(Yes, I'm a dork. I still like to make smiley faces out of food. I'm sure my kids will hate that when they are older.)
It is hot...too hot to bake. My new favorite summer cookie recipe (based on this recipe here) is super simple and kid-friendly. They are rich and fudgey and I think they'd be sure to please just about anyone.
1/2 cup Enjoy Life chocolate chips
2 tbsp. almond butter
1 1/2 cup gluten free rolled oats or quinoa flakes
1 tsp. vanilla extract
1/4 cup coconut oil
1/4 cup almond milk
3/4 cup sugar
Place the chocolate chips, almond butter and oats in a medium bowl, set aside. Place the coconut oil, almond milk and sugar in a medium pot over medium heat. Bring to a full rolling boil, stirring constantly. Boil hard for one minute (this dissolves the sugar completely so you get a creamy cookie, not a gritty cookie). Pour the hot mixture over the chocolate chip mixture. Stir until the chocolate is melted and the ingredients are well-combined.
Let this mixture sit for a minute while you put parchment paper on a baking sheet. Then drop the batter by teaspoonfuls, shaping as needed, onto the cookie sheet. The cooler the batter gets the harder it is to shape, so you need to work quickly. Let the cookies cool on the counter (or put them into the refrigerator for 30 minutes to speed up the cooling process) before serving. Makes about 20 cookies.