Breakfast Cookies for Killian

Killian and I (and Preston, but that's a different post) started attending play group. It's very "feel good" and crunchy, focusing on non-violent parenting and establishing independence in your toddler. I hate it. Not because of what they teach but because Killian is forced to change activities every 15 minutes or so and he hates to sit still for story time. He will at home, where he can touch the book and help turn pages, but not in a group setting with so many other things to do.
In addition they serve snack which seems to consist of stupid Goldfish crackers! The playgroup is sponsored by the Idaho Healthy Families Initiative. How, exactly, do Goldfish crackers fit into that? Killian can't have Goldfish crackers, as I remind them almost every week, so he gets whatever I brought as a replacement and I am wracked with nameless bad feelings and guilt over my son's allergies. I hate separating his food like he's some little freak and I get so annoyed that they continue to serve these rainbow colored demons within arm's reach of him.
Last week I left Killian's graham crackers there so I wouldn't have to remember them every week. But someone stole them! Of course this week they were serving breakfast cookies with egg listed in the ingredients and I had no replacement. Granted Killian's allergies are mild enough that baked cookies with egg as an ingredient don't bother him but they don't know that and I try to keep the egg and milk intake to a minimum. He does get an upset tummy and we both pay the price if he overdoes it. The very, very kind lady that ran the group took the orange out of her lunch and served that for snack instead. I was extremely appreciative!
So this whole long vent leads to a great outcome. I modified a No Bake Cookie recipe from Allrecipes.com to come up with healthy, delicious Vegan Breakfast Cookies. They contain loads of anti-oxidants, oats, not too much sugar and protein in the form of peanut butter. Recipe follows:

Vegan Breakfast Cookies

INGREDIENTS

• 1/3 cup maple syrup
• 1/4 cup vegetable oil
• 4 Tablespoons unsweetened cocoa powder
• 1 cup peanut butter
• 1 cup rolled oats
• 1 teaspoon vanilla extract

DIRECTIONS

1. In a saucepan over medium heat combine the maple syrup, oil, & cocoa. Boil for three minutes or until thickened and smooth, stirring constantly.
   
2. In separate bowl combine peanut butter and vanilla until well blended.
3. Add oats and stir as much as possible into peanut mixture.
   
4. Remove chocolate mixture from heat and stir in the oat mix. Stir until well blended.
   
5. Drop by teaspoonfuls onto waxed paper and chill to set, about 30 minutes.