My daughter's started summer camp last week and let me tell you camp is not at all parent-friendly. Even with aftercare, it ends at an awkward time (read 4.00 PM) and I scrambled all off last week to get there on time. I tell myself 7 more weeks to go! Lol
I also find that she is extra tired and hungry since they spend a lot of time outside. Which means a substantial lunch is important. After a whole year of unsuccessful school lunches, that have come back untouched. I decided to switch things up. I was going to pack a lot of snacks and make her lunch more like a bento box of sorts. After only 1 week I am happy to report I have had a week's worth of empty lunch boxes.
Between camp, work schedule, and hot summer days, I had to find easy lunch/snack options to get us through the first week of camp. I was sent the 30-minute frugal vegan recipes by Melissa Copeland (from Stingy Vegan) and it has been a welcome respite in my life. Melissa is all about being efficient and speedy in the kitchen. Something I can get on board with. Her recipes are easy, flavourful and you can get started with a bunch of pantry staples. I also found her recipes held up well to substitution.
As I was casually flipping through pages I saw these cookies that I thought would be great for camp. We finished dinner and quickly made these cookies together (my 5-year old loves to bake). It comes together quickly and in one bowl. My favourite part is that Melissa has also provided metric measurement, which honestly is the best thing ever for baking. Since it greatly reduces clean up (I haven't used my measuring cups in a long time). I also took a lot of liberties and made substitution since I really wanted to use what was in my pantry and the cookies still turned out perfect.
You know you have an amazing recipe when your daughter comes home and tells you 'All the kids wanted to eat my camp cookies that we baked last night, they said it looks amazing. So can we make it again?' that my friend is a win my books. And yes we did it make it three times since!
I would like to take this opportunity to thank Page Street Publishing Co. for providing me with a free, review copy of this book. I did not receive monetary compensation for my post, and all thoughts and opinions expressed are my own.
Berry & Oat Cookies
- ½ (63g) cup all-purpose/spelt flour
- 1.5 (120g) cup quick oats I used rolled oats
- ½ (100g) cup sugar I used coconut sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup fresh berries
- 3 (26g) tablespoon pumpkin seed
- 4 (60ml) tablespoon coconut oil
- ½ (120ml) cup plant based milk I used oat milk, since I needed it to be nut free
- Preheat the oven to 375F (190C) and line a baking sheet with parchment.
- In a large bowl, combine the flour, oats, sugar, baking powder, salt, and pumpkin seed (Melisssa had suggested adding dried cranberries which I did not have on hand).
- Add the melted coconut oil (or vegan butter) and plant-based milk to the dry ingredients and mix well. I kept the dough in the fridge for about 15 minutes to help shape it. Melissa did not mention this step, but I felt the dough was a bit soft and sticky.
- Divide the dough into equal size balls and arrange them on the prepared baking sheet. You can use an ice cream scoop for this. If you are using fresh berries gently press the berry on top of the cookie to flatten it slightly or flatten the ball slightly with your hands. I followed Melissa's instruction and got 10 cookies, but you can make them slightly smaller and get about a dozen cookies.
- Bake for about 20 minutes, or until they no longer appear wet on top and the bottom of the cookie is turning golden brown.
- Remove from the oven and let it cool on the rack completely before packing it in an airtight container.