Healthy Monster Cookies
We’ve got some major drama going on around here.
If ever a child didn’t need a whole week devoted to expressing emotion, jazz hands and voice projection, it’s Gigi. She’s got those skills down.
So there was very little surprise and very lotta squeals of joy when she proudly announced Monday that she got the role of “Marie” in the camp’s production of The Aristocats.
Do you know the song “Scales and Arpeggios?”
Every truly cultured music student knows.
I assure you, Gigi does. As do I, Lulu, Daddy and our neighbors on all sides.
I saw six different cats in our yard this morning alone.
What the girls weren’t so familiar with was a role in the first act that isn’t in the Disney version: the maids.
“What’s a maid?” Lulu scrunched up her nose like the word was something very, very bad. Poor misguided child.
“It’s someone that cleans your house all the time!” I explained.
“Yeah!” our Gigi chimed in, “Wouldn’t that be cool?”
“Oh, yes!” I agreed.
Gigi continued, “And you know what would be really cool?”
“If they could cook for us all the time too!”
That especially hurts on the eve of my turn at providing snacks for camp.
Let’s see your maid make these cookies, my little Aristocat.
They’re doughy, sweet but not too sweet, peanut buttery and studded with chocolate chips and candies.
In other words, they’re purrrrrfect.
Healthy Monster Cookies
Makes at least 36 large cookies
- 1 c. natural peanut butter (or nut or seed butter of your choice)
- 1/4 c. organic butter or vegan margarine (i.e. Earth Balance)
- 3 organic or flax eggs (3 T. ground flax + 1/2 c. +1 T. water, whisked and allowed to sit until thickened)
- 1/2 c. non-dairy or organic milk
- 1 1/2 c. stevia baking blend or sucanat
- 1 T. vanilla
- 2 c. oat flour (or old-fashioned oats, finely ground)
- 1 c. old fashioned oats
- 1 1/2 t. baking soda
- 3/4 t. sea salt
- 1 c. chocolate chips
- 1/2 c. chocolate candies (i.e. Sunspire Sundrops)
Preheat oven to 375 degrees.
Using an electric or stand mixer, cream together peanut butter, butter, eggs, milk and sweetener of your choice, and vanilla.
In a separate bowl, combine oat flour, oats, baking soda and salt.
Add flour mixture to the wet ingredients and beat until well combined.
Fold in chocolate chips and candies.
Scoop dough out by heaping spoonful and place on a lightly greased or Silpat lined baking sheet.
Bake for 14-17 minutes, until cookies are set and lightly browned. Allow to cool for one minute before transferring to a cooling rack.
(Hint: Make a double batch now and freeze for school lunches!)