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Vegan Chia Cookies

October 17, 2017

Do you have picky toddlers too? I feel ya. Offering them an array of fruits and veg on the reg is important, but so is making sure they gets a lot of fat and other nutrients and protein. One of the sneakiest ways I pack in the fat and protein is with healthy cookies. My girls love cookies, especially when a book we're reading mentions cookies. Then they sign for more, and say "cookie" and "more cookie" until I offer them a cookie.

Cookies don't have to be a "bad" food though, as they are often labeled. Most of my recipes are a great option for healthy cookies, but this one is especially loved by my toddlers, and contains healthy, nourishing ingredients. Before bed and teeth brushing, they get the occasional cookies and milk as we read our stack of books, so I prefer to offer them ones that I make myself that contain no to low sugar and are full of filling ingredients. These have worked like a charm so far to keep the littles ones (and me) nourished and happy. 

 

 

Talk about making bedtime fun!

P.S. These are very close to my secret, best ever cookie recipe. You're welcome. I'll never share that recipe on my blog, but this is a close second!

 

Vegan Chia Cookies

Yields 18-24

 

Ingredients:

 

1 cup coconut oil, melted

1 cup coconut sugar (scant, as in a little less)

2 TBSP chia seeds + 6 TBSP water 

1/2 tsp vanilla powder*

1 cup gluten-free all purpose flour**
1/2 cup gluten-free sorghum flour
1/4 cup green banana flour
1 TBSP moringa powder (optional but provides lots of extra nutrients!)
1 tsp baking soda
sprinkle sea salt

1-1/3 cup unsweetened coconut flakes

2-1/2 cups gluten-free oats

 

* 1-1/2 tsp vanilla extract will also work though I love the flavor of dairy-free soy-free vanilla powder

**2 cups gluten-free flour of choice can be used instead of combining all the gluten-free flours; they will not be quite as nutritious, though!

Directions:

 

1. Preheat the oven to 350F. Mix the chia seeds and water and set aside to thicken.

2. Mix all ingredients in a bowl in the order listed, and chill batter for 10-15 minutes in the fridge.

3. Divide the cookies into little mounds on a silicone baking mat-lined cookie sheet or two. (Will make about 18-24 cookies).

4. Bake for 10-12 minutes. They may seem a little soft but let them cool fully on a wire rack. They will firm as they cool.  Store leftovers in a sealed container at room temperature.

 

 

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