I have something fun planned for you all in the next day or two. You've been such a tolerant group as I wrote my way through September and most of October with one homeschool post after another... I just really want to show my appreciation for you, stay tuned.
But for now, to hold you over, how about a fabulous cookie recipe? Great!
Maple Chocolate Chip Cookies
- 2 cups rolled oats
- 1 cup flour (I have successfully substituted Pamela's Gluten Free Pancake/Baking Mix)
- 1 cup shredded coconut
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 3/4 cup maple syrup
- 1/2 cup coconut oil, melted
- 1 teaspoon vanilla
- 1 cup chopped pecans (or sunflower seeds, or walnuts, or...?)
- rounded 1/2 cup chocolate chips
Preheat oven to 350 F.
Combine the oats, flour, salt, cinnamon and coconut in a bowl. In another bowl, combine and whisk together oil, vanilla and syrup. Pour the wet ingredients into the dry and mix until all is moistened. Fold in nuts and chocolate chips. At this point, if I have the time, I like to cover the dough and place it in the fridge for 30 minutes, but it isn't essential.
Form dough into equal-size balls, place on cookie sheet, gently press down balls (but don't flatten), bake for 14-16 minutes or until lightly browned. Remove from oven, then remove from pan, let cool on a cooling rack
I know what you're thinking...
Yes, go ahead and serve these for a quick breakfast (with a piece of fruit).
I'm lookin' out for ya.