There are times that in between meals I was looking something to nibble, but of course I want it healthy. I searched and came across with this recipe and I enhanced it with my own version. It really saved me whenever I need something to keep me going in between the meals. What's good with this recipe is that it is made with whole grains, packed with fibre, free of butter and flour, eggless and easy to make with basic pantry ingredients, furthermore, the left overs can last for a week to consume if stored in a sealed container or plastic bag. Saying so, I don't need to snack it on so fast in order to finish them soon for a worry that it will go off easily. Without further a do, check out our ingredients and see how easy it is to make!
INGREDIENTS:
- 1 1/3 cup oat flour
- 1 cup rolled oats
- 3/4 tsp baking powder
- 1 tsp cinnamon powder
- a pinch of nutmeg
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/3 cup melted coconut oil
- 1/3 cup granulated sugar (not fine!)
- 1 tbsp ground flax seeds
- 5 tbsp organic milk or any milk of choice
- 1/4 cup mixed nuts
- 1/4 cup dried cranberry
- Using a blender, grind the 1 1/3 rolled oats until it turned into a flour, then set aside.
- In a large bowl, mix the ground flax seeds and the milk. Stir until well combined, then set aside for 5 mins to thickened.
- While waiting, get the mixed nuts and chop it into small pieces. And same with the dried cranberries.
- After that, check the flax seeds mixture once thickened, add the rolled oats, oats flour, baking powder, cinnamon, nutmeg, stevia sugar, vanilla extract, melted coconut oil and salt. Combine all the ingredients very well.
- Then, add the chopped mixed nuts and chopped cranberries. Fold these to the batter. Note: If the mixture is too dry, add milk or melted coconut oil little by little to prevent it from becoming watery.
- Next, get two scopes of the mixture and make it into a ball. And using both hands, flatten the ball and shape it into a round cookie.
- Line the thin rectangular pan with wax paper, and align the cookie accordingly.
- Bake in a non-assisted fan oven at 170 c or 338 f for 20minutes.
- Once cook, remove from oven and let it cool down before consuming.
- Enjoy your tasty yummy snack!
Nutritional Facts:
Serving: 12 | Calories: 190 | Total Fat: 10 g 15% | Saturated Fat: 5 g 27% | Cholesterol: 1 mg 0% | Sodium: 91 mg 4% | Potassium: 88 mg 3% | Total Carbohydrate: 24 g 8% | Dietary Fibre: 2 g 9% | Sugar: 8 g | Protein: 4 g 7% | Vitamin A: 1% | Calcium: 3% | Iron: 5%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
TIPS:
- The flour is done when it feels like powder. If you see any larger flecks of oats, blend longer.
- Storing: Put your leftovers in a bag or container, and they’ll stay fresh for about a week. You can keep them in the fridge or at room temperature. Freeze them if you want to keep some leftovers for longer than a week. Just separate each cookie with parchment/wax paper and store them in a freezer-safe bag or container. They’ll will last for up to 3 months.
- If the mixture was a bit dry, don't be afraid to add milk or melted coconut oil, bare in mind though that you should avoid it putting to much, just enough to make the mixture to hold its texture to form a cookie.