I’ve been making fueling recipes, and during the process I’ve been craving oatmeal cookies. I honestly have no idea why. I’m not a huge sweet eater, and oatmeal cookies were never my thing anyway. Coconut, on the other hand, has always been my thing, so finding something that blends them seemed perfect.
Because I had dark chocolate chips and cranberries on hand, why not…
I made half with mini dark chocolate chips and half with dried cranberries. I happened to like the cranberries best, but both were good. I’ll warn you that these are a bit crumbly because of the coconut, so you must let them cool completely. I know and understand that is almost impossible for some, I’m right there with you. Also, because they are crumbly, be prepared to spoon them out of your cold glass of nut milk if you decide to dip them. I’m right there with you on that too. 😉
ON MY SCALE, THIS RECIPE IS A 9 OUT OF 10!
- Real Food – YES
- Gluten-free – YES (use gluten-free oats)
- Vegan – No (replace egg and honey to make it vegan)
- Quick – YES
- Easy – YES
- Accessible Ingredients – YES
- Modifiable – YES
- Healthy Fats – YES
- Plant-based Protein – YES
- Full of fiber – YES
ABOUT THE INGREDIENTS:
- Local Honey. Honey is a natural sweetener, and like all real food, it has many benefits. Of course, the less it’s processed, the more nutritious it is. Often, the honey found in supermarkets has been heated and pasteurized. Raw honey that has not been treated with heat contains pollen, enzymes, antioxidants, and other beneficial compounds. One thing local honey is known for, when obtained as close to where you live as possible, is that it may help with some seasonal allergies. Honey is also a great natural energy source because of the natural sugars. This makes it an ideal fuel for running. The list of benefits is long…improves digestion, topical salve (anti-microbial, anti-inflammatory, anti-fungal, and antiseptic properties), cough suppressant, restores sleep, prebiotic source, and many others.
SELECTING THE EQUIPMENT:
- Large mixing bowl
- Measuring cup
- Baking sheet
- Parchment paper
- ½ cup virgin or extra-virgin coconut oil
- ½ cup local honey
- 1 organic or pastured egg
- 2 cups oats (I used gluten-free)
- 1 cup unsweetened coconut flakes
Optional (one of the following)
- ½ cup mini dark chocolate chips
- ½ cup dried cranberries
- Preheat oven to 325 degrees
- Mix coconut oil, honey, and egg until mixed thoroughly
- Add oats and coconut flakes and mix until combined thoroughly
- Add any optional ingredients, such as chocolate chips or cranberries
- I divided the mixture in half and put ¼ cup chocolate chips in half and ¼ cup of cranberries in the other half.
- Using a large spoon, scoop 2 tablespoon size portions onto parchment lined baking sheet
- Bake 15 to 20 minutes or until golden brown.
- ALLOW TO COOL COMPLETELY BECAUSE THEY WILL BE CRUMBLY.
HAPPY & HEALTHY