Wow-ee, school has begun and this new schedule might be kicking my butt just a tad. It’s a touch-y spot for me to be in because I never like to admit that I have have taken on a little too much on my plate… But here we are! The good news is that I am learning to create peace in my home and life by any means possible. One way I am creating peace with this new schedule is by creating snacks and meals that are super healthy, lunchbox-friendly (aka nut free!), can be made ahead of time to grab and go… oh and of course they must be delicious! Today I bring you: Loaded Lunchbox Cookies (or cookie bars!).
Gluten and Nut Free
These cookies are made with oats and oat flour! I used regular oats as my kids do not have a gluten intolerance BUT easily switching out regular oats for GF oats makes these cookies gluten free. By using sun butter (aka sunflower seed butter!), these cookies are nut free and safe for school lunchboxes. I’ve mentioned this before but I passionately believe that a good recipe should not only be healthy and delicious but also flexible in its ingredient list to accommodate friends with allergies. Here is a list of what these cookies do not contain:
NO NUTS
NO GLUTEN
NO DAIRY
NO REFINED SUGARS
(+ A VEGAN OPTION!)
You Will Need:
2 medium bananas (mashed)
1/2 + 1/8 cup oat flour (oats blended into flour)
1 1/2 cups oats
1 1/2 tsp baking powder
1/2 tsp cinnamon
1 tsp salt
1 tbsp chia seeds
1/2 cup pumpkin seeds raw
1/2 cup diced dried fruit (I used dried Bing Cherries and it was hit!)
1/4 cup coconut or oat milk
2 tbsp coconut oil melted and cooled
1/2 cup sun butter (sunflower seed butter)
1 egg (or flax egg for Vegan option)
2 tablespoons honey
1/2 cup dark chocolate chips
How to Prepare
- Mix all dry ingredients (oats, oat flour, baking powder, cinnamon, chia seeds, pumpkin seeds, dried fruit, salt) in a bowl and whisk until combined.
- In a separate bowl add remaining wet ingredients (minus the chocolate chips). Mashed bananas, cooled coconut oil, almond milk, egg, sun butter, honey. Whisk until completely smooth.
- Add wet ingredients to dry ingredients and mix until combined. DO NOT OVER MIX. This is made with oats and if over moistened it will make the cookies dry.
- Fold in the chocolate chips.
- Pour batter into a greased (I use coconut oil spray) brownie pan or mold into 2 inch cookies on a cookie sheet with parchment paper or silicone baking mat.
- In a 350 degree oven, place cookies inside and let bake for 18 to 20 mins.
- When done, remove from oven and let cookies continue to bake for 5 minuted before cutting into or placing on a wire rack (if made into cookie rounds).
Yields 12 Hefty Cookies
This recipe yields 12 hefty cookie bars or cookies. And they are deceptively delicious! The tiny hint of cinnamon with the pumpkin seeds and chocolate is really getting us excited for all things fall. We have been enjoying them in lunchboxes, after school snacks, and even as healthy breakfast cookies on the way to school. Storing them in the fridge or freezer is also a great lunchbox prep hack!
Tag Me!
Will you be giving these cookies a try? I hope you will! Be sure to tag me on Instagram @thrillofhome so I can see! And stay tuned for my lunchbox series hitting the blog very very soon… Bye for now friends!
X o X o ,
