We call our oldest son, Asher, our cookie monster. His first word was cookie – not many kids can boast that. Of course, he has an endless appetite for all things cookie. It is truly shocking how many cookies the Little Guy can consume if allowed!
We can assume Gideon will take after his big brother and be a cookie monster, too. During my pregnancy with him, I craved lots of healthy foods, but required a pick-me-up in the form of a sweet treat. God forbid the pregnant lady didn’t get a luscious muffin or soft breakfast cookie with her piping hot coffee!
I’ve noticed each of my kids enjoy foods I ate frequently when carrying them. Naomi, for example, can eat an entire avocado, bar of super dark chocolate or pound of salmon (foods I ate often when she was a mere twinkle in my eyes) without blinking.
This recipe is one I have been tweaking and am excited to share. The gluten-free, dairy-free cookies are light and fluffy and have a nutty, slightly sweet flavor from the chickpea (garbanzo bean) flour and finely processed sugar in the raw (turbinado sugar).
As my daughter Naomi said, “Well, I guess we could just make them vanilla cookies, but that would be silly.” So, in go the chocolate chips for the kids – and some salty, roasted pepitas (pumpkin seeds) for a bit of crunch, flavor and healthy fats to boot.
Watching cookies cool is not any of our strong suits. Of course, mom and the older kids had to taste test. Obviously, devouring a soft crumb and oozing, warm chocolate isn’t exactly torture. Especially with a glass of cinnamon-dusted, cold, creamy vanilla soy milk.
Little Gideon Lev is sick with quite the cold and cough. Poor guy… sick babies break my heart. My friend’s baby is also sick and was recently released from the hospital. RSV is going around her in New Mexico and is dangerous for infants. A mother’s worst nightmare!
We made some extra cookies and dinner for their family yesterday. Of course, Asher chimed in “Don’t give away too many cookies! I love your cookies!” So, the three-year-old Cookie Monster has a bit of work to do on generosity and sharing.
The fun thing about these cookies is that they are filled with ingredients that taste fantastic and are not generally consumed on a daily basis. Wheat, butter, yes, there is a long of that floating around. But soymilk, garbanzo beans, seeds? It’s great to have a varied diet, filled with nutritious, fun foods.
You can absolutely leave the seeds out, which we have done to appease picky (err, developing) palates. Adding a fibrous, healthy dried fruit like apricots, cranberries, cherries, dates, figs is a great idea. Of course, you could skip the chocolate chips. But, really, why would anyone do that? We like to add an extra splash of vanilla, regardless of the day, for a bit of decadence.
Oh, and for the record, you can get a sunburn from sledding, no matter how cold and how much snow accumulates, as the above pictures demonstrate. It’s always sunscreen season in sunny New Mexico!
Speaking of sledding, this is the perfect treat to refuel little bodies, along with a glass of their favorite drink. Naomi loves almond milk, Asher loves soymilk (and Mom prefers a piping hot soy cafe con leche) with her cookies.
Make sure to finely grind your sugar in the raw in the food processor before starting the recipe. The sugar has an earthy richness to it that pairs well with hearty bean flour. I swear, these taste just like peanut butter chocolate chip cookies; the flour is so nutty.
Asher’s school doesn’t allow peanuts due to a child’s allergies, and my son is a lover of all things nuts. These cookies are a nice compromise – safe to pack in the lunch box and pleasing to his “nutty” taste buds. Speaking of nut allergies, new research on the subject is fascinating. Here’s something to “chew on.”
Asher’s No Grain Grazers
Yield: 2 dozen cookies
2 1/2 cups garbanzo bean (chickpea) flour, slightly packed
2 Tablespoons flax seeds
1 teaspoon cardamom
3/4 teaspoon baking powder
1/2 teaspoon fine salt
1/2 cup sunflower oil
2 eggs, beaten
1 cup vanilla soy milk
1 teaspoon pure vanilla extract
3/4 cup sugar in the raw, finely ground in the food processor (measure after the sugar is ground)
1/2 cup raw pumpkin seeds, toasted lightly in the oven
1/2 cup dark chocolate chips
coconut oil spray, for the cookie sheets
Preheat oven to 350•F. Line a cookie sheet with parchment paper. Spray generously with coconut oil cooking spray. In a large bowl, whisk the dry ingredients (the garbanzo bean flour through the salt).
In a standing mixer, beat the wet ingredients (the eggs through the vanilla extract) on medium-high speed until the batter is smooth. Add the sugar and mix at the same speed until incorporated.
Add the chocolate chips and pumpkin seeds. Beat on low-speed just until incorporated.
The batter will be slightly runny. Place in a medium size bowl in the refrigerator or freezer until very firm.
Use a melon ball scooper to place twelve balls of cookie on each prepared sheet. Bake for about 8 minutes, just until set. The cookies will not brown on top, but will brown slightly on the bottom.
Allow to cool, then use a spatula to remove the cookies from the pans.
©Shanna Koenigsdorf Ward, shannaward.com (2013-2015), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.