Spring Baking with Children & Theo’s Classic Oatmeal Cookie Recipe

One of my favorite parts of being a grandmother is baking with my grandsons. Children love to cook, and I love to see their faces when they can share the food that they have made with others—and especially when that food is cookies! Even better is when the cookies are nutritious. (I can never cook anything without making sure that it is healthful in some way.)

My grandson, Theo, loves to bake cookies and then pass them around on an attractive plate or serving tray and watch people’s expressions as they chew, smile, and complement him on his baking skills! And while all cookies should be enjoyed in moderation, I find that if I use sprouted whole grain flour, quality organic ingredients, and just a small amount of a natural sweetener, I can share them with my loved ones without feeling like I am compromising their health!

Summer is soon upon us (hallelujah!), and I don’t bake much in that season. So enjoy these yummy cookies with your children while there is still a chill in the air!

Theo’s Classic Oatmeal Cookies

This recipe is adapted from The Ayurvedic Cookbook by Amadea Morningstar and Urmila Desai. If you are familiar with Ayurveda, these cookies are good for calming Vata and Pitta.

Ingredients:

• Natural sweetener (maple sugar or syrup, coconut sugar, or whatever sweetener you are comfortable with). The recipe calls for 1 cup of sweetener, but I found that to be too sweet, and used about 1/2 cup. Experiment and find what works for you and your family.
• ½ cup unsalted butter or ghee, coconut oil, or whatever fat you are comfortable with.
• 1 tsp. vanilla
• 1/8 tsp. powdered ginger (for young children I might skip the spices or just use a little cinnamon; it depends on how adventurous your children are!)
• 1/8 tsp. ground cloves
• 1 tsp. cinnamon
• 1 egg, beaten
• 1 cup whole wheat flour (I used sprouted spelt flour for extra nutrition.)
• ½ tsp. sea salt
• 1 tsp. baking powder
• 1 ½ cups rolled oats
• ½ cups raisins
• ¼ cup walnuts (Use raw sunflower seeds if you are making them for nut allergic kids.)
• ¼ dates, chopped (These are optional, but if you cut the sugar, dates add a natural sweetness.)

Directions:

1. Preheat oven to 375 degrees. Cream butter or ghee with sweetener, until smooth.
2. Stir in ginger, cloves, and cinnamon if you are using spices. Next, mix in beaten egg and vanilla.
3. In separate bowl, mix flour, oats, and remaining ingredients. Then stir this dry mixture into the creamy, butter/ghee and beaten egg.
4. Spoon onto greased cookie sheet and bake for 15 minutes or until done (golden brown around the edges).
5. Cool and remove from cookie sheet.
6. It is fun to let the children serve the cookies to family and friends!

Be well,