Gluten-free vegan cinnamon date “blondie” bars (date-sweetened)
Lately there’s been an especially annoying and annoyingly persistent refrain caught in my brain–that awful Cookie Jar chant. You know the one. Who stole the cookies from the cookie jar? [X] stole the cookies from the cookie jar… I don’t have a particularly good reason to particularly dislike that rhyming name game, but I do. The reason it’s stuck there is a little bit more endearing if somewhat problematic, in that little F has been taking to helping himself from the cookie tin housed in the freezer. Once, we thought that purchasing a new fridge with a large freezer drawer on the bottom would be useful in warding off snack sneaking, but no, it’s not. There are certainly conversations that need be had, rules and boundaries to be discussed. Yet there is a big, admiring, mushy part of me that wants to indulge our little big boy in every independent, empowered initiative to meet his own needs, including this one.
My accommodating nature and his nibbling cause are mutually fed, literally I guess, by the fact that for the moment our attempts at healthy messaging around treats and sugars seem to be sinking in. “No more sugar for you today, Daddy,” F will say with surprising regularity whenever Daddy’s caught snagging an extra snack. “If you eat too much sugar, you gonna be sick and your body gonna be confused.” It seems counterintuitive to reward such observations by being all the more lax on self-guided cookie ventures, but gee.
Another factor chiseling away at resolve to be more firm is that the cookie tin, which is actually rather small, is typically filled with these healthy grain-free sugar cookies from Chocolate Covered Katie. Or a vegan variation of these, which I created for Madhava. And right now, it’s loosely packed with these, date-sweetened, just a bit chewy, gluten free and vegan ‘blondie’ bars I had sifting around in my mind for awhile and finally got to try.
For someone who makes a point of trying not to eat cookies too often and goes to fairly significant lengths to make sure treats are on the healthy (for treats) side, I seem to have established a longstanding reputation for having a stash pile of cookies. Pre-parenting, our house was a routine stop-by for friends who routed long bike rides specifically to include a snack break from the freezer. When little F was born, the baking took a sharp downturn for a good while. But then my little sous chef got into mixing, measuring, stirring and baking with me…and there you go. The freezer was back in action as a (healthy-for-cookies) cookie trove.
These were originally meant to be a makeover of these quinoa cinnamon toffee bars I made for Ancient Harvest and loved when tasted but didn’t eat. They’re not dairy-free, for one thing. I had a few adaptations in mind, but before long the tweaks piled up so much there was barely any resemblance to the first version and walah! Whole new cookie. (In case you’re wondering, yes I just thought it would be fun to say/write ‘walah’.) They’re rather guiltless, and yummy. Superb fresh from the oven, with that gooey meltaway chocolate quality; and they hold up amazingly well in the freezer. They may even be best–once the straight from the oven time has passed–straight from the freezer.
There was a moment the other week while we were both still sick when I just collapsed in a mire of loneliness, negativity, and feeling sorry for myself. Everything was on hold. We were so cooped up. I hit such a low point that, looking over at my conked out child lying next to me on the bed, I felt the words pulse quietly against my brain, “This you-and-me alone deal is just not enough.” And as soon as the thought made its presence known, I recanted it. Truly, just then this diaphanous turning-point kind of ray of light glimmered into the room, kissing little F’s face; he opened his eyes and smiled, and out poured bright, loving energy that just flooded me.
Yeah, I was tired and prone to being overly emotional with every emotion all at once, but it was moving. You are absolutely, without question, more than enough, all by yourself, and always, my heart said to him. But it also managed to slip me a quiet revelation that one day, I need to be enough all by myself, too. I’m not sure I ever even felt quite that way before motherhood. It’s good to have goals.
Right now, I am so enjoying living in the fullness that is mostly this amazing little person, with nearly every choice I make, professionally, socially, and emotionally, pivoting around him. Right now, it’s enough to consciously work one day at a time at one day feeling enough as just me, myself. And trust that as time continues to flow that I will at least find solace in evolving reasons to keep a freezer stash of (healthy) cookies.
- 1 cup pitted dates (Medjool are amazing, but any)
- ⅓ cup plus 1 Tablespoon orange juice or water
- 2 flax eggs (2 tablespoons flax meal/ground flax in 5 tablespoons water)
- ½ cup almond butter (sunbutter will work, too)
- ¼ cup unsweetened applesauce
- 1 cup chickpea flour
- ¾ cup quick oats
- ½ teaspoon baking soda
- 2 flax eggs or eggs
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- ½ tp ¾ cup dark or semi-sweet chocolate chips
- Combine dates and water or orange juice in a saucepan over medium heat. Bring to a low boil; cook 10 minutes, stirring, or until most liquid is absorbed. If desired, pulse in a food processor until reaching a fairly smooth, jam-like consistency.
- Preheat oven to 350F. Prepare an 8-inch square pan with cooking spray or parchment paper and set aside.
- Transfer date mixture to a large mixing bowl and whisk in flax eggs. Add almond butter and mix until well mixture is smooth.
- Add all remaining ingredients to bowl, stirring to combine. Spoon batter (will be thick) into prepared pan and spread out until smooth and even. Bake for 20 minutes, or until edges are slightly puffed and browned and a toothpick inserted in the center comes out clean. Let cool 5 minutes before cutting and serving.