Sunday is usually my baking and prep day for the week. I find that if I can shop, prep and make what I need for the week I am the most successful. Does this happen every week? God no. But summer is rolling around, bathing suit season and I know I have to get my ass in gear. I always want something sweet and I am always looking for a snack that I won’t feel guilty eating. I found this recipe from an Australian dude I follow online and decided to make them. I also figured maybe my kids will like them. I would much rather stock up on nutrient dense snacks than the Oreo cookies they prefer.
I thought these could be a crowd pleaser because they are nut-free, gluten-free and preservative-free!!! (coconut is not related to the nut family, coconut is a member of the palm family. Coconuts are large seeds adapted for water-born dispersal and remain viable after having floated in the sea for six months or more.)
So try them, if you hate them…I did not make up the recipe. BUT if you love them, I am glad I shared 🙂
- 2 cups of organic rolled oats
- 1 1/2 cups organic dark chocolate
- 1/4 cup of coconut oil (melted)
- 1/4 cup of organic maple syrup or agave
- 1 organic egg
- 1/4 cup of organic shredded coconut
Preheat oven to 300 degrees and line a baking sheet with parchment paper
Combine all the ingredients, except chocolate pieces – together in a mixing bowl (just use your hands to mix together!)
While chopping up chocolate, leave mixture to rest as this will help oats soften. Then add chocolate and mix through evenly.
Using an ice cream scooper, form mixture into cookie size balls and slightly flatten onto baking tray. I hold the ice cream scooper down for 20 seconds and then release.
Bake in the oven for roughly 20 mins, a knife should come out clean.
Leave to cool completely, as there is no flour in this recipe so these cookies are slightly delicate! (very important – cool completely or they will fall apart!)
Like or forward this recipe to any of your health conscious friends who are aways looking for a healthy treat!