As Izzy’s diet is mostly refined sugar free for a variety of differernt reasons (more to help with the mental health side of things), I’m always experiementing with treats that I can add to her lunch box. These Refined Sugar Free Oat, Coconut and Cacao Nib Cookies have been a hit!
They’re not overly sweet they still have a crunchy cookie like texture but with the goodness of oats and coconut and a slight chocolatey hint from the cacao nibs, they make for a perfect lunchbox treat.
What you’ll need
– 100g rolled oats (for gluten free, use gluten free oats)
– 50g dessicated coconut
– pinch of salt
– 1 tsp baking powder
– 1 egg
– 2 TBSP coconut oil, melted
– 2 TBSP pure maple syrup, rice malt syrup or runny honey. I use maple
– 50g cacao nibs (you can also use chocolate chips, just bare in mind that they won’t be completely refined sugar free or sugar free chocolate chips)
What to do
– Preheat your oven to 170 degrees c (150 fan force) and line a baking tray with baking paper.
– Grab your blender/food processor and chuck in the oats, coconut, baking powder and salt. Blitz for a couple of seconds.
– Melt your coconut oil in the microwave and mix in your natural sweetener (maple syrup, honey etc). Pour this into your oat mix and crack in an egg.
– Blitz again then stir in your cacao nibs with a wooden spoon or spatula.
– Using damp hands (the mixture is quite sticky), roll your mixture into small balls and pop them onto your baking tray.
– Run a fork under the tap and flatten down your cookies with the back of it. Chuck your cookies in the oven for 15-17 minutes or until golden.
– Leave to cool for 5 before transferring to a wire rack to cool completely. Store in an airtight container or pop them in the freezer for up to a month.