Have you got a cookie monster in a house? I shall admit sometimes I turn into one! That's why I created this recipe.
These energy cookies are the best way to start your day! They made from wholegrain oats, Pic's peanut butter, coconut oil, and desiccated coconut for extra texture. Naturally sweetened with bananas, and, hence, free from refined sugar. They are perfect for those mornings when you are running late but want to make sure your kids still have a satisfying, healthy breakfast that will fill them up.
Kids love these crispy on the outside whilst being soft and chewy on the inside oatilicious energy cookies. The recipe is so simple that it can be made together with older kids.
These cookies are gluten-free (if using GF oats), egg-free and dairy-free which is important if you have a family member with the food allergies or intolerances.
Try different variations: use chocolate chips, dried cherries or cranberries instead of raisins.
2 cups oats, wholegrain
60 g coconut flour
1/2 cup coconut, desiccated
1/2 cup raisins (optional)
1/2 tsp cinnamon
100g Pic's peanut butter, smooth
2 bananas, ripe
100 g coconut oil
1 tbsp maple syrup
1/2 tsp vanilla extract
Preheat oven to 180C fan-forced or 200C bake mode.
Combine all dry ingredients in a large bowl.
Melt coconut oil. Peel and cut bananas and combine with peanut butter, maple syrup and vanilla extract into a medium bowl.
Pour melted coconut oil over it.
Whiz it all up using a stick blender (a fork or a potato masher will work too) until a smooth texture is obtained. I used a stick blender as it's the fastest way to get it done.
Here we go, the texture is lump-free and even.
Pour banana mixture over the dry ingredients to make a cookie batter.
Mix with a spatula until well combined.
Use a tablespoon-size measuring spoon to portion out cookies on a silk-mat or a paper-lined baking tray. Wet hands will make it easier to handle the batter.
Using fork flatten slightly until about 0.5 cm thick.
Bake on the top rack of the oven for around 10-12 minutes until golden brown around the edges. Once ready take the tray out of the oven and transfer cookies on the wired rack to cool down for around 15-20 minutes before serving.
Store in an airtight container at room temperature for up to a week. You can also freeze fully cooled cookies in a zip-top bag and keep for up to 3 months. Thaw overnight or in 15-second increments in the microwave.
Come on, dig in! Help yourself with one or...
...two! These are so yummy that you will always come back for more.