Breakfast/ Snacks

Seedy Nut Free Lunchbox Cookies

Cookies!!! Slightly chewy, crispy round the edges, not to sweet, thick, wholesome and packed full of goodness!

These are lightly sweet but they have been approved by the “average person” as I know my own sweet tooth has somewhat diminished or is out of whack with the average expectations. That being said I have given the option for you to add a little more maple syrup if you prefer a sweeter cookie.

Just as they are I would say they are perfect for having as a snack, adding to lunchboxes (they’re also nut and egg free so suitable for most school food policies!), and I love them broken up over a tub, spooned into a bowl obviously, of Coyo Vanilla yogurt.

These are granola in cookie form, so if that’s your thing they are a must! I will have some chewy chocolate chip cookies coming your way soon, just so you have a cookie for every occasion/preference.

They last about 4 or 5 days in a seal tight container but if you think you won’t get through them or just want to stash some away for a little longer, stick them into the freezer and thaw at room temperature for about an hour or maybe only 30 minutes if you’re lucky enough to be experiencing with some epic summer temperatures.

Thick Chunky Seedy Oat Cookies

Print Recipe
By Serves: 12 Prep Time: 10 minutes Cooking Time: 10 - 12 minutes

Ingredients

  • 60g coconut oil, melted
  • 60g mixed seeds (pumpkin, sunflower and hemp)
  • 125g sunflower seed butter
  • 80g maple syrup (use up to 120g if you prefer a sweeter cookie or you could add in about 30 - 40g dried fruit of choice)
  • 100g jumbo oats, gluten free if necessary
  • 110g oat flour; oats ground to flour in your food processor or blender, gluten free if necessary
  • 1/2 tsp ground cinnamon
  • Pinch of salt
  • 1 tsp vanilla extract (optional)

Instructions

1

Preheat oven to 180C (350F).

2

Mix together coconut oil, sunflower seed butter and maple syrup in a jug.

3

Mix together seeds, dried fruit if using any, oat flour, oats and cinnamon in a large bowl.

4

Add wet to dry and mix super well to combine.

5

Divide mixture into 12 balls. Roll in your hands, flatten to desired cookie shape (they won't spread or rise when baking). Place on a baking paper lined tray. Bake in the preheated oven for 10 - 12 minutes.

6

Allow to cool for 10 minutes on the tray and then cool fully on a wire rack before storing in a seal tight container out of direct sunlight. Freeze for up to one month.

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