The boys were invited to a backyard Campout the other day! What a fun idea! They were pumped! I wanted them to bring something sweet they could enjoy as well as all of their friends. So, the girls and I decided to whip them up some grain and nut-free cookies!!
Of course, this job required Annabelle to wear a princess dress and wings! Every good chef needs wings! One of my goals as a mom is to teach my kids that if they want to eat something, they can use simple ingredients to build it themselves. Whether it is an afternoon snack of olives and tomatoes or a Campout cookie with sunflower seeds and chocolate chips!
The art of cooking is rapidly being removed because of our time-crunched world and the availability of convenience products. We also do not invest in our food in a way that would discourage waste and appreciation for the finished product. I want my kids to understand and value the importance of what they are feeding their bodies, whether it is a cookie or a piece of salmon.
Recipe:
1/2 cup coconut oil 1/4 cup organic sugar 2 large eggs 2 tsp vanilla 1 3/4 cup sunflower seeds 1/4 cup arrowroot flour 1/2 tsp real salt 1/2 tsp baking soda 1 cup dairy-free chocolate chips
Putting it together:
Preheat the oven to 350F and line a large baking sheet with parchment paper.
In a large bowl, combine coconut oil and sugar and whisk until smooth and creamy. Add in the egg and vanilla and stir well to combine.
In a high-speed blender or food processor, grind your sunflower seeds into fine flour. Add the flour, arrowroot flour, salt, and baking soda. Mix well with the liquid ingredients. Stir in the chocolate chips.
Scoop out the dough with a small cookie scoop and flatten gently with the back of a spoon.
Bake for 12-14 minutes. Let cool fully before removing them from the baking sheet.
We found some sprinkles in the pantry, my fairy princesses felt the need to add them to the cookies. They are of course optional!! 🙂
