I don’t know about yours, but my kids come back from school staaaarving!! no matter how much food I pack in their lunch boxes, they still come home in this starvation mode .. the first thing I get is “what’s for a snack muuum??”
Since we are always busy after school with training and all the rest of it -I call it my afternoon shift- I really don’t have time to start preparing a snack when they ask for it, so I always make sure I have something ready to pack in a container and have it on the run.
I made these cookies the other day and I wasn’t so sure how they would turn out really..
My inspiration came from a magazine, one I was reading while I was waiting for my doctor to call me in. There was nothing at the doctor’s waiting room but a pile of magazines to entertain myself with, even my phone was dead! Anyway, I flicked through the recipes in all the magazines but nothing really had caught my attention except for those oats cookies on the last page in the last magazine I was checking out. Sadly, all I could remember from the recipe was 2 cups of oats and some nuts and seeds! because guess what?! as soon as I was looking into my bag for a pen to write the recipe down quickly, the doctor called my name … damn it! It had already been an hour past my appointment, couldn’t it have been an hour and like 5 mins??!
I did look for the magazine on the way out .. but someone else must have been so interested in it!!
but anyways the idea kept floating in my mind until I decided I’m going to give it a go and see what happens!
The reason why I was so keen to write that recipe down, is that I’m always trying to find interesting ways for my kids to eat more oats, seeds and nuts. I thought cookies sounds like a treat and what a nutritious treat this would be?
So in these ones I used 2 cups of oats –that’s all I could remember– and I added whatever nuts and seeds were available in my pantry.. I used extra virgin olive oil for the fat component and maple syrup and dates as sweeteners, I also added some unhulled tahini paste for some extra goodness! LOVE tahini ..
The good thing about these cookies is that you can make a batch or two and then the left overs will sit comfortably for a few days in an airtight container. They are so easy to grab and go and perfect for when you’re rushing to work in the morning and don’t have time for a sitting-down breakfast. How often does that happen? pretty much everyday for me!
The list of ingredients here might seem like a lot, but most of these ingredients-if not all- I make sure I keep in my pantry at all times, and I would highly recommend you to do the same… trust me, keeping your pantry stocked up with seeds, dry fruit, nuts, grains, maple syrup, spices and flours, not only makes your life easier when deciding to make such cookies, but also helps you to incorporate nutritious ingredients in every day meals without any effort.
Ever since I made these cookies few weeks ago, my kids have been asking for them quite often.We sometimes make them together on a lazy Sunday after noon and then they look forward to having them in their lunch boxes for the following couple of days.
here’s my recipe. Enjoy!
- 2 cups regular organic rolled oats
- 1 and a half cups almond meal (almond flour or ground almonds)
- 1 cup whole spelt flour
- 1/2 teaspoon baking powder
- pinch of ground cloves (1/4 teaspoon)
- 1 teaspoon ground cardamom
- 1/2 teaspoon sea salt
- 3/4 cup of good quality extra- virgin olive oil
- 3/4 to1 cup maple syrup
- 2 tablespoon unhulled tahini paste
- 2 teaspoons vanilla extract (not essence)
- 8 Medjool dates pitted and diced finely
- 1/4 cup sesame seeds( white and black or just white)
- zest of half an orange
- Combine oats, almond meal, spelt flour, baking powder, ground spices and sea salt in a bowl.
- in a different bowl, combine olive oil, maple syrup, tahini paste, vanilla extract and orange zest and whisk until combined well.
- pour wet ingredients into the dry ingredients and stir to combine.
- set a side for 10 mins
- preheat oven to 180 degrees Celsius/ 350 F
- line a baking tray with baking paper.
- add dates and sesame seeds to the cookies dough and mix well using a wooden spoon.
- wet your hands and make 16-18 small balls of cookie dough and place onto the baking tray, pressing down gently to flatten each ball slightly.
- bake for 20-25 mins or until they change slightly into a golden colour.
- check after 20 mins if they are done.
- turn off the oven and leave them in for 5 mins
- remove from oven and transfer to a wire rack using a spatula.
- as they cool down they will firm up, so don't worry if they are slightly soft when warm.
- serve when completely cooled, store left overs in an airtight container, they should keep for a few days.