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.

Bars (1 of 6)

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.  

Bars (2 of 6)
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.

Bars (4 of 6)

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.

Chat wedding practice (3 of 5)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.

Gluten-free vegan cinnamon date “blondie” bars
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Ingredients
  1. 1 cup pitted dates (Medjool are amazing, but any)
  2. ⅓ cup plus 1 Tablespoon orange juice or water
  3. 2 flax eggs (2 tablespoons flax meal/ground flax in 5 tablespoons water)
  4. ½ cup almond butter (sunbutter will work, too)
  5. ¼ cup unsweetened applesauce
  6. 1 cup chickpea flour
  7. ¾ cup quick oats
  8. ½ teaspoon baking soda
  9. 2 flax eggs or eggs
  10. ¼ cup unsweetened applesauce
  11. 1 teaspoon vanilla extract
  12. 2 teaspoons ground cinnamon
  13. ½ tp ¾ cup dark or semi-sweet chocolate chips
Instructions
  1. 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.
  2. Preheat oven to 350F. Prepare an 8-inch square pan with cooking spray or parchment paper and set aside.
  3. Transfer date mixture to a large mixing bowl and whisk in flax eggs. Add almond butter and mix until well mixture is smooth.
  4. 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.
Happy Apple Natural Kitchen http://www.happyapplekitchen.com/

Gluten-free banana blueberry coffee cake with granola topping (aka Monk’s practice birthday cake, aka “best cake ever”)

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We’ve been feasting in our living room a lot lately, and by ‘feasting’, I mean this:

guys feast

And the feasting isn’t limited to the cardboard builder’s block tables and chairs of “Chocolate Wally’s”, our 3-year old’s chosen play restaurant name which is sometimes shunted to the side in favor of “No Noggin’s” instead. In the kitchen, we’ve been gnoshing on cake. (Quick aside, isn’t “Chocolate Wally’s” the cutest, most enticing restaurant name? If it isn’t already in existence as a ‘real restaurant’, it needs to be, one day.) 

What I mean by cake, specifically, is breakfast cake which is also very important “practice” birthday cake for THE very important Monk, whose birthday is coming up in February (Valentine’s Day). This information alone should be testament enough to the scrumptious, wholesome loveliness of this cake. Anyone who knows anything about Monk knows he deserves the very best.

coffee cake

We all know anything labeled “cake”, from coffee cake to birthday cake to be a sometimes-only treat. I mean, we love them, but not on a regular basis, right? When it comes to this cake, however, there’s so much to glow about. First, its yumminess meets the standard for the BIG birthday celebration cake while the combined ingredients rise to optimistic requirements for healthiness. Chickpea flour has yet to let me down, though I’m sure I’m bound to push the boundaries eventually. Ripe bananas and just two tablespoons of honey (or maple syrup for vegan) are plenty enough sweetener when delivered parceled into the dense, moist texture the garbanzo bean flour brings. And what ties it all together and makes prep a quick cinch in the morning is the sprinkling of delectable granola baked on top. 

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This past Saturday, I had the pleasure of attending a blogger’s event hosted by Sprouts Farmers Market and Fiona’s Natural Foods at the Fiona’s production facility in north Longmont. The building space is shared with several local brands, all of which share like-minded philosophies concerning health, sustainability, and compassion. Our group was treated to a tour of the facility, and throughout it was apparent how much meticulous care and purpose went into every corner.

fionasThe owners of Fiona’s Natural Foods, a family with combined interest and experience in agriculture and food service,  purchased Fiona’s Natural Foods from the Fiona, a woman from Boulder inspired by a family recipe. Touring and tasting product, the fact that the Fiona’s team today is committed to the original mission of good nutrition and whole health was clearly evident: slow roasting and hand-tossing to bring out the best in flavor and texture; using only quality ingredients; sweetening with organic coconut nectar, the newest in superior sweeteners that I’m just learning about. Coconut nectar comes from a painstaking process of tapping the flowering stems of the coconut blossom to draw sweet sap.  The sap is then evaporated at low temperatures, producing a raw, low glycemic syrup that provides perfect, delicate sweetness to perfect, crunchy granola…

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which also happens to provide the perfect sweet-crunchy topping for breakfast/birthday cake for the very best of friends. “Best cake ever,” Monk pronounced it. In this moment, in our house, there may be no greater foodie stamp of approval. 

 

Gluten-free blueberry banana coffee cake with granola topping
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Ingredients
  1. 1 1/2 cups chickpea flour
  2. 2 teaspoons baking powder
  3. 1 teaspoon baking soda
  4. 1 teaspoon ground cinnamon
  5. pinch sea salt
  6. 2 large eggs or egg replacer equivalent (such as Bob's Red Mill)
  7. 2 tablespoons honey or maple syrup
  8. 1/4 cup unsweetened applesauce
  9. 2 tablespoons olive oil or melted coconut oil
  10. ½ cup almond milk
  11. 3 medium very ripe bananas, mashed
  12. 1 cup fresh or frozen blueberries (defrosted)
  13. 1 teaspoon vanilla extract
  14. 1 cup Fiona’s almond millet granola (or vanilla sunflower, or any flavor really!)
Instructions
  1. Preheat oven to 350°F. Line a 9-inch round (or square works, too) baking pan with parchment paper or coat with cooking spray.
  2. In a large bowl, whisk the flour, baking powder, baking soda, and cinnamon. Make a well in center of flour mixture. (If using frozen blueberries, add to dry mixture to coat.)
  3. In a small bowl, whisk the eggs or egg replacer, honey/maple syrup, almond milk, applesauce, banana, oil, and vanilla until well blended. Add to the flour mixture in large bowl, stirring to blend.
  4. Pour the batter into prepared pan and sprinkle top with granola.
  5. Bake in the preheated oven for 35-40 minutes or until a wooden pick inserted in the center comes out clean. Let cool 5 minutes before removing from pan. Serve warm.
Happy Apple Natural Kitchen http://www.happyapplekitchen.com/

Gluten free, dairy free gingerbread cutout cookies (vegan option)

We’re five days out from Christmas, and our tiny kitchen has been basking in holiday baking merriment, whirling in cookie rolling flurries, and pulsating with disproportionate stressing over keeping to a baking schedule. The yields from all this activity? Gingerbread, (almost) exclusively. Gingerbread people, stockings, trees, and stars, once cooled whisked into packages or freezer for gifting.

gingerbread-men

Last year I made no less than six varieties of holiday cookies, mostly for a merrily scrumptious recipe project. This year, I’ve looked on admiringly with a touch of envy at friends’ Insta-feed’s spectacular cookie assortment displays.

Not that there hasn’t been variety within our gingerbread parades. We started with this gluten free, vegan recipe I created for Ancient Harvest last year. Then I found this marvelous, perfect recipe from Cookie and Kate, which turned out beautifully using One Degree Organics’ sprouted whole wheat (2 cups) and sprouted rye (1 cup) flours. Finally, this mash-up of the two, which was splendid. I’m sure chickpea or your favorite gluten free flour blend would do as well as the quinoa. For vegan cookies, just replace the egg with one flax egg (1 tablespoon flax meal with 2.5 tablespoon water) and add in 1/4 cup almond butter. If you’d prefer nut-free, you can afford to lose the almond butter. I just think it gives a little helpful boost of solidness.

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But the real difference in all these gingerbread batches has been in the spirit of the baking. 

Last week, we spent just under a week on the east coast for an early Christmas with my family. It was a quick, packed, lovely week and we all came back cranky. Maybe there was a little big of post-holiday anticlimax happening, despite returning to our tree, lights displays, a string of more holiday fun to look forward to. Maybe it was hormones (mine). Most likely it was the snowball effect that time zone adjustments, lost sleep, excitement, lots of stimuli, and the roller coaster of being three can have on a little person, and the ensuing impact of that little person’s big feelings on their big people’s emotions. In any case, we were all rather crabby in spurts, especially me. 

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What made the humbugginess sting a little more was guilt that came with reminders that for many, this is a season of sadness; when even focusing on loving and giving comes packaged with the painful ache of loss and longing. Three days into curmudgeonly impatience, and conscious shake-off steps needed to be taken.

ice-skateSo today little F and I had a perfect day, sprinkled with the best of lovable imperfections.

Early in the morning, little F and I sorted through clothes and bundled up a stack to take to the OUR Center, an amazing local resource providing a range of individualized, personal support for people in need. It was just a quick, friendly drop-off, but afterward I heard Little F telling Monkey in the car, “Monk, some kids don’t have toys. Some kids don’t have warm clothes. Some kids don’t have food, Monk.” If that didn’t get my grinchy heart back to it’s usual size…I’d be lying if I even suggested it. He is listening came the thought, leaving me renewed with bubbling gratitude for my magical, inquisitive, can-do determined sometimes-threenager. 

After, we went ice skating. 

And we baked cookies. More “ginger-man” cookies–therapeutic, giggle-inducing while at the same time calming cookies. Rolling the dough, cutting our the shapes…it was a timely throwback to the simple joy of playdough, and it was just what I needed. We dusted with coconut sugar “sprinkles” and pressed in raisin eyes, mouths, and buttons. It’s an obvious irony, how the holidays enfold us with repeated messages of what they’re all about…peace, love, togetherness…and at the same time sweep us up into frenzied motions that leave us mentally at the opposite pole. Today the message resonated. Today we stopped and smelled the cookies. Happy holidays, friends!

Gluten-free, dairy-free (vegan option) gingerbread cutout cookies
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Ingredients
  1. 3 cups quinoa flour, plus additional for rolling
  2. ½ teaspoon baking powder
  3. ¼ teaspoon baking soda
  4. pinch salt
  5. 2 tsp ground ginger
  6. 2 tsp ground cinnamon
  7. 1/4 tsp ground cloves
  8. 1/4 teaspoon ground nutmeg
  9. 1/2 cup packed brown or coconut sugar
  10. ½ cup blackstrap molasses
  11. 1/2 cup liquid coconut oil OR 1/4 cup coconut oil, 1/4 cup olive oil
  12. 1 egg OR for vegan option, 1 tablespoon ground flax meal mixed with 2 ½ tablespoons warm water (*also suggest adding 1/4 cup almond butter for vegan version)
Instructions
  1. In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
  2. In a separate bowl, mix brown or coconut sugar, molasses, coconut and olive oils and beat on a low with a mixer to thoroughly blend. Beat in egg or flax egg and almond butter.
  3. Gradually add flour to the wet ingredients and stir to combine. Chill one hour or overnight.* (I don't actually always bother to chill the dough, and the cookies have held shape just fine.)
  4. Preheat oven to 350 degrees.
  5. Line a baking sheet with silpat or parchment paper. Carefully roll out dough on a floured surface to approximately ¼ inch thickness, sprinkling the top of the dough with flour as needed before rolling.
  6. Carefully cut dough into desired shapes. Place on baking sheet one inch apart. Sprinkle with coconut sugar and decorate with raisins if desired.
  7. Bake for 8-10 minutes or until cookies appear only slightly browned on the edges. Let cool and sprinkle with powdered sugar or ice if desired.
Adapted from Cookie and Kate's Healthy Gingerbread Cookies
Happy Apple Natural Kitchen http://www.happyapplekitchen.com/

Sweet potato casserole with quinoa (or oat) pecan topping

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Anyone else feeling a little dazed, wondering whatever happened to Thanksgiving? It was lovely, but where did it go? As much as I love the open invitation to officially bring out the holiday season sparkles, this year I’m struggling to keep up with speedy time more than ever, and it feels like I’d better not dare close my eyes unless ready to wake up to 2017, tomorrow.

It’s a little ironic, this year’s dwelling on the fleetingness of Thanksgiving, when actually I stretched it out over weeks and in truth am still stretching. Dave’s mum visited us from England for most of November, and since not only does Thanksgiving not feature in English tradition but it also happened to coincide with Dave’s 40th this year, I chose to focus on Thanksgiving moments and emotions in subtle, grateful-but-also-gratifying ways for pretty much a whole month.

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It started the day after Halloween, with this casserole. After that came a festive vegan Sunday dinner with Thanksgiving flair, kicking off Thanksgiving week. Stuffed acorn squash, stuffing, cranberry sauce…that sort of thing. On Thanksgiving Day itself, Little F and I shared a pumpkin pie breakfast smoothie and roasted pecans pressed in a Medjool date to taste like pecan pie. And this week, Thanksgiving over, I’m finishing my personal alternative Thanksgiving dinner-snacks with a welcome reprise of this delicious casserole, left off the Sunday Thanksgiving dinner only because my MIL isn’t the sweet potato’s biggest fan.
It feels somewhat greedy to venture beyond the basics of being thankful for simply, food…but even so these sweet potatoes make my gratitude list. I do love this dish. It’s a scrumptious side, a snack, a bit of breakfast in moderation, or dessert. And so much lighter than the typical creamy, marshmallow-topped version. I originally made if for Ancient Harvest, and it became an instant tradition, easy to tweak and equally delicious with every alteration.

 sweet-potato-casserole
To slow down Thanksgiving, literally savoring it in stages, felt quietly appropriate this year in a number of ways. One, I’m a little loath to even note. After a year of healing a running injury, a couple extra pounds snuck up on me for one thing, so it was handy to step back from an overload of sentimental feasting. I suspected but wouldn’t step on the scale for a good while. Because, old ghosts, numbers being deceptive…there were all sorts of reasons. But mostly the ghosts. And fear. For a long time, the scale has been a healthy thing for me to avoid. When I did dare brave the thing however, confirming my suspicions, I was able to get back pretty quickly. I don’t mean that to sound glib, like weight loss is easy, because it isn’t. It’s only worth noting because it was a good reminder, information propels progress.
To say I was disappointed with the results of this year’s election and the appointments thus far would be an understatement. But in all honestly I have also been oddly inspired. When typically this time of year I’d be logging hours on the treadmill tuned into Christmas movies and rom-coms on Netlix, this year I’m choosing documentaries. (OK, about half the time I am.)

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It’s hard work to become informed, and the work never actually ends. Compared to where I’d like to be, I’m still doing a pitiful job of it. Also, there are some things I’d rather not know. If Alzheimer’s is hands-down written in my cards for instance, or if the world is going to end tomorrow (undecided on the latter…would you want to know?). But it is gratifying to take a broader view of things and to consciously work on building and fortifying my beliefs with information as much as my default, emotions. I’m sure my choices are still overtly slanted to my personal biases overall, but just making the efforts has been quietly reinforcing my faith in the potential of personal power.
So what is the connection between two not-well-related tangents and my favorite sweet potato casserole? Probably there is none. Sweetness in knowledge, at a stretch. But I am finally beginning to understand, attempted connections don’t always have to be successful to not be considered failures. What matters is we try.

Sweet potato casserole with quinoa-pecan topping
Created for Ancient Harvest
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Ingredients
  1. 2 pounds sweet potatoes (3- 4 medium)
  2. ¼ cup pure maple syrup
  3. ¼ cup unsweetened almond milk
  4. 1 teaspoon vanilla extract
  5. 2 large eggs
  6. 1 teaspoon ground cinnamon
  7. ¼ teaspoon ground nutmeg
  8. ⅛ teaspoon ground ginger
  9. dash salt
  10. ½ cup Ancient Harvest™ quinoa flakes (or sub quick or lightly processed oats)
  11. 1 tablespoon packed brown sugar (or use coconut sugar)
  12. ½ cup finely chopped pecans
  13. ¼ teaspoon ground cinnamon
  14. 1 tablespoon melted coconut oil or olive oil
Instructions
  1. 1.Preheat oven to 400 degrees F. Prepare an 8-inch square baking dish with cooking spray.
  2. 2.Scrub sweet potatoes puncture with a fork. Place potatoes on a baking sheet lined with foil and bake for approximately one hour, or until soft. Allow potatoes to cool, 5 minutes.
  3. 3.Cut open potatoes and discard the skin. Place potatoes in a large bowl and add in maple syrup, milk, vanilla, egg, salt and spices. Beat until smooth with an electric mixer. Pour into prepared baking pan.
  4. 4.To prepare topping: Mix the quinoa flakes or oats, brown sugar, pecans and cinnamon in a bowl. Use a fork to stir in the melted butter. Sprinkle evenly over the potato mixture. Bake 40-45 minutes. Serve warm.
Happy Apple Natural Kitchen http://www.happyapplekitchen.com/

Vegan chia chocolate chip cookies

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Should I be feeling guilty over the inherent laziness in what is essentially a re-post…again? If yes, then maybe I can bake you some of these and all will (hopefully) be forgiven. Or maybe not. I’ve been marveling recently at the satisfying effectiveness of consciously bringing mindful eating behaviors to the table, literally. Food tastes better and less is more satiating. These cookies could threaten to hijack the zen from my personal slow food movement experiment at home. 

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I love the concept of mindful eating, and generally would have thought myself to abide by the principles. Except a few weeks ago, I started to catch myself enacting certain habits I hadn’t realized I’d created over the past few busy years, like racing through dinner to get on with clean-up before Little Chef bedtime routines, or grabbing handfuls of food on the fly. Slowing down and checking in with myself refreshed energy levels I hadn’t even noticed had gone stagnant. I’ve been a little awed by the power of being just that little bit more conscious, since. 

Then there are these cookies. They’re just so scrumptious. Easy to relish slowly, but just as  easy to gobble…a little bit tougher to keep from relishing too much, maybe.

I loved the original version, but I haven’t been baking them. Because, despite how it may appear, we don’t eat cookies that much. And while the originals are “healthier” than your typical cookies, they aren’t even close to being as close to actually healthy as other also yummy options.   

 

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Rather than ramble about all the things behind the ‘why’of not baking chia chip cookies…back to this vegan variation. My friend Angie had a surplus of chia seeds and kindly gave us a jar. Her husband further graciously blew out our sprinklers. And I wanted to experiment with vegan chocolate chip cookies because, fun. See where this is going? I wasn’t sure whether subbing in two flax eggs for one real egg would work, or if a coconut and olive oil combination would beat out butter, but what came out of the oven was divine. Better than the original, even. 

I used One Degree Organic’s sprouted whole wheat flour for these. Since discovering their quality, sprouted whole grain, organic flours about a year ago, I’ve been using them almost exclusively…the *almost* being for the notable exceptions of chickpea and almond flours (which aren’t carried by the brand). Baking with these quality flours, we experienced immediate benefits like (significantly) better digestion and delicately enhanced taste and improved texture of baked goods.  Over the course of the year, I’ve learned so much more about the health benefits that come from carefully sourced, trusted grains, as well as from thoughtful methods. Sprouting, for instance, naturally unlocks nutrients, making them readily available and easily digested. Sprouted grains seem to deliver a special lightness and milder, but more delicious flavor, too. 

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Little things making a big difference is common knowledge enough to be cliché , which is maybe part of why the impact of those little things still comes as such a pleasant surprise. Mindful eating, sprouted grains. Slashing back on smartphone time…may as well throw that in there, being both tough and worthwhile enough.  And cookies. Sometimes you just can’t underestimate the power of a cookie for brightening a day. 🙂

Vegan whole wheat chia chocolate chip cookies
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Ingredients
  1. 3/4 cup rolled oats
  2. 1 cup whole-wheat flour
  3. 2 tablespoons chia seeds
  4. 1/2 teaspoon baking soda
  5. 1/4 cup liquid coconut oil
  6. 1/4 cup olive oil
  7. 1/3 cup coconut sugar
  8. 1/3 cup brown sugar
  9. 2 flax eggs egg (2 tablespoons flax meal in 5 tablespoons water)
  10. 1 teaspoon vanilla extract
  11. 1 cup dark chocolate pieces or semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350°F. Prepare a large baking sheet with cooking spray, parchment paper or silpat.
  2. In a medium bowl mix together flour, baking soda and chia seeds.
  3. In a small saucepan combine olive and coconut oils, coconut sugar, brown sugar, flax eggs and vanilla; stir to combine and add to dry ingredients.
  4. Stir in chocolate pieces or chips.
  5. Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.
Happy Apple Natural Kitchen http://www.happyapplekitchen.com/

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