Cookies for lunch? Yes, if they are healthy cookies I will let the girls indulge. Or at least they think they are indulging. These cookies are sugar and gluten free. And they are amazing! I tested the recipe while at a play date and the other moms could not get enough. No one would wait for them to cool so I had to dive in and grab a still warm cookie. They are good. First lunch, then the cookie recipe.
Maurene helped with this lunch while Audrey cleaned up and got ready to leave. After Audrey was dressed she stepped in and made the pretzels look neater so she could fit more into the container. And what a cute container it is!
I finally decided we needed some toddler sized containers that can become snack containers when they start eating bigger meals. They eat 4-5 times a day between the 3 main meals and 1-2 snacks so their meals are still really small. For their small meals I purchased a 1.5 cup Lock & Lock Container with two removable trays. They work perfectly and hold an adorable size lunch for the girls.
Today they packed a cookie, grapes, pretzels, and strawberries. Both meals were finished when lunch was over, a first!
|Picking the right grapes.|
|The perfect lunch.|
I really do love these containers. They keep the food in place and the trays remove easily for cleaning. The lid locks on and has a seal to keep everything in. They have several other sizes including a 3.6 Cup. If you have active children do yourself a favor and check them out. The price is right and the quality is nice.
Now for the cookies. This recipe was shared with me by the fabulous Ellie of Back Door Bakery here in Lawrence, Kansas. She is just about as cool as they come and a really nice person as well. Just for the asking she shared this amazing recipe. If you are local you should head to the Farmers Market on Saturday and buy some of her yummy treats. She usually has a wide selection, unless Audrey has been there.
- 1/2 cup almonds
- 1/2 cup dates
- 1/4 cup pistachios
- 1/4 cup dried unsweetened cherries
- 1 tsp coconut oil
- 1/2 tsp cinnamon
- 1 egg
Place all but egg in the food processor and chop until blended. Mine always starts to stick together when it is about done. Transfer to a bowl and mix in egg. Form into the shape you want and bake in a 350°F oven for 10-15 minutes. I keep pulling them out a little early and they are slightly sticky. Not so much that it is a mess but enough to notice. They still taste amazing and have no added sugar. We call them breakfast cookies because that was what type of recipe we were testing when we got this recipe. All of the others had added sugar. I think next time we are going to make these with pecans instead of pistachios because I like pecans and they are easier to find shelled unsalted.
*Update* Checkers has shelled, unsalted pistachios. I love Checkers.
We are submitting this for What's For Lunch Wednesday. Head over to see the amazing lunches.