One of the craziest things about being a parent is seeing myself in my boys.
Just this morning, I was working with Alex on his math. He’s just started multiplication and somehow just “gets” that, but he still struggles when trying to add three four digit numbers. It’s not the addition he has a problem with. It’s staying interested and focused for the time it takes him to add three numbers together, remember to carry and repeat the process three times. He knows exactly what he’s supposed to do, but doing it is another story.
As easy as it would be to get frustrated with him, I just can’t. He’s so much like me, things that are detailed or tedious easily overwhelm him. His “I can’t do it” really means “I just don’t want to so I’m tuning out right now.”
When we do them together everything is just fine and he doesn’t miss a trick. Of course, doing math with me isn’t the goal. (Not to mention I was having a hard time staying focused after a few problems.) So what’s a mom to do?
Yep, you got it. Bribery.
“Hey, how about you finish this page by yourself and I’ll get out everything we need to bake cookies?”
Worked like a charm. He was suddenly laser focused and miraculously his understanding of simple addition multiplied.
Now I know the bribery thing is less than ideal. But try not to judge me for a minute and focus on the fact that I now have these wonderful cookies to share with you.
- 1 ½ cups gluten free quinoa flour blend OR 1 cup all purpose flour + ½ cup quinoa flour
- 1 cup Quinoa Flakes (oats will work too)
- ¼ cup ground flaxseed
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- ½ teaspoon ground cinnamon
- 1 stick unsalted butter or 1/2 cup coconut oil, softened
- 1/2 cup applesauce
- 1 cup coconut palm sugar (or sugar of choice)
- ½ cup packed dark brown sugar
- 2 large eggs OR flax eggs
- 1 ½ teaspoons vanilla extract
- 1 cup semisweet chocolate chips
- Gluten Free Quinoa Flour Blend
- 1 1/2 cups sorghum flour
- 1 1/2 cups toasted quinoa flour
- 1 1/2 cups corn or potato starch
- 1 1/2 cups tapioca starch/flour
- 3 teaspoons xanthan gum
- Preheat oven to 350. Line 2 baking sheets with parchment paper.
- If using flax eggs, combine 2 tablespoons ground flax seeds with 6 tablespoons warm water. Mix well and set aside. (Skip this step if using eggs.)
- In a medium bowl combine flours, quinoa flakes, flaxseed, baking soda, sea salt and ground cinnamon.
- Beat together the butter, applesauce, and sugars on medium high speed until fluffy, about 3 or 4 minutes. Add eggs, one at a time, ensuring the first is fully incorporated before adding the next. Add vanilla and reduce the speed to low. Add in flour and beat until just combined. Stir in chocolate chips.
- Drop in spoonfuls onto prepared baking sheets. Bake for 9 to 11 minutes. Let the cookies cook for 4 minutes on the baking sheets and then transfer to racks to cool completely.
- For the flour blend: Mix together all ingredients in a large container and store in the refrigerator.
They are perfect for Alex because he likes chocolate but doesn’t like a lot of it. If you are looking for a cookie that is packed with chocolate chips, just increase the chocolate chips to 1 1/2 cups. Also, these would be lovely with nuts (but he has a peanut allergy and refuses all other nuts) so feel free to throw a 1/2 cup of pecans, walnuts or whatever floats your boat in. (I personally think everything is better with nuts!)