I made a mistake last Easter. I told someone that I wasn’t planning on putting any candy in Meghan’s Easter basket, but was going to fill it with little toys, bubbles, and stickers. She was only 18 months old, hadn’t had any sugary treats yet, and I wanted to keep it that way. Then, somehow, the person made me feel like I was depriving her. It wasn’t intentional, but just something in her voice and subtle words had me questioning myself. So at the last minute I decided to add a little something sweet in her basket. I ended up with these.
Two toddler posts this week!
Meghan had fun helping me come up with the right combination of ingredients:
She’s turning into such a ham! 🙂 I asked her to “say cheese” and she put her hand under her chin like a super model!
The first batch didn’t work out. I wanted to try to use up some garbanzo flour I had, but it just didn’t taste right. Too bad, because those would have been some seriously high protein cookies! The second batch, however, was a big success. I had to use 1/2 whole wheat flour and 1/2 all-purpose flour to get a better texture, but with the whole wheat flour and oats, these can definitely be considered whole grain cookies. Meghan loves these, just as much as her beloved Earth’s Best cookies it seems. Do they taste as great as old-fashioned cookies made with all white flour, butter, etc.? No. But these vegan, healthy cookies, made with only pure maple syrup as a sweetener, are cookies you can feel good about eating.
All right folks, we are hitting the road again for a long weekend at the lake. I’ll be back on Tuesday. Have a great weekend!