Now that A is at that age when she is able to tell me in not so many words exactly what she wants, I look forward to meal times and snack times;- hearing “pancake”, “cheese toast”, “egg”, “fries” or “mummin” (muffin) definitely makes life for mommy easier. And of course if she doesn’t finish her food, it gives me the prerogative of saying, “You asked for this, remember?”. Having a greater and more discerning palate also means that she is almost always looking over at my plate, and insisting on having what I am, with the exception of anything I say “spicy”, which have now, judge me if you will, included any fast food, carbonated drinks, and ice cream.
And so it was that one morning when I was craving for chocolate chip cookies, or rather any cookie with some smidgen of chocolate chips in it, and decided to throw some rolled oats and spelt flour in the mix to well, mix things up, then along came the little toddler into the kitchen exclaiming, “Cookie!”. And there it was, that lonely bag of chocolate chips I had purchased a few days prior, sitting on the counter, tsk-ing loudly as I grabbed the pack of oft-overlooked raisins right next to it. I know a little chocolate won’t hurt, but knowing how much this 2-year-old of mine (yes, she turned two last weekend!) loves cookies, a little chocolate would turn into a whole lot of chocolate her momma wouldn’t want to be responsible for.
Surprisingly, the cookies were great even while they were still baking away in the oven. The warm buttery aroma promised nothing short of festive goodness (it sure felt like Eid all over again!), and chocolate chips or not, these cookies definitely packed a punch in texture and flavour. They were crunchy on the outside and soft and crumbly in the middle, with the rolled oats lending a hearty texture to every morsel. Each bite carried the sweet bites of raisins, perfectly balanced by the subtle sea salt flavour wafting through, making it irresistible to just stop at one. I must admit I ate more cookies than A did!
Vegan Spelt Raisin & Cherry Cookies
(adapted from here; makes 14 medium-sized cookies)
1 ¼ cups organic rolled oats
1 ¼ cups organic spelt flour
¾ teaspoon baking powder
¾ teaspoon sea salt
¼ – ½ cup maple syrup (or honey, for non-vegans)
½ cup melted coconut oil (or melted butter, for non-vegans)
1 tablespoon vanilla essence
¼ cup diced fresh cherries
½ cup raisins
Preheat oven to 180°C / 350°F.
Combine the oats, spelt flour, baking powder and sea salt in a medium sized mixing bowl. Stir in the maple syrup, coconut oil, and vanilla until combined. Add the cherries and raisins, and stir again. If mixture seems very wet, let it sit for 5 minutes.
Scoop batter on a parchment lined cookie sheet using a ¼ cup measure, about an inch apart. Place cookie sheet in the oven and bake for 18-20 minutes until bottoms and edges are golden. Remove from oven and set aside to cool.
Makes 14 medium size cookies.