Nothing motivates kids to get in the van faster than the promise of cookies for breakfast as soon as we are on our way. But no, we’re not passing a bag of Chips Ahoy around the van!
10 oz. maple syrup or honey*
1 cup coconut oil**
2 eggs (or equivalent egg replacer)
1 tsp baking soda
½ tsp salt
2 tsp vanilla
3 cups oats
2 cups whole wheat flour
1 cup raisins
½ cup ground almonds***
Cinnamon to taste
Mix ingredients in order listed. Preheat oven to 350°. Scoop teaspoons of dough onto cookie sheets or press into cookie bars.
*If you use honey, I would use a little less, with water making up the difference.
**If you use one cup of butter instead of oil, only use one cup of flour, or you will need to add water.
*** You could just add chopped walnuts, but my kids don’t like nuts in cookies. It doesn’t bother them this way.
For lunch, I just chopped up all the veggies left in the fridge to be eaten with hummus and crackers.
They are delicious, full of protein, iron, and healthful fats. I prefer these refrigerated, but this isn’t necessary, making them a perfect snack for on the road. They will keep for at least a week stored in an airtight container.
¼ cup ground flax seeds (use coffee grinder)
1 cup raw cashews or almonds
½ cup raw walnuts
¼ cup soft, pitted dates
¼ cup raisins
¼ cup shredded coconut (optional)
Combine everything but coconut in food processor until it looks like a sticky ball. Press into balls or bars, using coconut for shaping if desired. Pictured is a triple recipe.