I promise you, they taste better than they look


Sometimes life throws things at you that makes what seemed as common as muck suddenly fascinatingly alien.  With my neophyte green thumb, weekend at the farm where the mud is plentiful and invasive, and then our unexpected adoption of a thousand or so worms, complete with condo housing (post coming soon), dirt has become a big topic around our house.

And we like dirt.  To grow in it, play in it, study it, throw it (man, they really have us figured out), create it.  Dirt is a beautiful thing.  I think what I find most interesting about it is that we talk about it in the singular - dirt, soil, earth - but it is made of so many composite pieces and comes in so many different ways that it's really unfair to lump it all together.

Yet lumping it all together was our dirt lesson for today.  These cookies are made from many different things and include all sorts of textures, but they come together beautifully into one brown, lumpy package.  So boring, until you bite into them.  They are awesome.  Try them. 

Dirt Clods

In a big bowl, mix
1/2 cup whole wheat flour
1/4 cup spelt flour (or whole wheat flour)
2 tbsp cocoa
1 tbsp instant coffee
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt

PhotobucketAdd 1/4 cup each of
sunflower seeds
chocolate chips
chopped almonds
shredded coconut

In a separate bowl, mix
1 mashed banana
1/4 cup peanut butter
1/4 cup sugar
2 tbsp ginger ale soda
2 tsp molasses
1 tsp vanilla extract

Mix the wet ingredients into the dry.  Use a spoon to drop tbsp sized clods onto a cookie sheet.  Bake at 350 for 10 minutes.



  1. mmm, they sounds good. LOVE the pics!

  2. Oh yum. Who cares what they look like? Taste is so much more important...

  3. They sound totally yummy! How many dirt piles does it make?

  4. Thanks all!

    Skooks, about 20, or a pan and a half.

  5. Mmmmm...They sound gooooooood!

  6. My boys will love these-- thanks!

  7. I just made these cookies with my toddler, and I found a major flaw: with no raw eggs in the recipe, how can I justify NOT eating the entire bowl of raw cookie dough!!! Oh my goodness, these are sooooooo good!!! I will make these all the time now, or keep the dough in the fridge and spread it on toast, pancakes, a spoon...I made these for a friend whose daughter is off wheat, gluten, dairy, eggs (but is not vegan) and I used a mix of tapioca flour and brown rice flour, and that worked as far as I can tell, in case anyone else needs gluten-free.

    One question though: What is the reason for the ginger ale? We didn't have any, but we did have white grape juice and that worked, but for future substitutions, since we usually don't have juice, would water work? Do I need something bubbly or acidic?

  8. Ahhhh how I envy those who sew and cook so well. Organized or not, you're a blessing to your family. :)

    Looking at these cookies gave me a flashback to my first (and only) attempt at making oatmeal cookies.

    They looked like frozen vomit but tasted heavenly. =)

    Many years and one husband later, I have learned to let He-Who-Has-Been-Blessed-with-the-Cooking-Gene run the kitchen. *nodding my head*

    As you may have guessed, I get to clean up the mess when he's done.