Vegan Kid Friendly Cookies

As parents, I'm sure you've found yourself in similar situations....you turn your back for a SECOND and your once wobbly, clumsy toddler transforms into a cheetah during your moment of weakness; like a cat moving in on his prey, he will take advantage of his new found opportunity...with cheetah like reflexes he bolts across the room, jumps up onto the dinning room chair, grabs your unmanned cup of coffee from the middle of the dining room table (that you thought was safely out of arms reach) and begins to chug....yes, this happened at our house only last week!!!  Thank goodness the cup was empty, as I know my toddler does not need ANY HELP enhancing his energy level!  

My son, "Mr. Grabby Hands," LOVES to help me cook - I love this and want to nurture his curiosity, though his little inquisitive fingers are always finding their way into the bowl to sneak a quick taste while my back is turned.  I would not mind this, though most of when Max can help me cook is while I'm baking cookies - I don't want his quick fingers to find their way into his mouth with raw eggs in the batter...not to mention that I'd rather he not eat refined sugar, white flour, and butter...hence my quest to find/create a healthy - egg less cookie recipe!

Mommy's little chef

I really didn't have to look any further than Laurel's Kitchen, a go to book that my mom always used when I was little.  It is a vegetarian cookbook. This is a lovely healthy recipe book - highly recommend it or at least it's worth a borrow from your local library. 

As a base I used her "Oatmeal School Cookie" recipe and gave it a vegan/no sugar twist.  I substituted 1/4 cup of my cashew milk per egg and 6 medjool dates for 1 cup of sugar (if you don't have dates on hand or don't like them, check out how to substitute sugar for other great suggestions).  Because, I had a cup of cashew pulp on hand (leftover from my cashew milk) I decided to add that to the cookie recipe and remove the toasted wheat germ. I also replaced coconut oil for the butter (1:1); I figured why not go all the way vegan for this recipe!  And for added sweetness, I added one cup of shredded coconut and omitted the raisins (I don't like raisins in my desserts).  Some vegan chocolate chips might have fallen into the batter as well...my husband doesn't like chocolate chips so I only put them in 1/2 of the cookies.      

Eager to start baking

Vegan Kid Friendly Cookies

Ingredients:

6 medjool dates (pitted)
1/4 cup cashew milk

1/2 cup coconut oil
1 1/2 teaspoons of vanilla
1/2 teaspoon salt
1 cup cashew pulp

1 cup whole wheat flour
3/4 teaspoon baking powder
3/4 cup rolled oats
1 cup shredded coconut

OPTIONAL ADD INS:  raisins, chocolate chips, walnuts, etc...whatever suits your fancy : )

Directions:

Pre-heat oven to 350

Place pitted dates and cashew milk in a small blender or nutribullet and puree until dates are macerated.  Transfer this mixture into a large bowl or mixer and add coconut oil, vanilla, salt and cashew pulp.  Blend until well combined.

Cashew Pulp

In a secondary bowl combine remaining dry ingredients.  Mix and slowly transfer dry ingredients to wet while continuously mixing until everything is combined. 

Mr. Grabby Hands

"no mommy, I didn't just sneak a taste"

Place approximately a tablespoonful cookie rounds onto lightly greased cookie sheet and press them down gently with the palm of your hand.  

Please don't judge my baking skills by the condition of my cookie sheet!

Bake for 12-15 minutes.  Yield: 24 cookies...maybe less if you have Mr. Grabby Hands as your sous chef : )

Yummy!

Enjoy!