Soft Oatmeal and Raisin Cookies -- vegan, nut free, and easy

These are very soft, very yummy, and quick to make.

I made some chocolate chocolate chip oatmeal the other day. The cacao powder in the mix made the batter thicker, so I found myself adding a little pea protein powder to this one to adjust the texture. Delicious, and dare I say nutritious.

I've been into the super minimalist ingredients lately -- like the mashed banana, oatmeal, and chocolate chip. These are a little more involved. But delicious.

equipment needed:

baking parchment or silicone baking mats

baking sheets

mixing bowl

measuring cups

measuring spoons

mixing spoon

seed grinder

ingredients:

a)

2 cups scotch oatmeal

1/2 cup tapioca starch

1 cup shredded coconut (organic unsweetened)

1 cup coconut sugar

1/4 cup ground chia seeds

1/4 cup pea protein powder

b)

1 tsp cream of tartar + 1/2 tsp baking soda

1/2 tsp sea salt

1 tsp ground ginger

1 tbsp ceylon cinnamon

c)

2 cups water

1 tsp vanilla extract

d)

1 cup organic raisins

directions:

pre-heat the oven to 345 degrees

1. in a large mixing bowl, combine all the ingredients from a) and b)

2. when this mixture is completely integrated, add the ingredients from c) and mix well

3. add the raisins

4. stir well, and let sit for a few minutes

5. scoop spoonfuls of batter onto a lined baking sheet, don't flatten

6. bake for 15 to 20 minutes at 345

(I baked it for 20 minutes when there were 2 trays in the oven, swapping their positions halfway through the bake. I baked a single tray for 15 minutes.)

I got 4 dozen small cookies from this recipe!

Sunflower Seed and Raisin Muffins -- morning glory breakfast muffins?

Lunch-box, smunch-box. Yeah, you heard me. Smunch-box. As in: stuff it. Stuff it in your smunch-box. Which is exactly what I did with these little bites. Lunch box muffins that will energize your ankle biter. Pea protein, hemp hearts, chia seeds, and sunflower seeds give these muffins a powerful punch. Keep your energy up, and your blood sugar stable, and taste great. Tall order, but we filled it. So go ahead and stuff it in your smunch-box. You'll be glad you did.

3 cups water  (2 cups??)
1 cup coconut sugar

1/2 tsp sea salt
3 tsp cinnamon
1 tsp ginger

1 cup finely ground hemp hearts
1/4 cup finely ground chia seeds

1 cup ground sunflower seeds
1/2 cup pea protein powder
1 tsp baking soda


1 cup raisins
1 cup whole sunflower seeds


directions:

1. preheat the oven to 345
2. combine the ingredients in the order listed
3. scoop the batter into prepared muffin cups
4. bake at 345 for 60 to 90 minutes
5. remove from muffin cups when cool

The Trail Mix Variation -- awesome school cookies -- vegan, sugar free, nut free, gluten free, grain free!!

In addition to a nut-free lunch, I need to pack 2 nut free snacks for my grade-one kiddo. These are a good kiddie snack because they are packed with natural, high-energy components. Because, you know, I'm still on my high horse about keeping kids away from processed foods. Don't get me started!! This time, for the cookies, I decided to throw in some pea protein powder for extra 'oomph' this time, and added more mix-ins. I think they are delicious, and my child has no trouble gobbling them down when he needs a quick nibble. No nuts means they are school-safe. No sugar means I'm happy. The krisda chocolate chips are stevia sweetened, and of course entirely optional.  The sunflower-seed-and-raisin variety are terrific in my opinion. This version, with the krisda chocolate chips, raisins, sunflower seeds, pumpkin seeds, and shredded coconut as mix-ins was really just because I can. But not, strictly speaking, necessary.

1 cup water
1 cup coconut sugar
1 tbsp vanilla extract

1/2 tsp sea salt
1 tbsp ground vanilla bean

1/4 cup ground chia seeds
1/4 cup raw cacao
1/4 cup carob powder
1 cup ground up hemp hearts
1 cup sunflower seed flour
1/4 cup pea protein powder

1/4 cup coconut flour
1 tsp baking soda

1/2 cup whole sunflower seeds
1/2 cup raw pumpkin seeds
1/2 cup shredded coconut
1 cup organic raisins, picked through
1/2 cup krisda chocolate chips


directions:

1. preheat the oven to 345
2. combine the ingredients in the order listed
3. form balls of the dough, and place on a lined baking sheet (lined with parchment or a silicone baking mat)
4. flatten the balls with a fork dipped in water
5. bake at 345 for 20 minutes
6. will make 2 trays -- 3 to 4 dozen depending on size