Not Just Any Oatmeal Cookie

I baked some yummy oatmeal cookies last week and I want to share the recipe with you. You have to keep an open mind about these because they are quite good, despite their somewhat odd list of ingredients. Most importantly, they are the perfect protein boosted treat/snack for my food sensitive children.

The original recipe for Lady A’s Oatmeal Cookies can be found on my friend Kristi’s Baby Food Steps blog here. She gets all the credit for coming up with these! Also, if you want to learn more about salicylates which is the latest food sensitivity we are tackling then take a look here. Kristi explains it better than I ever could.

Back to the cookies…I have made them exactly as the recipe states on Kristi’s blog, and both our family and our friends liked them. My only “complaint” was that they were a bit too sweet for my taste which is why I came up with this modified version:

Lady A’s Chicken Oatmeal Cookies with Applesauce and Maple Syrup

Makes approx. 3 dozen cookies

1 cup cooked chicken, finely chopped (I process it in the food processor until finely shredded)

½ cup organic light brown sugar, lightly packed

½ cup organic maple syrup

½ cup homemade organic golden delicious apple sauce

1 cup Organic Spectrum all vegetable shortening

2 eggs (a substitute could probably work too)

½ tsp baking powder (regular or corn free)

1 tsp baking soda

1 tsp vanilla extract (alcohol free)

½ tsp salt

2 cups all purpose flour (regular or gluten free)

3 cups quick cook oats (regular or gluten free)

Heat the oven to 325°F.

Mix all of the ingredients, except the flour and oats, in a large bowl until well combined.

Stir in the flour and oats and mix well.

Use two teaspoons or a small scoop to make small mounds of dough on a parchment lined cookie sheet.

Press the cookies slightly flat before baking them for 10-12 minutes in the middle of the oven. The cookies should be a light golden color when done.

Cool on a wire rack and store in an air tight container in the fridge or freezer.

You can also scoop dough onto a cookie sheet, freeze it and then place the balls of dough in a ziplock bag and that way you always have cookie dough on hand and ready to go when you need it.