When my husband and I chose our apartment, we fell in love with the living room and the larger bedrooms, but above all we fell in love with the location. We live in walking distance of Trader Joe’s, one of the best yoga studios in Boston, libraries, coffee shops, restaurants, and awesome playgrounds for our girl. In fact, living in Brookline would be a dream come true if it weren’t for the extreme New England climate and our tiny kitchen.
The problem with the latter is that my husband and I are both foodies, and we have always enjoyed cooking together. Since we met we have traveled a lot and enjoyed foods from top-rated, memorable restaurants in Boston, New York, Chicago, Italy, Peru, and beyond. When we decided to start a plant-based lifestyle in 2013, we knew we would have to experiment in the kitchen to figure out how to cook with plant-based ingredients and get them to taste amazing. In short, we succeeded! We now have over 100 tasty recipes, and we learned how to do it all in a very small space.
Having had a love affair with food and cooking since I can remember, I looked forward to getting creative and messy in the kitchen with my girl from the moment I knew I was pregnant. The first time we did it, it immediately became a top favorite memory and also the messiest baking experience I have ever had!
The cookies we make with our toddler, which I’ll share with you below, are edible raw. This means my little one is able to have a complete sensory experience without the possible side effects of ingesting raw animal products. These sunny oatmeal chocolate chip cookies are also allergy friendly, so they are a great recipe to bring to daycare or school, to share with guests, and to bring to potlucks. A win-win for any parent!
They’re free of processed sugar, gluten, nuts, and eggs. But don’t worry — they’re also tasty, and easy and quick to make… well… depending on if a toddler is involved!
- 4 ripe bananas
- 3 cups gluten-free quick oats
- 2 tsp vanilla extract
- 4 Tbs organic sunflower seed butter (I use Sunbutter)
- 1 pinch of Himalayan or sea salt
- 1/2 cup vegan dark chocolate morsels (I use the Enjoy Life brand)
- 2 Tbs pure maple syrup (optional, to taste)
- Preheat oven at 350.
- In a large bowl, mash all the bananas.
- Add all the ingredients to the bowl and mix well.
- Cover cookie sheet with parchment paper.
- Create each cookie with a heaping tablespoon of dough.
- Bake for 15 minutes.
- For ice cream sandwich cookies, create each cookie using 4 Tbs of dough.
Sometimes I also add eight dried figs to the cookie dough, as this dried fruit is a calcium-rich food and I am always looking for ways to add calcium to my girl’s diet.
Another way to add an element of fun to this recipe? Make an ice cream sandwich using the sunny oatmeal chocolate chip cookies! Our favorite is using FOMU‘s dairy-free ice cream in between two cookies. FOMU has locations in Back Bay, Brighton, and Jamaica Plain, and you can also find it in some Whole Foods Markets and at specialty food markets throughout New England. In my opinion, FOMU tastes even better than its dairy counterpart — whether you are dairy-free or not.