Mama’s Recipe Box is a weekly column in which KidGlue authors give hints on recipes that either your kids will love to eat or kids can help cook. This week Sarah Matheny makes “Anytime” Cookies.
This week’s sign of the apocalypse: Cookie Monster is cutting back on cookies. I happened to catch a little diddy that C-Mo was singing about cookies being a “sometimes” food. Good call, Sesame Street. But it got the little hamster in my head a spinning. What if I could come up with a cookie that could be an “anytime” food? What if I could create a cookie that my kids could eat for breakfast? This cookie is vegan, free of refined sugars and packed full of fiber and nutrients. I give you the “Anytime” Cookie!
“Anytime” Cookies
- 1/4 c. ground flax seed, divided
- 1/2 c. water
- 1/4 c. canola oil
- 1/4 c. unrefined organic sugar
- 1/4 c. unrefined organic brown sugar
- 1/4 c. chopped dried apricots
- 1/4 c. dried cranberries
- 1 t. vanilla extract
- 1 c. unbleached organic flour
- 1/2 c. organic whole wheat pastry flour
- 1/2 c. wheat germ
- 1/2 t. baking soda
- 1/2 t. ground cinnamon
- 1/4 t. ground nutmeg
- 1/4 c. chopped almonds (or any other nut desired)
Preheat oven to 350 degrees.
In a small bowl, combine 2 T. of ground flax with 1/2 c. of water. Set aside.
In a large bowl, combine flours, wheat germ, baking soda, remaining 2 T. of ground flax and spices.
To flax/water mixture, add sugar, oil, vanilla and chopped dried fruits. Add wet ingredients to dry ingredients, stirring until just combined. Fold in nuts.
Drop 12 spoonfuls of cookie dough onto cookie sheet sprayed lightly with non-stick spray. Bake for 12 minutes. Cool for one minute on pans and then transfer to cooling rack. Let cookies cool completely before moving to an airtight container.
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