Cauliflower, Mossfield Gouda & Leek Frittata
This creamy frittata was crafted for the Organic Trust Food Festival cookery stage, held in Merrion Park last weekend. Richard and I had an incredible
Oat, Coconut and Chia Cookies
Oat, Coconut and Chia Cookies
As the school year kicks off, keeping your little ones fuelled with healthy and delicious snacks is essential. These Oat, Coconut and Chia Cookies are the perfect back-to-school treat, offering a delightful blend of natural sweetness and wholesome ingredients. Packed with the goodness of Medjool dates, hearty jumbo oats, desiccated coconut and the crunch of chia seeds, these cookies are not only tasty but also nutritious. Easy to make and perfect for lunchboxes or after-school munchies, these cookies will quickly become a family favourite.Developed for Natural Good Health Magazine
Serves:
12
Course Baking, Desserts & Sweet Treats
Diet Child Friendly, Gluten Free, Sugar free, Vegetarian
Servings 12 Cookies
Ingredients
- 180 g pitted Medjool dates 10-12
- 140 g GF jumbo oats
- 80 ml milk ideally whole milk
- ½ tsp cinnamon
- 1 egg
- 50 g desiccated coconut
- 1 tbsp chia seeds
- 1 tbsp maple syrup
Method
- Preheat the oven to 180C (fan). Place 8 dates in a bowl, cover with boiling water and soak for 10 minutes to soften. Drain and mash the dates with a fork. Finely chop the few remaining dates and place them in a large bowl. Add the mashed dates, oats, milk, cinnamon, egg, desiccated coconut, chia seeds and maple syrup. Mix thoroughly until well combined.
- Using approximately 2 tbsp of the mixture for each cookie, roll the mixture into 12 balls and place on a large baking tray lined with non-stick baking paper. Lightly flatten each ball. Repeat with the remaining mixture. Bake for 15 minutes or until golden brown. Cool cookies on the tray for 5 minutes before transferring to a wire rack to cool fully.
Maggie's Tips
- These will keep in an airtight container in the fridge for 5–7 days.
- If these cookies are not sweet enough you can add 1 extra tbsp maple syrup
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