February 2019

Good morning Friends 🧡

This winter weather has and continues to inspire a desire for warmth and comfort. I offer for some what may be reminiscent of childhood comfort; a reworked gluten free Oatmeal Chocolate Chip Cookie and Hot Cocoa.

Oatmeal Chocolate Chip Cookie - gluten free

Makes approximately 20 cookies


  • 1/4 cup softened butter
  • 1 cup lightly packed brown sugar
  • 1 extra large egg
  • 1 tsp vanilla extract 
  • 1 1/2 cup oat flour 
  • 1 cup old fashioned large flake oatmeal, quick cooking variety substitutes well
  • 1 tsp baking soda
  • 1/4 tsp fine sea salt
  • 2 Tbsp unsweetened shredded coconut 
  • 2 Tbsp of each pumpkin and sunflower seed
  • 1/2 cup dark chocolate chips


Preheat oven to 350 F. In a medium bowl, beat sugar and butter until well combined, add egg and vanilla, beat until smooth. In another medium bowl combine flour, oats, salt and soda, stir to combine. Add this to the butter/sugar mixture, stir by hand until almost combined then add chocolate, coconut and seeds, don’t over mix. Drop heaping tablespoons of batter onto parchment lined baking sheet, flatten each cookie a little with your hand. Bake for 10-14 minutes or until cookies appear light golden on the edges but soft in the middle. Transfer to a cooling rack.

Hot Cocoa:

Combine 1 tin of full fat coconut milk with 1 cup of water, 3 Tbsp Cocoa powder, 2-4 Tbsp of coconut sugar (brown sugar is a fine substitute), pinch sea salt, pinch of cinnamon and cayenne pepper (optional) in a medium pot. Whisk to combine and heat over medium low heat. Continue to whisk while heating until desired temperature is reached. A little of the thick coconut cream from the top of the coconut milk tin is nice to dollop on top. Serves 2/3 depending on serving size.

Enjoy in good health

Tracy Silberer

© Featherstone 2020