Ignite Church Outreach for August….
Face painting, games, worship music, movie and popcorn. It was a sweet time of fellowship amongst our church family and the community!
My Princess…
and My Butterfly…
I opted to pass on the butter-filled popcorn and save room for one of these when I got home…
Oatmeal Coco-Nutty Chocolate Chip Cookies
Ingredients:
1/2 cup Earth Balance
1/4 cup raw sugar
1/4 cup organic brown sugar
1/4 cup unsweetened applesauce
1/2 tsp pure vanilla extract
2/3 cup Pamela’s Gluten-Free baking mix (or whole wheat pastry flour)
1/3 cup unsweetened coconut flakes
pinch of sea salt
1/2 tsp baking soda (omit if using Pamela’s Baking Mix)
1/4 tsp baking powder (omit if using Pamela’s Baking Mix)
1 cup instant oats (gluten-free if necessary…make sure you use instant and not “rolled” oats!)
1/2 cup dark chocolate chips
1/2 cup raisins (optional…or add your favorite dried fruit)
1/2 cup chopped almonds (optional…or add your favorite chopped nuts)
1 Tbsp flax seeds (flax meal will work too)
Directions:
Preheat oven to 350 degrees. In a large mixing bowl, cream together the Earth Balance, sugar, and brown sugar. Add applesauce and vanilla and beat well. In another bowl, whisk together the flour, coconut flakes, salt, baking soda, and baking powder. Add dry ingredients to the butter mixture and blend well. Mix in the oats and then fold in the remaining ingredients (chocolate chips, nuts, raisins). The dough will be a bit stiff. Drop by tablespoons full onto ungreased cookie sheets. Bake for 10-15 minutes or until golden brown.
Makes about 2 dozen cookies.
Blessings,
J’lene
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