as the mom of two little girls, i have a lot of heart-to-hearts about emotions. because little girls have LOTS of emotions.
this week, my firstborn, re-entered kindergarten after a 3 week Fall break. she was fairly nervous about going to school again. i’ve been a stay-at-home mom for the better part of 6 years. sometimes that means it takes a little bit more adjusting for the littles ones to part ways from me. it also means that i’ve been the one with the honor of daily tending to little hearts. to hear their hearts. to read between the whines and find out the why’s. no day is the same. but every day i can count one of two things: outrageous giggles and tears.after a really happy first day back at school, i promised the firstborn that i’d bake cookies. [you may call that bribery. i call that wisdom.]
i usually try to make foods based on what ingredients i have around the house. life shouldn’t be complicated. or require a million trips the grocery store.
i hope you like these as much as we did.
they’re pretty soft – chewy, even.
you’ll love them even more if you use this flour blend.
- 1 egg
- 1 cup gluten free all-purpose flour blend
- ⅓ cup palm sugar
- ¼ cup honey
- 1 tsp vanilla
- ½ cup creamy natural peanut butter
- ½ tsp baking soda
- ¾ cup Enjoy Life chocolate chips
- 5 Tbs coconut oil (softened but not melted)
- 3 Tbs unsweetened apple sauce
- Preheat oven to 350F
- mix peanut butter, egg, sugar, honey, apple sauce, vanilla, coconut oil together until creamy
- mix flour and baking soda in separate bowl
- add flour into peanut butter mixture to slowly combine all ingredients
- fold in chocolate chips
- place spoonfuls of batter on greased cookie sheet