My baby is turning seven in a week.
No, not the one in my stomach. (Though at this point it kinda feels like she’s been there for seven years.)
I’m talking about the little guy who has been the family baby since the day he was born and who will always be his Mamma’s baby.
It’s so hard not to cry at the thought.
Maybe it’s just the crazy hormones, but every time I think about how big he’s getting I so emotional. I want to call God and beg for a do over. Not because I want to change all that much, just because I enjoy him being little so much I want to do it all over again.
Sadly, there are no such do-overs in life. So instead I’m going to savor every bittersweet second as I watch the last bit of baby fade into pure boy. A boy that makes me so proud. And one who forever will have his mom wrapped around his little finger.
As you might have guessed by the unusual (for here) recipe, I’m distracting myself with baked goods. All his favorites and ones that I hope will become new favorites. You know, so 11 years from now when he’s big enough to be on his own he remembers to come back home for the food. And the snuggles. (Please don’t tell me how soon it will be before he’s too big for the snuggles.)
This dish is of course, a bit more indulgent than my average fare. It’s birthday season fare. (And great for those of you with GF kids!) If you want to make it with a lower calorie cookie, this one would work too!
We will return to our regularly scheduled super-healthy fare next time…promise.
- 1 cup semisweet chocolate chips
- 1/3 cup coconut oil
- 1 cup gluten free quinoa flour blend OR ½ cup all purpose flour + ½ cup quinoa flour
- 3 tablespoons unsweetened cocoa powder
- ¾ teaspoon baking powder
- 1/4 teaspoon sea salt
- ½ cup coconut palm sugar
- ¼ cup apple sauce
- 2 eggs or flax eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon mint extract
- Mint Chocolate Chip or Vanilla Ice Cream (I'm a huge fan of coconut ice cream)
- Place chocolate and coconut oil in the top of a double boiler. (A metal bowl on top of a sauce pan works too.) Meld over medium low until smooth. Remove from heat and allow to cool.
- Meanwhile, sift together flour, cocoa powder, baking soda and salt.
- In the bowl of an electric mixer, combine the sugar, applesauce, (flax) eggs, mint extract and vanilla. Beat for 2 ½ minutes on medium speed. Reduce speed to low and add the chocolate. Add flour mixture until just combined. Transfer mixture to a bowl and refrigerate for (at least) one hour.
- Line 2 baking sheets with parchment paper. Preheat oven to 325 degrees. Form 16 balls with the cookie dough. Divide the balls between the 2 cookie sheets and flatten slightly. Bake for 15 minutes, rotating the trays half way through. Let cool for 5 minutes on the pan and then transfer to a wire rack to cool completely.
- Allow the ice cream to soften and then spread onto the flat side of one of the cookies. Top with another cookie and wrap with parchment paper, wax paper or plastic wrap. Freeze for 1 hour, or until firm.