Our new trail cookies! Here is why you will love these cookies:
- Super easy to make
- Freeze well
- Refined sugar free
- refined oil free
- Nutrient powerhouse
I get most of my ingredients from Thrive Market online. You can adapt the recipe by swapping out the chia eggs for whole eggs. It changes the texture from a chewy cookie to a more crunchy cookie. The coconut is not detectible in flavor but if you really don’t want it, just add more oats. I always make a huge batch whenever I bake, so feel free to cut the recipe in half.
5 1/2 cups gluten free rolled oats
1/2 cup coconut chips
1 Tbsp baking soda
pinch of real salt
1 Tbsp cinnamon
1 /4 cup sesame seeds
1/4 cup sunflower seeds
1/2 cup chia seeds (or use 6 large eggs)
3/4 cup water (omit if using eggs)
5 large ripe bananas
1/4 cup coconut nectar
1/2 cup dairy and soy free chocolate chips
Preheat the oven to 350. Grind chia seeds and oats in a high speed blender until they become a fine powder. Place them in a large mixing bowl. Next add the coconut chips, sunflower seeds, sesame seeds and put into the large bowl along with baking soda, salt and cinnamon. In a separate bowl mash the bananas fully and add the water and coconut nectar. Add this mixture to the dry ingredients and combine thoroughly. Next, fold in the sesame and sunflower seeds. Finally, add the chocolate chips.
Using a small cookie scoop, drop the batter onto a large baking sheet covered with parchment. Bake at 350 for 20 minutes. The cookies will not spread so you can put them close together.