These oat and date cookies are a wholesome, fiber-rich treat, perfect for a healthy snack or breakfast on the go.
Ingredients:
Dry Ingredients:
2 cups oats (1½ cups coarsely powdered, ½ cup whole oats)
½ cup finely chopped dates
¾ teaspoon cinnamon powder
¼ teaspoon nutmeg powder
¾ cup sugar (or substitute with coconut sugar for a healthier option)
(Optional: Choco chips for extra indulgence)
1 pinch salt
½ teaspoon baking soda
½ teaspoon baking powder
½ cup shredded coconut
Wet Ingredients:
4 tablespoons coconut oil
Milk (as needed to form a soft, spreadable cookie dough)
Process:
Step 1: Prepare the Dough
In a large bowl, combine coarsely powdered oats, whole oats, chopped dates, cinnamon, nutmeg, sugar, salt, baking soda, baking powder, and shredded coconut.
Add coconut oil and mix well until combined.
Gradually add milk until a spreadable cookie dough consistency is achieved.
Step 2: Shape the Cookies
Line a baking tray with parchment paper.
Using a spoon, scoop the dough and spread it into thin cookie shapes (~½ cm thick) on the tray.
Step 3: Bake to Perfection
Preheat your oven to 150-160°C (302-320°F).
Bake for 45-60 minutes, or until the cookies turn golden brown.
Flip the cookies and bake for an additional 5-10 minutes for even crispiness.
Step 4: Cool & Enjoy
Let the cookies cool completely on a wire rack before serving. Store them in an airtight container for up to a week.
Tips:
Healthier Version: Replace sugar with honey or maple syrup, banana pure( it'll make cookies cakey but its worth it).
Crunchy Add-ons: Add chopped nuts like almonds or walnuts for extra texture.
Soft Cookies: Reduce baking time by 5-10 minutes for a chewier texture.
