Apparently, our dining table is a jungle gym. No matter how many times I say "bum down!" the kids are climbing under it, lying down on the benches, falling off and hitting various body parts. What would a meal be without a new bruise and some tears? Don't ask me. I wish each child had a seatbelt to keep them from crashing, but apparently they only make those for high chairs. Here is snapshot of a typical seating configuration:
Snack time seems to be the most tame time at the table, probably because it seems like more of a privilege and less of a chore than dinner. Also, I don't notice anyone lying down for a snooze during dessert...
Which is yet another reason to love treats! These cookie clouds came about as I was simultaneously trying to change the banana millet muffins from Peas and Thank You to my liking (less sugar and oil) and to make a gluten-free version of the white bean chocolate chip cookies from Happy Herbivore, which my now gluten-free friend adores. I just love the texture of these cookies, which is why I call them clouds: they are moist, but not heavy. This is one recipe that all three of my kids seem to equally love. I give them out as snacks, treats--I would even give them for breakfast if anyone dared to ask. To me, they do not have a strong banana flavor, but if you are adverse to any hints of banana, you could try subbing more sweet potato or applesauce for the mashed banana. The millet gives them a nice crunch that we miss around here in our nut-free cookies, but you could omit that as well if you prefer.
Makes one dozen cookie clouds
1/3 cup dry millet
1/2 cup brown rice flour
1/2 cup millet flour
1/3 cup potato starch
3 Tbsp. tapioca starch
1/2 Tbsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1 tsp. guar gum
3 Tbsp coconut/palm sugar
1/2 cup roasted sweet potato (white or orange-fleshed)*
1/2 cup mashed, ripe banana (not overly ripe, just yellow with not too many brown spots)
1 tsp. vanilla
2/3 cup white beans, drained and rinsed, if canned
1 Tbsp. coconut oil, melted
4 Tbsp non-dairy milk
1/3 -1/2 cup chocolate chips
1. Preheat your oven to 350 and line two baking sheets with parchment paper. Combine all of the dry ingredients (millet through coconut sugar) in a large mixing bowl.
2. In a food processor combine the sweet potato flesh, banana, vanilla, beans, melted coconut oil, and non-dairy milk and puree until smooth.
3. Add the wet ingredients to the dry and stir until evenly moistened. Stir in the chocolate chips and drop large spoonfuls onto your prepared baking sheets.
4. Bake for 10 minutes, staggering the pans in the oven and turning them halfway through the baking time. For ultimate cloud texture, the cookies should be just barely brown on the bottom when you remove them to place on wire racks to cool.
*To roast a sweet potato, preheat your oven to 400, line a baking pan with parchment paper, scrub the potato, and place it on the pan in the oven for about an hour. The cooked potato will be very soft and easily pierced with a fork and have golden juices bubbling from it. Do not try to steam or microwave your potato instead; to bring out the sweetness, it must be roasted.
This recipe is linked to Allergy-Free Wednesday Gluten-Free Wednesdays