Somewhere along the way we developed a morning routine of Little Man waking up and heading to the couch for a little TV, a drink of juice and a snack to tide him over until breakfast.  I don’t mind this window of quiet since it buys us a bit of time to start moving (and thinking).  Neither Dave nor I are particularly quick or quick witted first thing. What I’ve tried to do for these morning snacks, is find something that still registers as a treat for him, but that I can feel good about giving him to eat.  For Little Man, the greatest treat in the world is a cookie so treats in that form are generally a big hit.  Then I just wanted to make one that was as choc full of goodness (and tastiness) as I could come up with.  Enter the Oatmeal Peanut Butter Snack Cookie.

Once you move beyond the fact that they are delicious, they are also wheat-free, vegan and low FODMAP compliant, though none of those labels sound particularly tasty.  So if you’re going just for taste, ignore those last few disclaimers and get ready for a deliciously chewy cookie that you can feel good about feeding your family for breakfast or snack… or for treating yourself to as well.

With these, or pretty much any kind of cookies, I like to bake off a dozen right away for snacking and then freeze the rest in logs for slice and bake cookies.  For one thing that keeps me from eating an entire plate of cookies immediately since I don’t have a massive pile of cookies in front of me, but it also lets me vary things for Little Man in the mornings for snack time.  One of the things I read while researching Little Man’s dietary issues, is that especially if you have a picky eater, you should never serve your child the same thing two days in a row for breakfast.  Since Little Man is a picky eater and has the dietary issues, it felt like we were only feeding him two different foods for breakfast.  So now I try to have 4-5 breakfasts that I cycle through on any given week.  For us that’s often pancakes, eggs/toast/bacon, waffles, baked oatmeal, french toast, and a Dutch apple baby (baked pancake).  This is also why I like to keep homemade frozen pancakes, waffles, and bread in my freezer.  I make a batch of something and then freeze a good amount of it for use later in the week.  It’s not a perfect system, but it lets me rotate things through for Little Man and hopefully keeps his taste buds ready for new things to try.  FIngers crossed…

Oatmeal Peanut Butter Snack Cookies
I love that I can give these cookies to my son without feeling guilty about the ingredients, and the fact that he loves them because they’re delicious. Loaded with oats and peanut butter, these cookies give a good boost of fiber and protein, as well as a bit of chia goodness to round things out. I like to bake off a dozen and then freeze the rest of the dough in logs so I can bake more  whenever I want. Just add 5 minutes to the baking time if baking from frozen.

Ingredients:
2 tsp. chia meal (see note*)
2 tbsp. water (plus ½ cup for use later on)
¼ cup margarine, softened
1 cup creamy peanut butter
½ cup brown sugar
1 tsp. vanilla extract
3 cups rolled oats (not instant)
1 ¼ tsp. baking soda
1 cup semisweet chocolate chips

Directions:

1. Preheat your oven to 350°, and line a baking sheet with parchment paper.
2. In a small bowl combine the chia meal and the water, and let it sit for 5 minutes. This becomes your chia egg (aka egg replacement).
   

   All you need to make your own chia meal is a bag of chia seeds and a coffee/spice grinder.  This lets you create a healthier chia meal since your freshly ground meal retains more of the essential oils.  Store bought chia meal is much older and the oils have started to dissipate.

   

   It may not be pretty, but this peppery-gray goo (aka egg replacer) is full of nutrients, and helps wheat-free recipes hold together.

3. In a large bowl or stand mixer, beat the margarine and peanut butter until fluffy. Add the chia egg, brown sugar and vanilla and beat until combined.
   

   Getting the margarine and peanut butter ready.  I use a good quality soy-free margarine.

   

   The beaters make fast work of blending my ingredients together, but you can do this by hand or with a stand mixer depending on your “tool” of choice.

   

   These are the last ingredients for using the beaters (or stand mixer).  From here on out you will want to use a spoon to combine the remaining ingredients.

   

   And here is your lovely batter, ready for the best parts… the oats and chocolate chips.

4. Add the water, oats and baking soda, stirring by hand with a spoon or mixing on a lower speed in a stand mixer so the oats do not get too broken up.
   

   I like to stir this part by hand with a spoon so the oats do not get too broken up.

   

   Just missing the chocolate.

5. Stir in the chocolate chips, and use two spoons to portion and drop tablespoon sized dough balls onto the parchment lined baking sheet, about 2 inches apart.
   

   This is Little Man’s favorite part since he needs to play Quality Inspector and make sure that the chocolate is fit for people to eat.

   

   Since this is an egg-free batter, the raw dough is safe for snacking on.  Little Man is not generally lucky enough for this, however, since I like to keep as much batter for cookies as possible.

   

   I did not use a scoop to form these cookies, just the old-fashioned method of two teaspoons.  If you do use a scoop, press down on the center a bit to flatten the cookies so that they cook through well.  This batter does not spread like some others do.

   

   More cookie love.

6. Bake the cookies for 10 minutes, then allow to cool on the baking sheet for five minutes. Remove the cookies to a cooling rack and cool completely (of course, you should munch on a couple while they are still warm… just to make sure they are good). These cookies tend to be more fragile than cookies with lots of flour, but their taste makes up for any potential fragility.
   

   Since there is no flour in this recipe the cookies can be a bit fragile.  Let them sit on the tray for 5 minutes before transferring them to a rack to cool completely.

7. The dough can also be rolled into a log inside plastic wrap and frozen for slice and bake cookies. When you want the cookies, simply pull out a log, unwrap the portion you want, slice off cookies and place them on a parchment paper lined baking sheet. Bake at 350° and check after 10 minutes. They may need a couple of minutes more since they are baking from frozen. Enjoy!
   

   I like to bake off a dozen of the cookies fresh, and then save the rest of the batter as freezer rolls to bake whenever I want them. So start with a sheet of plastic wrap and dump a portion of the batter onto the center of the plastic.

   

   Form the batter into a log-like shape using the sides of the plastic.

   

   Don’t feel that you have to be too precious about the thing and roll the perfect log.  No one is looking, so if your cookie log isn’t perfect it is no big deal.  And if anyone wants to critique your cookie log shape… perhaps they are not worthy of your cookies.  Just a thought.  😉

   

   Sometimes the cookie logs do not last long enough in the fridge or freezer for me to label them.

   

   The finished beauties.

Note: Chia seeds lose their awesome oils quickly once ground, so try not to buy them pre-ground as chia meal. Make your own chia meal by blitzing up chia seeds in a coffee grinder or food processor. You can also do the same with flax seeds, or make oat flour by blitzing up whole oats (not instant, please). Store any extra chia meal in the freezer to keep it fresh.

Click here for a printable version of the Oatmeal Peanut Butter Snack Cookies recipe.