My oldest son started kindergarten this week (what??), and in an effort to actually make it out the door promptly on school mornings, we need to have some good snacks on hand that are easy to grab for his backpack.
One original thought was to just buy some pre-packaged granola bars, but upon checking an entire aisle’s worth, I decided against all of them for one or more of the following reasons:
They had dairy (which my 3-year-old is currently restricted from, and I figured it wouldn’t be a very nice mom-move to buy special snacks that he isn’t allowed to try)
They contained one or more ingredients that we do our best to purposely avoid for health’s sake (canola oil, too much sugar, etc)
They were crazy expensive
Solution? Make my own. Now I’m all for homemade, but I also know that baking tends to be a hard-to-get-to project in our house at this point. I figured, though, that if we can manage one baking project a week and freeze some of them to be able to pull out over time, we’ll be set.
First round? Oatmeal raisin cookies. Result? Bomb diggity.
The basis of this recipe is one my family has had for as long as I can remember. It was simple to adapt to dairy free and makes a tasty, nutritious, not-too-sweet snack that can easily be tossed in a ziplock bag for school, pulled out for the younger kids, or enjoyed with coffee by the adults.
Here it is!
Dairy Free Oatmeal Raisin Cookies
Blenderize or beat together until creamy:
1/2 cup coconut oil
1/2 cup packed brown sugar (can do more or if you prefer)
1 large egg
1/4 cup + 1 Tbsp water
1 tsp vanilla
In separate bowl, mix:
1 cup whole wheat flour
1 tsp salt
1/2 tsp baking soda
2 – 3 cups uncooked oats
1 cup raisins (soak for a couple minutes in hot water before adding)
Chopped walnuts, pecans or other nuts (optional)
Combine the wet ingredients with the dry ingredients and mix well. Cover dough and refrigerate for at least 1 hour. Preheat oven to 350 degrees. Divide dough into cookie sized balls, place on greased cookie sheet and flatten each ball slightly. Bake for about 12-15 minutes. Let cool completely before storing or freezing.