I’m so happy about this cookie recipe! I have to say it again…I’m SO HAPPY about IT! I know there are lots and lots of oats cookies recipes out there with different flavours and different ingredient combinations too. So I’m not saying that I’m the one who came out with the marveleous idea first. I love cookies! And who doesn’t, right? But I like my cookies to taste like real cookies. Yes, cookies made with natural ingredients, something that I can enjoy and also get nourished.
A few of my favourite flavours in these oats cookies; chocolate, vanilla, coconut, banana and honey! But regardless the flavours they are also soft, delicious and hearty. The kind of cookie that you ‘actually’ can eat for breakfast! These do not contain baking powder, baking soda, regular flour, milk or refined sugar. I also made this recipe with walnuts too! So you can experiment adding walnuts if you want! And if you’re planning in making cookies this holiday season, I think this could be a great alternative if you are looking for something sweet and healthier. However, we love these oats cookies so much in our home, and if you try it, I know you’ll love it too :)
Whishing you joy, happiness and a wonderful and Healthy Holiday season! Remember to breath, to be grateful and to enjoy the little things of life! Lots of love my friends, Happy, merry Holiday Season!
Nutri- Soft Oats Vanilla + Chocolate Cookies ------------------------------------------------------------------------------------------------ makes 18-20 cookies
2 C. Quick Oats 1/2 C. Coconut flour 5 tsp. Cocoa Powder for baking (unsweetened) Pinch of salt 1/2 C. Honey ( I use creamed honey) 1 Medium- Large Semi- ripe Banana, mashed 1/2 C. Vegetable oil 2 Medium Eggs 1 tsp. Vanilla Paste ( I use organic vanilla paste) 6 Tbsp. Shredded Coconut
Preparation: Preheat oven at 180C / 356F. Grease cookie sheets and set aside. In a bowl add all dry ingredients. Mix well. Then add oil, eggs, vanilla paste, banana, honey and shredded coconut. Mix well until all ingredients are combined.Then drop mixture by rounded tablespoons about a couple of centimeters aparts. Bake for 10-15 minutes or until lightly golden. When ready cool slightly, remove from sheets. Store cooled cookies in airtight container.