watched me carefully as I ate each bite, anticipating my sighs of delight and hoping that I choose one to be my favorite. A sibling competition rivalry…who made the best, what part of breakfast did Mom like better and how much did she eat, or finish! I could tell in their faces they were hungry after all their hard work, so I always made sure to share my wonderful breakfast!
The best was yet to come in their handmade cards. No store-bought card could ever compete with those made from the heart. My daughter, always girly and flowery, full of love and kisses. My son, wow, what a cutie he always was (and is) created his cards thoughtfully and reserved, not displaying too much “love” but just enough to get the message across and make me smile!
That was then, and this is now. If my 20 year old and 18 year old climbed in bed with me now carrying my breakfast tray I would certainly be taken aback! I know if Gina could get away from school and work she’d be right there in my kitchen. Adam, unless having to get up for work, normally doesn’t surface any early than noon time. But it really doesn’t matter. As I sit here typing away on Mother’s Day, I have my memories, lucky, happy memories that I will cherish forever.
I baked these cookies yesterday as a little treat for myself. I rarely deprive myself of a decadent dessert, but I do like baking up treats that will make me feel good about eating them, i.e., less guilty. Oat flour replaces the white flour; I purchase the oat flour but I have read that it can be made by simply processing oatmeal into a flour. While I use agave as my preferred sweetener, raw, turbinado sugar is what I used in these cookies. See Note below for using agave. Applesauce is my healthy substitute to butter and just a small amount of chocolate sweetens up these little cookies! These are a soft, cake like cookies, best stored in the refrigerator.
1/2 cup raw, turbinado sugar * Note: Can substitute 1/4 cup agave
1 teaspoon cinnamon
1/4 cup mini chocolate chips (full 1/4 cup!) (or use raisins, cranraisins or chopped nuts!)
1 teaspoon canola oil
1/3 cup almond milk
1/2 cup unsweetened applesauce
1 teaspoon vanilla
Preheat oven to 375 degrees. Combine all dry ingredients in a large bowl. Combine all wet ingredients in another bowl. Add the wet to the dry and hand mix thoroughly to combine. Using a small ice cream scoop, drop onto a parchment or Slipat lined baking sheet. Bake for 12 minutes till lightly golden for a soft cookie, 15 minutes for a crisper cookie. Makes about 2 dozen.
I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.