I have been pretty absent from my blog for the past month and I do hope that you will forgive me. We have had a horrible upper respiratory “bug” that hit all three of our children, one at a time. The fever lasted 7-10 days and then the coughing. UGH!!! It is still hanging on. The bright spot in all of this is that our daughter’s fever broke in time for her to go to school on the first day. She was so afraid that she would have to miss the first day of 5th grade.
I have made some major changes in my life in the past couple of weeks as well. I resigned from my teaching position, so that I can be more flexible with my time and be there for my family when they need me. I am returning to substitute teaching, which I love. I am excited to have more time to write and create recipes. Cooking for me is a passion and a way that I express my love for family and friends. Is that weird or do you feel the same way?
This morning I got up before the rest of my family and created these yummy cookies. I hope that you enjoy them. I called them breakfast cookies because of the whole grains in my all-purpose flour mix, GF oats and Sunbutter. The chocolate chips are a little harder to justify, but I guess you only live once. These are great for the grab and go mornings. We all have those, right? These will also be great included in your child’s lunch box. I am going to offer them as an after school treat this afternoon. Make a batch today.
Oatmeal Sunbutter Breakfast Cookies- GF,CF,EF,NF and Vegan
1 Tbsp. flax meal + 3 Tbsp. hot water
1/2 c. shortening
1/4 c. sugar
1/4 c. molasses
1 tsp. vanilla
1/4 c. Sunbutter
1 c. GF all-purpose flour mix
1 1/2 c. GF Oats (I put my rolled oats in the food processor to make them smaller) Personal choice
1/2 c. Enjoy Life Foods chocolate chips
1/2 c. Craisins
Preheat oven to 350. Mix flax meal and hot water. Let sit for a few minutes to gel. Then add shortening, sugar, molasses and vanilla. Beat until fluffy. Stir in Sunbutter until well mixed. Stir in remaining ingredients. Scoop onto cookie sheet. I used a medium scoop, but you can use a tablespoon if you like. Using a fork press the cookies flat to about 1/2 inch thick. Bake 8-10 minutes or until lightly browned. Let cool on sheet for 1 minute and then remove. Enjoy with a hot cup of coffee or your favorite non-dairy milk.