Bake The Cookies

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I was raised in a culture of love-by-the-way-of-food. It comes down from both my mom and dad’s sides, and I’ve gladly inherited that legacy since becoming a parent. Food is made from scratch and piled on plates whenever there are more than two family members gathered in a room. For me, it doesn’t just bring comfort; it’s a call out for togetherness.

We’re nearing the end of a school year and looking forward to the shift in gears and a chance to let our collective guard down. We’ve filled the summer calendar with opportunities to relax and recharge (we’re not used to so many blank squares!). We do love to experience new things and spend time with other people, but being home together is always the favoured choice when we need a break from the rush and hustle.

I can almost see the finish line, but that doesn’t mean I’m not spending a lot of time looking back on the year behind us. I’m wondering if we got it right and what could have gone better, and I also worry about the year that’s waiting up ahead. When I’m feeling untethered like this, I usually go straight to the kitchen and start thinking about which favourites or comforts I can offer up like love notes. Last weekend, I landed on these power-packed breakfast cookies. My older kids are about to enter weeks of cramming and exams, so I’m trying to fill the freezer with quick snacks. This recipe was easy to double batch. And the cookies freeze well in an air-tight freezer bag.

They are actually a variation of a recipe I found here. I substitute the tahini with applesauce and add chia seeds for my own version. Thanks to Erin and Dara for their fabulous recipe (they have many more if you check out their site), which I’ve pasted below with my own twist.

Ingredients:

1 cup rolled oats

½ cup whole wheat flour

¼ cup ground flax seed and chia seeds (or hemp hearts)

1 tsp cinnamon

½ tsp baking soda

½ tsp salt

1 ripe banana (mashed)

½ cup unsweetened apple sauce

⅓ cup maple syrup

½ cup chocolate chips

Directions:

1. Preheat oven to 350 and line a baking sheet with parchment paper.

2. In a large bowl, mix together oats, whole wheat flour, ground flax seed, chia and/or hemp seeds, cinnamon, baking soda, and salt. In a small bowl, whisk mashed banana, apple sauce, and maple syrup.

3. Add wet ingredients to dry and mix until well combined. Add chocolate chips and mix again.

4. Using a ¼ cup measuring cup, scoop batter about 3 inches apart on baking sheet. Flatten cookies lightly with your hand. Bake for 15 minutes or until firm and brown around the edges.

5. Let cool for five minutes on a baking sheet. Remove to cooling rack and let cool completely.