I adapted this yummy dairy and gluten free cookie recipe from the “Fast Cookies for School Lunches” recipe in Forks Over Knives by T. Colin Campbell and Caldwell B. Esselstyn.
These are super quick and easy (made right on your stove top), and even pretty healthy! Raw cacao and chia seeds add a great burst of healthy omega fats and antioxidants. People will think they are eating something much more decadent!
- 1/3 cup maple syrup
- 1/3 cup almond milk
- ¼ cup unsweetened cocoa or (healthier) cacao powder
- 3 TBSP peanut butter (I highly recommend organic and unsweetened; for allergies try sesame or almond butter)
- 1 tsp vanilla
- 1 ½ cup gluten free rolled oats (can use regular rolled oats if no gluten issues)
- 1/3 cup dairy and gluten free choc chips and/or dried cranberries
- 1 TBSP chia seeds
Put maple syrup, almond milk, and cocoa in a saucepan. Bring to boil and simmer for 3 minutes. Add peanut butter and stir until dissolved. Remove from heat and add vanilla, oats, and chia seeds. Stir well, then form into small cookies on wax paper. Place a few chocolate chips on top of each cookie. They are a bit soft and I find they work best if I put them directly into the fridge. They also freeze well.