Need a simple breakfast or something to throw in the lunchbox to snack on on the way to school or work ?
This soft baked granola cookie will be devoured by students of all ages. Allergy friendly, low in sugar and with a dash of protein powder added, it’s just the cookie that’s needed to be ready to face the day.
2 tablespoons protein powder (optional) 1/2 cup coconut sugar 1/2 teaspoons baking soda 1/2 teaspoons baking powder 1/2 teaspoon salt
1 1/2 cup allergy-friendly rolled oats 1/4 cup maple syrup
2/3 cup + coconut oil, softened, but not melted 12 - 15 dried dates
6 tablespoons milk of choice 2 teaspoons vanilla extract 2 eggs or egg replacers
1 cup chocolate chips
Preheat the oven to 350˚ F.
With a food processor, puree the dates to a paste - you should be left with 1/2 cup. Set aside.
In a small bowl, combine the allergy friendly rolled oats and maple syrup, stirring to coat the oats well. Spread onto a parchment lined sheet tray and bake at 350˚ for 6 minutes, stirring frequently, until golden brown. Set aside.
Once the oats are cool, combine with the Hungry Harry's All Purpose Flour Blend, protein powder (if using), coconut sugar, baking soda, baking powder, and salt. Set aside.
In a separate bowl, combine the coconut oil, date paste, milk of choice, vanilla extract, and egg (or egg replacer). Fold in the dry ingredients, then fold in the chocolate chips.
Scoop onto a parchment lined sheet tray, spaced 1 inch apart. Bake for 10 - 12 minutes. Cool and enjoy!