These little gems are a spin off of the Herb Fairy Cookbook’s Dandelion Cookies that popped into my inbox this afternoon. John Gallagher over at LearningHerbs.com and his family, have put together sweet little videos along with their free cookbook (you can download it here). The Herb Fairy book series’ and cookbook’s intent is to get our children outside and involved in the world of plants! Well worth a visit! Please, check it out!
After watching today’s video, I knew I wanted to make these with Bodhi, but our lawn, despite not being sprayed, has NO dandelions. Yes, you heard correct. We have plantain, faux hawks beard, dollarweed, betony, chickweed and others; but, alas, no dandelion. Actually no, I take that back. We have a single dandelion in our front lawn. I’m hoping that it will multiply times a thousand and that before summer’s end we will have many dandelions to harvest. For now, we are lacking.
But no fear! I just received a massive bulk bag of red clover in the mail! I thought that with their sweet smelling blossoms they would be perfect for these cookies. I was right! They have just enough sweet, floral, herbal taste to please any herbalist, but subtle enough for anyone to enjoy! Mmm!
Now I did change around the ingredients a bit, so do check out both recipes if you have the time and inclination. : ) I used what I had on hand.
Here’s how to get started!
1/2 cup maple syrup
1/2 coconut oil (you could substitute butter)
1 cup dried pineapple (or other fruit… or an additional egg)
1 teas vanilla extract
1/2 teas sea salt
1 cup oatmeal (thick-rolled… not instant)
1 cup Einkorn whole wheat flour (you may substitute any type of wheat flour you have on hand if needed)
1/2 – 1 cup of loosely packed red clover flowers (and of course!, you could use freshly picked dandelions)
The first thing you’ll need to do is get out your blender. Pour the maple syrup, the pineapple, vanilla, coconut oil, and sea salt into the blender and puree until smooth. Pour this wet mixture into a medium to large bowl and crack in your egg. Beat it into the wet mixture thoroughly. Next pour in the cup of oats, cup of flour, and the red clover blossoms. If you are letting little hands help with all of this, it is nice to let them hold the measuring cup over the bowl, while you pour the liquids into the cup. Then let them delight in the dumping of the ingredient into the big bowl. When it come time to measure the oats and the flour, find a small cup rather than a big spoon, to help their little hands to better scoop. We have a little stainless steel cup that measures 1/4 cup that worked perfectly for this. Of course, flour goes everywhere, but that’s what is so fun!
Once the ingredients are well folded, spoon two to three spoonfuls of batter for each cookie onto a cookie sheet lined with parchment paper. Bake them at 350 degrees for 15 minutes or until fragrant from the oven and golden brown. These will need to cool before you can handle them, as they will tend to fall apart when hot. Slide the parchment (with the cookie still on it) right off of the cookie sheet and onto the counter to let them cool.