Mason has the best memory recall on the planet.
There is a certain chain coffee shop up here in Canada, that at least in Ontario is iconic. In small cities throughout the country, you can find one on every corner, it’s red sign and brown take-away cups call you with it’s delicious coffee. Peterborough has at least 10 of them and Mason know’s where every one of them are. As soon as he sees the sign, he automatically asks me if I want a coffee, double milk and if he can have a bagel or a timbit.
Now, I love this coffee shop, we stop all the time on road trips. Bagels may not be super good for Mason, but in a fast food world, there are worst things out there for him to eat. Lately, I have also been picking him up cookies instead of timbits. You may notice, none of these items are gluten or dairy free. Oh no.
This weekend is our first road trip since we went gluten free. I am feeling the stress, but went to a tried and tested recipe for cookies that I know he loves and that I can pack easily with me for a treat in the car. These cookies are gluten/dairy free, the coconut sugar is loaded with nutrients unlike refined white sugar and I even made it school friendly with the use of soy nut butter.
Nut Butter Cookies, adapted from Cleaning Eating Magazine
- 1 cup soy nut butter (other nut butters work too)
- 1 large egg
- 3/4 cup coconut sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 ounces dark chocolate chopped (dairy free chocolate)
Preheat oven to 375 deg F
Mix first 5 ingredients together, add chopped chocolate. Drop by rounded teaspoon on to cookie tray. Bake for 8-12 minutes. Let cool on tray for 5 minutes then transfer to wire rack to finish cooling. Enjoy!
Hope everyone has a good long weekend!
Have a healthy, fresh day!