Protein Cookies (Gluten-free, Dairy-free)

Where oh where has Kula Mama gone???

Well… Kula Baby is now a big brother!  We welcomed his little sister about 6 weeks ago.   I’ve re-entered the world of frequent feedings, diapers changes, swaddling, and cat napping to salvage some semblance of sanity.  I don’t think I’m faking the sanity part very well yet.  She’s cute as a button though, so that makes up for lack of sleep on most days

Cooking has become a weekend luxury, at least for the moment.   Last Sunday we had a rainy, rainy day here in California.  So instead of visiting the farmer’s market and running errands all day, we found ourselves at home with an open calendar.  My husband took over Kula Baby duty and I slipped little sister into the ergo and started cooking.  These “cookies” are pretty tasty.  In my mind they are as good as any protein bar out there (depending on the amount of chocolate chips you include–I went light on them).

The Kula Mama website will pick up again after the new year.  I have some exciting new projects I’m working on: photography, recipes, and a Green23 project I hope you will really like (and hopefully you will join the project too!).  I can’t wait to reconnect with everyone!

Protein Cookies

(adapted from GF Oatmeal Cookie recipe from Trader Joes)

1/4 cup coconut oil (unrefined, organic)

1 1/4 teaspoon baking soda

1/2 cup maple syrup

3 cups GF oats

1/4 cup chocolate chip cookies (use dairy-free if needed, you can also use dried fruit here instead)

1/4 cup chia seeds (or any seed or chopped nut)

1/4 cup sunflower seeds (or any seed or chopped nut)

2 eggs (or egg replacer–I used ground flaxseeds and water)

1 teaspoon vanilla

1 cup almond butter (or any nut butter you choose)

Directions:

Preheat oven to 350 degrees.

In a large bowl combine maple syrup and coconut oil until creamy.  Add eggs, vanilla and baking soda.  Mix well.  Add almond butter and stir.  Finally stir in the oats, seeds and chocolate chips.  Place a spoonful of batter on a prepared baking sheet and bake for 10-12 minutes.  Depending on size this recipe will yield 20-40 cookies (mine were pretty big and I ended up with 24).

2 days later we are down to 4 cookies.  Scary.