In Quarantine
So, we are all going through self isolation and or quarantine. As it looks right now, this is going to continue for quite some time. I know it’s scary, I’m scared too! I work in the kitchen at a Long Term Care facility (Nursing home), so I still have to go to work every day. (Correction… I did have to go in until the Ontario government said that everyone who worked in LTC had to wear a mask for their entire shift. The mask triggered my asthma, so now I am off) My husband and I are recording funny movies to watch so that we can forget about what going on in the world. Even if it is just for a moment, being able to forget is helpful!
Baking To Relieve Stress
One thing that I enjoy doing to relieve my stress is to cook and bake. (As if you hadn’t already figured that out). People are having a hard time finding things at the grocery store these days. That in itself is scary.
Something that makes people happy are cookies! Come on, who was ever sad eating a cookie? So in these uncertain times, we Need cookies! So with this recipe you can switch up thing however you would like as to what you have in your house. Make this cookie the way you want it!! Use whatever you have left in your pantry. There are many options to choose from.
Just remember that we will all get through this together!!
Pantry Cookies (Gluten Free/ Dairy Free/ Vegan)
2 3/4c. gluten free flour (or almond flour unless nut free)
1 tsp. baking soda
1/2. tsp. sea salt
1 c. coconut oil, vegan butter (or butter if dairy is tolerated)
1 3/4 c. coconut palm sugar (or granular white or brown sugar if not sugar free)
2 tsp. vanilla (almond (not for nut free) extract or cinnamon)
2 eggs (for vegan- 2 gel eggs which is 2 tsp. of ground flax or chia mixed with 1/3 c. water)
1-3 Tbsp. milk alternative (or milk if milk is tolerated) as needed
2 c. add ins- chocolate chips, nuts, rice krispies, raisins (any combination/ omit nuts if nut free)
Preheat oven to 350 degrees
In a medium size bowl whisk together flour, baking soda and salt. Set aside
In a large bowl cream together coconut oil, xylitol and vanilla. Mix in “eggs”. Mix in dry ingredient mixture. Add milk alternative 1 tablespoon at a time as needed to not be too dry. Stir in 2 cups of whatever add ins you’d like.
Drop by teaspoon onto parchment paper lined baking tray. Bake for 11-13 minutes. Let cool.
Can be stored in a sealed container on the counter for up to 3 days. Can also be stored in the freezer.
