Whole grain cookies made with oats, fruit, nuts and dark chocolate to give you a wholesome, energizing snack for school lunches.
- 1 cup old fashioned oats
- 1 cup oat flour
- 1 egg
- ⅓ cup honey
- ⅓ cup coconut oil, melted and cooled
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ½ tsp baking soda
- Pinch of sea salt
- ¼ cup mini chocolate chips (dark chocolate if you can find them!)
- ¼ cup dried berries of choice (craisins, cherries, raisins, golden raisins - I used a blend)
- ¼ cup pistachios, roughly chopped
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and lightly grease with non-stick spray.
- In a medium-sized bowl, whisk egg, honey, oil and vanilla until well-combined.
- In a separate larger bowl, add oats, oat flour, cinnamon, baking soda and salt. Mix to combine. Pour wet ingredients into dry and stir to combine.
- Fold in chocolate chips, berries and pistachios. Use a cookie scoop or teaspoon to form dough into small balls. Place dough on baking sheet and use the palm of your hand to slightly flatten (I like to spray a touch of non-stick spray on my hand to prevent sticking). Bake for 9-10 minutes. Transfer to a wire rack to cool. Makes 14 cookies.
To assure cookies are gluten free (if necessary), use a certified gluten-free brand of oats and oat flour. Bob's Red Mill is my preferred brand.
Serving size: 1 cookie Calories: 165 Fat: 8 gm Saturated fat: 5.5 gm Carbohydrates: 21 gm Sugar: 10.5 gm Sodium: 80 mg Fiber: 2.5 gm Protein: 3 gm Cholesterol: 15 mg
Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and more recipes on her blog, Dishing Out Health.