Ever come across a cookie recipe that was so easy and so good, that you made it twice in one day? And that also required that you bust out your fancy teacup to go along with the finished product?
This is your ticket. Endless variations, with whole ingredients and no refined sugar. A perfect pre- or post- run snack, and one that you won’t feel guilty bribing your child because its actually pretty healthy.
My mama-baby group was coming over this morning, and I wanted to bake up a treat that was easy on prep but would be filling and tasty for these nursing mamas. I knew I wanted to use dates as the sweetener and also incorporate oats and coconut, so a quick google search of “oat coconut date cookie” got me to this one. A whirl in the food processor and stir in the rest of the ingredients, spoon onto a baking sheet = done.
The mamas ate the first batch, so with my last bit of free time this morning before my 3-year-old came home, I whipped up a second batch. From memory. Which is saying something for a mother of two young children.
Coconut Oat Cookies
- 2 eggs (or to be vegan, use 2 tbsp flaxseed + 1/4 cup water, and omit flaxseed below)
- 10 pitted dates
- 1 tsp vanilla extract
- pinch of salt
- 1/4 cup oats
- 3/4 cup oats
- 1 cup shredded unsweetened coconut
- 1/2 cup nuts or seeds (I used walnut, sunflower, and pumpkin)
- 1/2 cup dried fruit (I used cherries)
- 2-3 tbsp hemp seeds (optional)
- 2 tbsp ground flaxseed (optional)
- 2 tbsp nut butter
- Combine first five ingredients (eggs through 1/4 cup oats) in a food processor and whirl until smooth.
- Combine the rest of the ingredients in a mixing bowl. Add the puree from the food processor and stir well.
- Drop by spoonful onto a baking sheet lined with parchment paper. Bake at 350 for 14 minutes, until browned on the edges.