Make these Simple Oat Cookies with ingredients you already have on hand.
Vancouver and the Lower Mainland are blanketed in a snowy white wonderland. It may be pretty to see through the window, but leaving the house is another thing – especially when the snow is right up to your doorstep, and the car is covered under a foot of snow.
May I suggest staying indoors and baking? It’ll not only warm your house, but the smell of freshly baked cookies will warm your soul.
These simple oat cookies are easy to put together, require no egg or flour substitutes, refined sugar or butter. You can customize them with the ingredients you have on hand like nuts, raisins or chocolate chips.
The trick to these oat cookies is baking them long enough so the inside is fully cooked, not mushy. Baking them and then keeping them in the oven after you’ve turned it off ensures a thoroughly baked and crunchy cookie – almost like a healthified coconut macaroon. They are great for a quick breakfast snack, mid-morning or after school healthy pick-me-up.
They are naturally sweet using dates and apple sauce. I’ve made a similar recipe to this before for a berry fruit crisp mixing oats and bananas, however some people are (gasp) allergic to bananas. Seeing as how I’m a banana lover, and many of my recipes include them I thought I’d try one without them – and guess what? They’re amazing. No other sweetener needed.
These are simply delicious – a quick recipe to keep on hand.
Simple Oat Cookies
makes 14-18 cookies
- 1 1/2 cups Rolled Oats
- 1/2 cup Unsweetened Apple sauce/puree
- 5-6 Medjool Dates
- 1 Tbs. water
- 1 Tbs. coconut oil, melted
- 1/2 cup Unsweetened Coconut
- handful of dried pomegranate / cranberries / raisins
- handful of mini chocolate chips
- dash of cinnamon
Special Equipment Needed:
Preheat oven to 350 degrees F.
1.Pulse dates, water and apple sauce until thick caramel paste forms, about 5 minutes, stopping to scrape down a few times. Add the coconut oil and pulse again.
2. Mix together the oats, coconut, chocolate chips and dried fruit. Pour date mixture over top and mix until incorporated.
3. Return to food processor to pule 3-4 times. Using a small ice cream/cookie scoop place cookie dough onto prepared baking sheet 1 inch apart.
4. Bake for 15 minutes, then turn oven off and prop open door with wooden spoon. Leave cookies in the oven for an additional 10-15 minutes. This allows the inside to bake through, giving a crunchy exterior and a slightly chewy inside.
Remove from oven, store in container for 3-4 days or freeze.