If you haven’t met my very good friend, Maggie, from She Let Them Eat Cake I can honestly say you’re missing out. We started chatting and eventually decided to start The Balanced Platter. We’ve chatted every week on Skype for at least the last 8 months. We’ve shared joys and heartaches. Every day I’m grateful for all she’s brought to my life. Stop by her blog – her whimsy and creativity in the kitchen will add so much to your life, too.
When my son Callum was born I had a raging sweet tooth! Perhaps it was sleep deprivation, perhaps it was my totally out-of-whack hormones. It didn’t matter. I needed a cookie or two to help get me through the day.
Back then I was a gluten-eating, sugar-eating woman so my cookie habit didn’t really do much to help me get through those tiring and emotional days.
If only I knew then what I know now!
These vegan, gluten-free, and sugar-free cookies would’ve saved my life back when I was a new Mom! And if I lived closer to my dear friend Amy, I would bake her a batch of these cookies. For those moments. You know the ones – baby’s crying and hungry, but mommy’s starving and wants to eat too.
I packed these cookies with nutritional goodness. Buckwheat flour is a whole grain, loaded with protein and fiber. And instead of spiking our glucose, buckwheat will actually lower our glucose levels helping to balance out the unrefined sugar that is in the recipe.
A nutrition packed gluten-free cookie that you can eat for breakfast.
- 2/3 cup coconut oil, liquefied
- ½ heaping cup unsweetened apple sauce
- 1 cup coconut sugar
- ½ teaspoon powdered stevia
- 2 tablespoons ground chia combined with ½ cup water
- 2 teaspoons vanilla
- 2 cups buckwheat flour
- ¼ cup arrowroot flour
- ½ teaspoon sea salt
- 1 teaspoon baking soda
- 3 teaspoons ground cinnamon
- ½ cup quinoa flakes
- 1 cup raisins
- 1 cup chocolate chips (or unsweetened carob chips)
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Whisk together the oil, applesauce, sugar, chia mixture, and vanilla.
- In a separate bowl, mix together the buckwheat and arrowroot flours, sea salt, baking soda, cinnamon and quinoa flakes.
- Add the dry ingredients to the wet ingredients and stir just to combine. Stir in raisins and chocolate chips or carob chips.
- Scoop batter with a small ice cream scoop onto the parchment lined baking sheets.
- Bake for 12-15 minutes at 350 degrees. Cool for five minutes, then transfer to wire baking racks.
Maggie is the founder of SheLetThemEatCake.com. The website was born out of her intense passion for feeding her friends and family nutritious and delicious food. Maggie and her family abstain from gluten, dairy, and eggs due to food allergies and sensitivities. Maggie’s husband has celiac disease and her children have sensitive tummies that feel better free from these three increasingly common allergens. Since her husband’s celiac diagnosis in 2005, Maggie has been learning about the importance of whole foods and using food to heal and to maintain a healthy and youthful body.