Cookies for my family, not made of my family. Just to be clear.
Cookies every member of my family can eat, and Mama won’t get mad. Even the dogs!
For this post, I partnered with my favorite monthly subscription service, MightyFix, to get you a discount code to enjoy all the cool things I love! Just to be clear, I pay for this service on my own each month, and I totally love it. I really think you’d like it, so that’s why I teamed up with them.
Back when I was nursing Camille (hold me, the memories are still so vivid), I made batch after batch of oatmeal cookies by Mel. She doesn’t call them lactation cookies, but because they contain oatmeal, coconut oil, flax, chia and almonds, I used them as such. They were an easy cookie to stir together because the coconut oil was melted. I frequently substituted raw grass-fed butter, and sometimes, stirring the golden yellow butter was the best part of my day. Breastfeeding was so very hard and emotional for me; I know we’ve talked about this before.
While I am so joyous to be passed that phase (but serious props to Mamas who nurse in toddlerhood!), I never quite forgot about those cookies. They had something so right about them—salty, sweet (but only naturally sweetened—hooray!), and so much texture. Chocolate chips at 2am are a godsend, as well.
These days, Camille is too young to be heading off to school, but she is heading back to daycare soon. I couldn’t be more excited! This summer, I had a nanny come to my house a few days a week in the mornings so I could get some work done. I’m working on cookbook #3 right now, and I needed help. LOTSA HALP.
Part of me loved the individual attention Camille got from her nanny, but my Mama instinct knew she missed her friends at daycare.
So, back to packing lunches and snacks, I am! And you know I’m that annoying hippie Mama that won’t let her kid eat the junk food they offer at school. I’m 100% against food marketed to kids, and I don’t even care how controversial that statement is. Come at me, I dare you.
If the other kids are going to be offered sweet snacks, I want Camille’s snack to have the same appeal. She loves my recipe for homemade graham crackers, but she also really loves these cookies. They’re packed with quinoa, oats, and flax seed, and they’re only sweetened with honey. What more could a Mama want in a cookie for baby?
I pack them in these reusable snack bags, which brings me to the giveaway of today’s post! I’m teaming up with MightyFix again to bring you another sustainable kitchen product. I’m a subscriber of MightyFix (and have been for many months!), and I always love getting my eco-friendly item in the mail each month. It’s literally the only company that routinely takes money out of my bank account and I don’t mind one bit.
I pay $10/month to be surprised with a new green gadget or item that helps make my life more sustainable/greener/cleaner. So far, I’ve been giddy to receive my bee’s wax wraps (an alternative to plastic wrap), wool dryer balls, reusable kitchen towels that actually scrub, silicone storage containers, and now these reusable snack packs. I’ve owned reusable bags for years, but they weren’t my favorite because after a few trips in the washing machine, they wore out. I used to have a good relationship with a stranger on Etsy who would make me new bags with velcro every few months. (That’s how committed I am to eliminating plastic from my kitchen!) However, she eventually had a baby (twins, I think), and closed her Etsy shop. I’ve been living without ever since.
When MightyFix sent me a 3-pack of these reusable pouches, I was ecstatic. These bags are a much improved version because you can wash them in the top rack of the dish washer! The bags you see in the photos have been through the hottest, heaviest cycle in my dishwasher many times, and they still look brand new.
If you’re still with me, here’s the giveaway details:
MightyFix is normally $10/month, but with my coupon code, you’ll get your first ‘fix’ for $3, and I’ll make sure you’re getting the lunch skins in your first box. Just use my link and enter the code (LUNCHSKINSFORTWOFIX) when checking out. It should automatically enter it for you, but just in case, I wanted to give you the coupon code.
I use my snack bags to pack up these naturally sweetened oatmeal cookies, but I’ve also been baking up lots of treats from my good friend Michele’s new cookbook, Little Bento. I’ve talked about Michele before, and I just want to reiterate how great it is to find another Mama who is as passionate about the food that goes into her kids’ mouths as I am. Michele gets it. She invented baby food with pizzazz (she gave her babies curry!), and I’m so grateful I stumbled on her site before Camille started solids. Camille was raised on her inventive baby purees, and I swear that’s why she has such good taste now.
She has two cookbooks (Little Foodie) and now Little Bento, since her babies are grown up now. I make these spinach muffins from Little Bento a lot, and Michele is the sweetest because she’s letting me share her recipe here. Check out her cookbooks and her website (BabyFoodE.com) and please go tell her how amazing she is for leading the movement of giving kids real food to eat with real flavors.
Whew, that was a long one, wasn’t it? Let’s recap:
- Healthy cookies for kids made with honey, flax, oatmeal, and quinoa.
- Giveaway for MightyFix containing reusable snack bags for kids and adults.
- Did you catch that announcement for my upcoming third cookbook? It’s due out next Valentine’s Day. More info soon. Pre-order now. I love you.
- Bright green muffins made by Michele for cramming spinach into your kids.
Yields 2 dozen small cookies
A healthy cookie recipe for kids made without refined sugars. Cookies sweetened with honey, and stuffed with oats, flax seed, and quinoa.
20 minPrep Time
20 minTotal Time
- 4 tablespoons unsalted butter, melted
- 4 tablespoons melted coconut oil
- 6 tablespoons honey
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup white whole wheat flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/4 cup quick oats*
- 3/4 cup cooked quinoa**
- 1/4 cup ground flax seed
- 1/4 cup chopped dried cranberries
- Preheat the oven to 375.
- In a large bowl, whisk together the melted butter, coconut oil, honey and vanilla.
- Beat in the egg, and whisk until homogenous.
- In a separate medium bowl, stir together the flour, salt, baking soda, oats, cooked quinoa, flax seed and cranberries.
- Add the dry ingredients to the wet, and stir until combined.
- Scoop rounded tablespoons onto a cookie sheet, and press flat with your hands.
- Bake for 10 minutes, until the edges start to turn golden brown and the bottoms are golden brown.
*I use rolled oats that I processed in a blender for about 10 seconds to make quick oats. **Leftover quinoa is fine, but it must have been cooked in water, not chicken broth.