"YES" Cookies

The kids were helping me the other day in the kitchen. We decided to bake a batch of cookies to share. I asked... "Should we add chocolate chips? Should we add raisins? Should we make them chocolatey? Or what about molasses cookies?"... and the answers kept being "Yes! Yes! Yes!" So these are the cookies where everything was thrown in and it actually turned out kid-approved-amazing. They are a mix of just a plain oatmeal chocolate chip cookie with added chopped dates and sweet raisins. Also some how a little molasses into the dough added a whole new level of taste and now I'm so glad the kids said "yes!" Sometimes it's the curious creativity of kids that reminds us that there needs to be more YES's and less NO's in life.

We made these from my base Oatmeal Chocolate Chip Cookie recipe idea and added in some extras with what we had in the pantry. I used up some date paste and added some chopped dates as well- so the cookies have the sweet and soft caramelly taste weaved throughout the rest of the crunchy chewy goodness. Dates are a new favorite combo with chocolate chip cookies.... it's a sweet and salty component that can't be beat!

They remind me almost of a trail mix granola bar type treat because of all the crunchy and sweetness of the dried fruit. I bet you could make a big batch of these before the hike, camping trip, or long-drive adventure and your people will thank you for it. Seriously- I know if we are going on a little adventure my people seem to stay happier longer if I have little treats to keep us going. Not to mention.... nourished! These little babies are packed with protein, minerals and vitamins- also all things my kids can say "yes" to without really knowing it while chomping on a cookie ;)

"YES" Cookies Recipe

{gluten, dairy, egg, soy, nut, seed and refined sugar-free}

2 cups of rolled gluten-free oats

2 cups of finely ground certified GF oat flour (I grind my own out of rolled oats)
1/3 cup of cocoa/cacao powder
1/3 cup of tapioca flour (or arrowroot)
1/3 cup of potato starch
1/3 cup of rice flour

2/3-3/4 cup of coconut palm sugar
1/2 ts. of baking powder
1 1/2 ts. of baking soda
1 ts. of sea salt
pinch of cinnamon
pinch of ginger

1/2 cup of date puree paste (I make this out of pitted dates soaked in boiling water and blending in high powered blender until you get a pudding like substance- same amount of dates per water, in this recipe that would mean 1/2 cup of each but you can make a few cups at a time and store in the fridge for further use)

1/4 cup of maple syrup
1/4 cup of blackstrap molasses
3/4 cup of soft or melted coconut oil

1/2 cup of chopped dates
1/2 cup of raisins
1/2 cup of dairy-free chocolate chips

Mix all the dry ingredients together first, then add the wet and mix well and add the oil and mix into a sticky dough. Use a TB to spoon the dough into balls onto a baking sheet. For best results one your baking sheet with parchment paper. Bake in a 350 degree oven for 12-14 minutes or until your desired crispy cookie liking. Let the cookies cool for at least 15 minutes before moving to avoid cookie breakage. This recipe made about 2 dozen medium/lg sized cookies....but you could make 3 dozen small ones I bet.

I hope you can say "yes" to this cookie recipe and make some for yourself. Happy baking!!!!

Much love, xoxo