Do you sometimes feel like time is running away and you are desperately trying to catch up with it? That’s how I have been feeling these last few weeks. It was my 3 year old daughter that reminded me last Saturday that we hadn’t baked anything yet. She came running into the kitchen looking very disappointed and worried and said: “Mama, we still need to bake today!” I then heard a nearly 2 year old son run from the far end of our apartment to the kitchen screaming: “JAAAAAAA, BAKA!!” which is Swedish for “YEEEEEES, BAKE!!” And so we did…
I admit, I did have a panic moment as they opened up the kitchen cupboard and took out their aprons. I hadn’t planned anything. I didn’t have a recipe. What on earth were we going to make? Turns out, we ‘invented’ R(raisins) O(oatmeal) C(coconut) cookies (and they kind of look like rocks too).
These are the kind of cookies you literally throw together. Everything goes in one pot. And then you hand the little ones a wooden spoon and let them get on with it. Although, I used my stand mixer and I let them take turns in throwing the ingredients in the bowl (pouring is for adults in case you didn’t know).
Tadah! One golden nugget of goodness. Perfect for little hands and no refined sugar. The sweetness comes from the raisins and the agave or honey used. These are so easy and quick to make and so much better and healthier than anything bought in the shop.
Let the kids roll the balls. Or if your child is still too young for this skill, roll the balls yourself and let them place the cookies on the baking tray.
1/2 cup almond meal (about 8 tbsp)
1 cup oats (about 16 tbsp)
pinch of salt
1/4 tsp baking powder
2 tbsp soft, unrefined coconut oil
1 egg, whisked
1 tsp vanilla extract
1/2 cup raisins (about 8 tbsp)
2 tbsp agave nectar or honey
Preheat your oven to 180 degrees C
Put all the ingredients in a bowl and mix with a wooden spoon until well incorporated. If using a stand mixer, use the paddle and a low speed.
Makes 20 little balls with about a tbsp or 2 of cookies mixture.
Put the cookie balls on a lined baking tray. If you want flat cookies, press down lightly to form small, thick discs.
Bake for 15-20 minutes.
Cool on a wire rack.
You can make this recipe gluten free by using gluten free oats and substituting baking powder for 1 part baking soda plus 2 parts cream of tartar.