Maria Robledo - our dear friend, teacher and guru brought a cookie similar to these back from her dreamy Costa Rican vacation in the hopes that we could replicate the recipe. These are darn close. Thinking a trip to the Caribbean might be needed so to perfect.

11/2 cups sprouted almonds

1 cup buckwheat groats

1/2 cup flax seeds

6 dates, pitted

1 teaspoon Maldon sea salt

1 teaspoon baking soda

1 cup oats (gluten free avoiding)

3/4 cups ghee, room temperature

1 cup Sucanat sugar (brown sugar makes an OK substitute)

2 eggs

1 teaspoon vanilla extract

8 ounces bitter or semi sweet chocolate, cut into small chips/chunks

Combine 1 cup almonds, buckwheat groats and flax seeds in the bowl of a food processor and pulse to form a fine sandy flour. Add dates and pulse until dates are completely incorporated in the mix. Whiz in salt and baking soda. Add oats and pulse just a few times so that oats are just slightly pulverized. Transfer dry mix to a clean bowl and set aside

Return work bowl to food processor. Add ghee and sugar and whiz just to cream together. Add eggs and process until smooth. Add vanilla extract. Add wet ingredients to the dry flour mix and stir to combine. Stir in chopped chocolate. Roughly chop remaining 1/2 cup almonds and stir into dough. Cover and refrigerate dough.

Heat oven to 350. Line a baking sheet with parchment paper. Use a tablespoon to shape cookies - using a heaping tablespoon of dough per cookie. I THEN FROZE THE SHAPED DOUGH FOR ABOUT 30 MINUTES BECAUSE I THOUGHT IT WAS A GOOD IDEA - NOT SURE WHAT WOULD WOULD HAPPEN IN YOU DID NOT - PROBABLY FINE. Transfer frozen cookie to prepared baking sheet (work in batches - cookies spred but not horribly) and bake until golden and just set - about 12 minutes. Remove and let cook on a wire rack.

Smore' Pop Tarts

One rainy day too many has us baking for mercy.

Graham Crackers

2 cups whole wheat flour
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, room temperature
1/2 cup brown sugar, firmly packed
1/3 cup honey
2 teaspoon vanilla
1/2 cup milk

Combine whole wheat flour, flour, baking powder, baking soda and salt in a mixing bowl.

Combine butter, sugar, honey and vanilla in the bowl of a standing mixer. Cream on medium speed until light and fluffy. Slowly add dry ingredients, alternating with milk. Wrap dough in plastic and refrigerate overnight.

To assemble pop tarts you will need marshmallows and chocolate spread - store bough or homemade - depending on your mood and that of those around you. And two egg whites!

Divide chilled dough in half. Working one half at a time - roll dough out on a lightly floured parchment line surface into a long strip - approximately 4 x 12 inches. Use a sharp knife and ruler to cut dough down the middle creating two long strips 2 x 12. Now clean up strips so that all edges are as straight as possible.

Cut each strip into rectangles - approximately 2 x 4. Place two mini marshmallows or the equivalent size square of homemade marshmallow on the left half of each rectangle. Plop a small spoonful of chocolate spread over marshmallow. Whisk egg whites until frothy and then outline edge of each rectangle with egg wash. Fold right side of dough over marshmallow/chocolate and seal by pressing firmly with fingers. Arrange sealed pop tarts on a parchment lined baking sheet and transfer to freezer for at least 30 minutes. Meanwhile, repeat process with remaining half of dough.

Heat oven to 350. Dock tops of each pop tart with fork to create classic marking. Bake (on parchment lined baking sheet) until set and golden, about 20 minutes. Some marshmallow will escape and bubble up into a delicious sugary fringe. Transfer to a wire wrack to cool before serving.