I’ve always been a pack your lunch kind of girl. In elementary school my mom stuffed my lunchbox with a sandwich, a bag of chips, and two homemade cookies – one of which I always gave to a friend. Even as a grown up, I still take my lunch with me to work and school, because I realize the link between being well fed and having brain power. When I have a healthy, nourishing lunch, I am able to focus and think – two important components of learning in school.
Did you know that 4 million children in South Africa don’t have access to lunch at all? I can only imagine how their schoolwork suffers. This is why I decided to join a whole mess of food bloggers who are dedicating today’s post to help raise money to feed these children. Through The Lunchbox Fund, our goal is to raise enough money to feed lunch to 100 children for a whole year. Watch the video below to help you decide if you’d like to join us. Then visit the donation page here.
For all of my childhood, cookies represented lunchtime and sharing. That makes this a perfect opportunity to share with you my favorite, super easy and gluten free(!) cookie recipe. The chocolate drizzle is totally optional, but really fun. I used a combo of peanut and almond butters for these – it was a bit of a clean out the pantry moment – but any nut butter will do.
Easy Peasy Nut Butter Cookies
1 c. nut butter (I used peanut and almond)
1 c. sugar (I used sucanat, coconut sugar would be good too)
1/2 tsp. baking soda
1 tsp. vanilla extract
2 oz. dark chocolate (optional)
Preheat oven to 350. Line a baking sheet with parchment paper or a silpat.
Mix first five ingredients together with a mixer (or by hand if you’re super strong like my mom!). Scoop out tablespoon sized balls onto the baking sheet, making sure to leave an inch or more between them. Using the tines of a fork, squish the balls down a bit. Bake for 10-11 minutes, or until they’ve spread and just set up. Let them sit for 5 minutes while you melt the chocolate in a double boiler. I use a metal bowl atop a small saucepan filled with water.
When the cookies have set and the chocolate has melted, use a spatula to flick the chocolate onto the cookies, Jackson Pollack style. Let them sit until the chocolate has mostly set up.
These are soft and chewy on the inside, and slightly crispy on the outside, and best the day they are made. They still taste pretty darn good for about 6 days in an airtight container.
makes about 24 cookies