Our favorite snacking cookies


I’m no food blogger, but I think all moms need a good snacking cookie up their sleeves for park days and playdates. I like them slightly health-ified, so they’re filling enough for busy afternoons.

These Oatmeal Raisin Chocolate Chip Cookies are gluten free and can be dairy-free if you use the appropriate chocolate chips (or sub all raisins). They have a hint of earthy nuttiness from the buckwheat, but they taste surprisingly like the real thing.

And while I (and the girls!) love hummus, berries, and cheese for snacks, sometimes bringing the cooler to the park is just a little much. These are easy to stash in my diaper bag along with a few clementines, and just go.

I adapted the recipe for several friends with dietary restrictions from this delicious recipe on Two Peas & Their Pod, so feel free to use butter or whole wheat flour if you aren’t making them for someone with allergies!

1 1/4 cups buckwheat flour (or whole wheat)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup brown sugar
1/4 cup white sugar
1/2 cup coconut oil (or butter)
1 egg
1 1/2 tsp vanilla
1 Tbsp almond milk or milk
1 cup oats (certified gluten-free if you need them totally allergy-free)
1/3 cup chocolate chips (whole foods sells non-dairy ones)
1/3 cup raisins

Preheat the oven to 350*. Mix together the first four ingredients in a separate bowl. Mix together oil & sugars for about a minute, then add the egg, vanilla & almond milk. Add the dry ingredients just until combined. Stir in the oatmeal, chocolate chips and raisins by hand. Drop by tablespoonfuls onto a cookie sheet lined with parchment, and bake for 10-11 minutes (they’ll look a little soft).

These pack well in a plastic container, and taste delicious. Get baking & get to the park!

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