The perfect snack for those who went back to school this week and also the ones learning from home. Filled with protein and healthy fats, give these a go!
- 1 ½ cups rolled oats
- 1 cup almond meal
- ¾ cup spelt or oat flour
- ½ cup desiccated or shredded coconut
- 1 tablespoon chia seeds
- ½ cup dried cranberries or sultanas
- ½ cup pepitas or sunflower seeds
- 14 medjool dates, pitted
- 2 tablespoons peanut butter
- 2 heaped tablespoons honey or rice malt syrup
- ½ cup coconut oil
*Optional: Dark chocolate chips, dairy free or raw cacao nibs go nicely in this recipe too!
Pre heat oven to 180°C and line a baking tray with baking paper.
In a bowl, combine all the dry ingredients including – rolled oats, almond meal, spelt flour, coconut, chia seeds, dried cranberries and pepitas. Mix together.
In a food processor blitz the medjool dates until they become a smooth paste.
Heat a saucepan over medium to low heat. Add medjool date paste, honey / rice malt syrup, peanut butter, coconut oil and melt these liquid ingredients while stirring.
Once nicely melted, pour into the dry ingredients and combine.
If mixture is too wet and hard to spoon into balls and push into cookies, add a little more flour to the mixture. If too wet, add a little more honey or rice mat syrup.
Spoon mixture into your hand, roll and then push down into a cookie on the baking paper. Continue this process until all the mixture is used.
Bake in the oven for 10- 15 minutes or until lightly browned.
Remove from the oven and allow to cool completely on the tray before removing.