• 2 cups gluten free oats
  • 1/2 cup coconut sugar
  • 1/2 cup ground flax
  • 1/4 cup water
  • 1/4 cup coconut oil
  • 1/4 cup molasses {optional}
  • 2 eggs
  • 1 tsp vanilla
  • 2 tsp maple extract {optional}
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup of chocolate chips {lily's stevia sweetened}
  • *Egg Free version in notes

When one thinks of vacation, cooking, washing dishes and hanging out in the kitchen is not the vision we want to have, right?   When our family gets together, it always ends up in the kitchen. It is what we do to commune and make memories…not so much the dishes part but that is the side effect. A  family that eats together stays together!

This recipe was another family vacation improvisation!  I love the challenge of coming up with a recipe using the ingredients you’re given!  I guess it is sort of what I do anyway for our patients at Natural Medicine Clinic.  If their food sensitivity test comes back positive for eggs or {good Lord} coconut oil, we have to find alternatives.

Oats always seem to be in the pantry and can be put to good use for a homemade cookie!  Oats are inherently gluten-free; however, they can be contaminated in the fields {from neighboring wheat} or factory while processing.  So don’t be tricked by the “flourless” or “gluten free” terms used on products/recipes as traditional oats can have this hard to digest protein lurking behind such terms.

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People who have celiac disease or gluten sensitivities can sometimes eat certified gluten free oats.  We used Bob’s Red Mill Gluten Free Oats for this cookie recipe and other simple ingredients to make it an all time favorite,  healthy and oh so addicting!

I also wanted to mention the phytic acid in grains, like oats, is known to result in mineral deficiencies with diets high in grains.  Keep in mind that beans, nuts and other foods contain naturally occurring phytic acid; that is why it is key to have a diet that varies in whole, real foods.  I for one could eat oatmeal 24-7 because it is such a comfort food for me but I don’t because I  know that moderation with grains is best for me {and most of us}.

Nonetheless, we are creatures of habit.  Just like those creepy, crawling, web-dropping and flying creatures that I mentioned in my last post about Bats & Burgers!  If you experience arachnophobia I caution you to look at the following family vacation pictures.  They {my family} say it was tiny in comparison. To what? I have no clue and don’t even want to think about it any longer.  Maybe they were talking about its babies……yeah, let me just skip that part and go enjoy some cookies that remind me of family!

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Sometimes the “road less traveled” finds you in a blueberry patch, shoving them in your mouth or more humbling, a grave yard of of souls forgotten or poets not.

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Adriana, the youngest of the grandchildren, is loved by her cousins!

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Wild flowers, wine toasting, soiree under the warm glowing moon with fireflies twinkling like touchable stars…. is the way I will remember our New England family vacation.

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Peaceful lakes with gorgeous night skies, symphony of creatures in the night, brisk walks, fields of wildflowers waving to be picked, {vegan} marshmallows by the fire, cousins telling stories and jumping off the dock are the moments we cherish.

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Saratoga has a history {as far back as 14th century} for its effervescent healing waters; which is a must if you are in the area. I was skeptical but amazed at how my discontent and aches vanished after a tingly, mineralizing bath. It wasn’t until 1863 we were off to the races! Watching this sport at the Saratoga Race Track made me feel uneasy in some sensitive way but exhilarated when the horses flew by like the wind! It is the oldest thoroughbred race track in the United States and for certain a fun place to people watch if betting on the horses is not your thing.

Molasses Oatmeal Chip Cookies {gluten, dairy & egg, refined sugar free}
 
Prep time

Cook time

Total time

 

Author:
Serves: 14-18 cookies

Ingredients
  • 2 cups gluten free oats
  • ½ cup coconut sugar
  • ½ cup ground flax
  • ¼ cup water
  • ¼ cup coconut oil
  • ¼ cup molasses {optional}
  • 2 eggs
  • 1 tsp vanilla
  • 2 tsp maple extract {optional}
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ cup of chocolate chips {lily’s stevia sweetened}
  • *Egg Free version below in notes

Instructions
  1. Sift dry ingredients (except the coconut sugar and chips) together.
  2. Mix the oil, molasses, water, coconut sugar, extracts & egg {or egg re-placer: flax & water}.
  3. Add the liquid ingredients to the dry mixture and mix well; add the chips last.
  4. On stoneware/cookie sheet, use a tablespoon scoop of batter and round dough into balls.
  5. Bake in a 350 oven for 12-15 minutes depending if you like a crisper cookie.

Notes
I have made these without the molasses and maple extract and they were just as amazing! If you use the measuring cup for coconut oil first then for the molasses, it will slide out with ease. When spooning the batter onto your cookie sheet it can get sticky but wetting your hands helps to pat them together. *If you need these to be egg free, cut the oats to 1½ cups and pulse them in food processor to get them a tad grounded up. Use ½ cup water with ½ cup ground flax, forming a gooey liquid. Adding few tablespoons of chia is helpful to when not using eggs.

With A Spoonful of Health,

Dawn-Signature