A treat to warm any holi-day.
One of my favourite childhood memories is based on the smell of oatmeal cookies baking at my grandmother’s house, her lovely blue cookie tin, the deliciousness of the cookies, my gramma’s house and of course my gramma.
Family traditions can trigger memories and emotions that may be pleasant or unsettling. Either way, you have an opportunity to create new traditions that bring meaning and joy to your life.
These cookies are one of my favourites. I have always done the holiday baking with my kids or my sister, we have special aprons and ways of doing it that make it ours. And we have the cookie tin. It’s a cherished memory that I re-created for my family and myself.
I have taken the gluten-free cookie recipe from a friend and adapted it to capture the taste and texture of my grandmother’s cookies and added an element of protein to help balance the sugar.
I usually don’t use sugar in my baking however sugar seems to be called for so why not?—in small doses of course! I recommend using all gluten-free organic ingredients.
Oatmeal Chocolate Chip Cookies
Preheat oven to 350 degrees
2 cups almond flour
1 teaspoon baking soda
1 ½ teaspoons Celtic Sea salt
1 cup brown sugar
1 cup cane sugar
2 cups rolled oats
2 cups dark chocolate chips
1 ½ cups unsweetened shredded coconut
1 cup butter
1 ½ teaspoons vanilla
Dribble of milk
Melt and cool butter.
Beat sugar into the butter, add egg and milk and beat until creamy.
Mix dry ingredients together and beat into butter mixture.
Roll 1 teaspoon of batter into a ball and place on a cookie sheet.
Bake for 10- 15 minutes until lightly browned.
These cookies are the best, and can be enjoyed all year long! I will share another recipe with you in the new year which uses a bit of honey as a sweetener and is a yummy nutritious breakfast treat.