We wrapped up Rosie's birthday week yesterday with a sweet little "milk & cookies" party. My heart is brim full with happiness and gratitude for all the wonderful aunts and uncles and cousins and grandparents that helped us celebrate our baby girl! Rosie made it through the whole party and then promptly passed out as soon as everyone left. Success!
I kept party decorations simple with lots of flowers and balloons, branches from our backyard and a big display of photos from Rosie's first year. Olive helped me make a few batches of cookies (my little sous chef!) and Isaac set out an iced coffee & (nut)milk bar for guests to fix their own drinks. At the bottom of the post I've included our favorite no-fail gluten-free cookie recipe - let me know if you try it! xx
OUR FAVORITE Vegan Cranberry Chocolate Chip Cookies
from Beaming Baker
1 1/2 c gluten free oat flour (I make mine in the blender using gf oats)
1/2 c gluten free rolled oats
1/2 t baking soda
1/2 t baking powder
1/4 t salt
1/4 c + 2 T melted coconut oil
1/4 c coconut sugar
1/4 c maple syrup
2 flax eggs (2 T ground flax + 6 T water)
1 t vanilla
3/4 c dried cranberries
3/4 c chocolate chips
(I like to add chopped pecans or coconut flakes. Anything works!)
Preheat oven to 350. Line a baking sheet with parchment or use a Silpat.
Whisk together flax eggs and let them work their magic while you prep the dry ingredients.
In a medium bowl, whisk together the dry ingredients.
In a large bowl, whisk together the wet ingredients (don't forget the flax eggs).
Add the dry ingredients to the wet ingredients and stir until combined. Fold in dried cranberries and chocolate chips.
Let sit for 10 minutes so the oats can soak up some of the moisture.
I like to pop the dough in the fridge for another 15 minutes to chill before cooking. Totally optional.
Scoop cookies onto baking sheet. Bake 8-12 minutes. Cool and enjoy!
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