This is a lovely recipe by Teresa Cutter, The Healthy Chef. I have adapted it to use a chia egg, which allows the cookies to be egg free. They contain no nuts, so are great for school lunch boxes!
The kids love these ones because they are crunchy, chewy, chocolatey, and all-round delightful – everything perfect about a homemade cookie without the sugar overload and refined carbohydrates. Oats are a fantastic source of fibre - essential for maintaining a healthy digestive system, and will also help keep you fuller for longer (hellloooooo smart snacking!).
These babies can last for a week in an airtight container… Although I’m telling you now, they wont last long with little fingers and grumbly bellies!
Makes 14 cookies
2 cups organic rolled oats
50g desiccated coconut (or coconut chips)
60g coconut or macadamia oil or butter - melted
60g honey or rice malt syrup
1 organic egg OR 1 chia egg (see below)
100g good quality dark chocolate (or carob) – chopped roughly
Naturopathic Tip: Pump up the protein by adding in one scoop of your favorite good quality protein powder. I added Sunwarrior Chocolate protein and these were deeeeeelicious!
Preheat oven to 150 C
Mix together oats, coconut, oil (or butter), honey and egg. This is best done with your hands for a few minutes – be sure to squish the mix together – you will see the cookie dough start to come together.
Leave rest for 5 minutes.
Mix through chocolate (or carob).
Form into cookies by measuring out a heaped tablespoon of mixture, bringing together into a ball, and placing onto tray. Flatten slightly.
Bake for 15-20 minutes. You will need to watch these as they can quickly go from being golden to being over cooked.
Remove from the oven and let cool.
(Equivalent to 1 egg)
1tbsp chia seeds
Combine the chia seeds with water and allow to sit for 5 minutes.
The chia egg is ready to use when it takes on a goopy texture, similar to raw egg.
We are constantly blown away by the gorgeous creations on Ellen De Meulemeester's instagram and fell in love with these Mini Buckwheat Pancakes. Ellen has been super kind to share the recipe with us for you all to enjoy! They are completely vegan, gluten free and delicious. Have them for breakfast, lunch or dinner - whatever floats your happy, healthy boat.
This is the ultimate spring and summer dish. It's bright, colourful, fresh and super easy to make. I like to roast my vegetables and make my pesto ahead of time so that all I have to do is make the zucchini pasta and toss all the ingredients together.
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