I love being a teacher. I love it for so many reasons, I would write a novel of a post if I even began describing the many reasons why (ok, perhaps I’ll write another post about it). Anyway, one of the greatest parts of being a teacher is connecting with and building a trusting relationship with my students. I teach music, and I’ve found in both my personal and teaching experiences that music is a place where students can feel incredibly vulnerable. Singing in class, for example, can be extremely daunting for individuals who do not feel capable or “good enough.” So, as many of us know, singing in a small group or as a soloist can easily become a moment of either extreme embarrassment or personal acceptance. My students are encouraged to believe in themselves, support others, and accept all ways of singing, even if they don’t personally enjoy listening to. In class we listen to multi-cultural music and lots and lots of different singing styles- from pop to opera to African tribal songs to Medieval chant styles (and everything in between). Apparently they apply this lesson of acceptance very seriously because my 5th graders love listening to Tuvan throat singing. (OH YEAH!).
Anyway, I enjoy baking and I especially enjoy sharing food with others. So, it shouldn’t come as a surprise to learn that I have been known to bring baked goods to my classes at the end of the semester (yes, even for my college students). I was excited to bake some healthy cookies for my young choir students when I realized that we were out of flour. “Nooo!” I quickly improvised and made cookies that are flour-free and oil-free. I thought they were really good cookies, however, my students said they were “amazing”, “addictive”, “can-we-pleeease-have-thirds” good. Haha nothing like kid-approval.
If you wanted to, you could sub in or add raisins, cranberries, or nuts to these cookies.
My all-loving girl. My sweet, unconditional companion… just checking in on me as usual while I write a post. Beloved baby, Daisy. Can you guess how old she is? 1, 3, 7, 13?
If you can’t already tell from the pictures, these cookies are super soft and chewy. My kinda cookie for sure! =)
Oatmeal Chocolate Chip Cookies
1/3 c. Applesauce, unsweetened (I use one blended apple)
2 mashed Bananas, ripe (leopard-print)
1/3 c. Peanut Butter (or any nut/seed butter)
1 1/2 tsp Vanilla
2 Tbsp Pure Maple Syrup
optional: 2 tbsp organic Sugar
1 1/2 c. Oats (I use old fashioned oats)
1/2 tsp Salt
1/2 tsp Cinnamon
1/2 c. shredded Coconut
3/4-1 c. Semi-sweet Chocolate Chips
Preheat oven to 350º F. Drop small spoonfuls of cookie dough mixture onto a cookie sheet that is lightly greased or lined with parchment paper. These cookies will not spread, so shape them just how you’d like them to come out.
Bake for 12 minutes and allow to cool. Cookies should be moderately soft when you take them out of the oven. Bottom of cookies should be golden brown. Store in an air-tight container in or out of refrigerator.