I love making these Gluten and Dairy free cookies for my son, they're so easy to make and since you mix everything by hand, they're a great opportunity for some family bonding time with the kids. Since we're making a healthy version of oatmeal cookies I chose the gluten-free oats but you can use regular if you're not intolerant to gluten. We're also using here fresh organic eggs from Sarah's Organic Farm so we can make sure every ingredient in the recipe is super good for you.
Here's the quick recipe.
1/4 cup Ground mix of Flax seeds + Chia seeds + a pinch of Cinnamon
1/4 cup Xylitol Sugar ( or Brown or Coconut Sugar)
1/4 cup Raw Honey
Pour everything together in a big bowl and mix them well using clean hands
Keep mixing till you're able to shape the batter into a ball in your hands
Place the batter on parchment paper on a pan sheet
Put in the oven for 30 minutes, turning them after 15 mins. (or till they take a crispy brown color)
Make sure your oven is using the lower heating source only
Here I'm using both Xylitol sugar and raw honey for my sweetener of choice because too much honey is not good for my son and his doctor approved the use of Xylitol sugar. You can, of course, choose the sweetener you're more comfortable with whether that's brown sugar or coconut sugar they'll all work well with this recipe.
A wife and a mom of 2 adorable kids, May Yacoubi is a self taught chef with a masters degree in Journalism and Mass Communication from the AUC and a career in production. She decided to follow her lifelong dream and work in the culinary field and cook her heart off! She started her passion for food since childhood. She polished her skills through traveling which helped expand her pallet and is now producing and presenting her own TV program May's Kitchen.