Has this social distancing changed how you cook? For me working and parenting simultaneously means leftovers are mandatory for any meal I make. And every week I bake a batch of cookies or muffins to have a healthy treat when a sweet craving hits. (Usually me at around 3pm!) These cookies are chewy, oaty and coconuty and just the right amount sweet. I love having one with tea after lunch. Sometimes if the boys are hungry they only last a day or two before all 24 cookies (that’s how many this recipe makes) are gone.
Sweetened with banana, and a bit of maple syrup, there will be no sugar crash like a store-bought cookie. You can make them with what you have in your pantry. I give a few options in the recipe. Chocolate chips and pepita seeds are excellent. That is what is in these photos. Currently my favourite combo is chopped dried apricots or raisins, and chopped almonds or walnuts. They taste like comfort food and that is all I’m craving right now cooking in a time of quarantine.
oatmeal coconut cookies (gluten free)
Notes: Recipe makes 24 small cookies. Feel free to use regular flour if you don’t have gluten free.
- 1 cup old fashioned oats
- 1/2 cup flour (I love Bob’s Red Mill 1 to 1 Gluten Free Baking Flour)
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 heaping tsp cinnamon
- pinch nutmeg
- 2 ripe bananas mashed
- 4 tbsp maple syrup
- 1 egg
- 1/4 cup melted coconut oil
- 3/4 cup unsweetened shredded coconut
- 1/3 cup chocolate chips or raisins/chopped dates/apricots
- 1/3 cup chopped nut (like walnuts or almonds)
Preheat your oven to 350 degrees. Line a baking sheet with parchment paper. Combine all wet ingredients in one bowl. Mix all dry ingredients in another bowl. Combine wet and dry and stir until just mixed. Scoop golf ball size balls of dough onto a baking sheet. Gently press down to flatten with your palm. Bake 13-15 minutes until cookies set and bottoms are lightly brown. Enjoy!