Oatilicious Energy Cookies
Have you got a cookie monster in a house? Then, you should try these energy cookies. They are made from wholegrain oats, 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're running late but want to ensure the family still has 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 kids.
These cookies are egg-free and dairy-free, which is important if you have a family member with food allergies or intolerances.
Try different variations: use chocolate chips, dried cherries or cranberries instead of raisins.
Sign up for our newsletter to receive yummy recipes directly into your mailbox. Don't feel like cooking? Then, check our SHOP instead!
Oatilicious Energy Cookies
Healthy Snacks NZ
4
15 minutes
15 minutes
100
Europian
Breakfast/Snack
These energy cookies are the best way to start your day! Kids love these crispy on the outside whilst being soft and chewy on the inside cookies. The recipe is so simple that it can be made together with kids.
Ingredients
blank
2 cups oats, wholegrain
60 g coconut flour
1/2 cup coconut, desiccated
1/2 cup raisins (optional)
1/2 tsp cinnamon
blank
100g peanut butter, smooth
2 bananas, ripe
100 g coconut oil, melted
1 tbsp maple syrup
1/2 tsp vanilla extract
Directions
Preheat oven to 180C fan-baked or 200C bake mode.
Combine all dry ingredients in a large bowl.
Peel and cut bananas and combine with peanut butter, coconut oil, maple syrup and vanilla extract into a medium bowl.
Blend together using a stick blender (a fork or a potato masher will work too) until a smooth texture is obtained.
Pour banana mixture over the dry ingredients to mix with spatula well to make a cookie dough.
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 dough.
Using fork flatten each cookie ball slightly until about 0.5 cm thick.
Bake on the middle rack of the oven for around 12-15 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 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 Silicone Food Storage Bags and keep for up to 6 months. Thaw overnight in the fridge or in 15-second increments in the microwave.