When I want a quick dessert, this is my go to cookie. It only dirties one dish and makes the perfect amount of cookies, 1 dozen. And they are 100% guilt free I have made these cookies probably 25 times in the last 2 months and sometimes I am in the mood for chewy cookies and sometimes crunchy. Adding the egg makes them chewy, where using milk as wetness makes them bake with a crunch on the outside.
There is zero sweetener, just the sweetness from 2 dates and applesauce or bananas. They are also very customizable. Don’t like raisins? Use cranberries. Don’t like coconut? omit it. Egg free? Use the milk. Dairy free? use the egg and enjoy life chocolate chips. And if you use the milk, you can roll them into balls, put into the refrigerator and now you have cookie dough to eat!
Sometimes ill make these before bed but they aren’t ready in time for the girls to have one. Cassidy always asks if ill save her one and she eats it with breakfast the next day. With these ingredients, they are easily a breakfast “cookie”. It actually feels pretty sneaky eating 1/2 a dozen cookies for breakfast. But they are healthier than any granola, muffin, pancake, cereal, oatmeal, etc.
makes 1 dozen
2 dates, pitted
1 cup oats, divided in half
1/2 cup applesauce or 1/2 banana
1/4 cup almonds, or other nut or seed
2 tbs ground flax seed
1/4 tsp baking powder
1/8 tsp cinnamon
splash vanilla or almond extract
1 egg or 1/4 cup milk*
2 tbs coconut
2 tbs raisins
1 tbs mini chocolate chips
Place dates through eggs in food processor and process until roughly blended (only half of the oats).
Stir in the rest of the oats, chocolate chips, raisins, and coconut with a spoon let it sit for 10-15 minutes for the oats to soak up some moisture.
Roll into 1 inch balls then flatten and shape them on a silpat baking sheet.
Bake at 375 F for 12-15 minutes until desired doneness.
Fat: 3 g
Carbohydrates: 10 g
Dietary Fiber: 1.5 g
Sugars: 4.5 g