This is an old recipe, invented last year when were celebrating our sons 4th birthday. We had 65 people coming over so there was a lot of baking and cooking to feed that many people! Our son suffered from egg and diary intolerance so there was a special eggless cake on a menu. Surprising nobody noticed that cake was “different” or less tasty than the other traditional cake we served grown ups (you know that kids rarely finish eating a whole piece of cake so mummies and daddies usually finish the leftovers).
Conclusion: healthy is delicious too!
We were suppose to prepare some treats for his kindergarden friends there as well, so I called health consultant to check what can be brought to kids. Some parents bring candies and cookies but she raccomanded dried or fresh fruit in order to learn children better eating habits. That was great to hear because we prerare healthy desserts really often and I like to include my son in preparation. It’s fun to buy groceries together but the main fun starts in kitchen. Measuring, mixing, sticky hands… Ofcourse, kitchen is a mess afterwords but it’s fun and creative for kids so you can handle some extra cleaning!What were we making for Luca’s kindergarten birthday celebration? Some super tasty cookies and dried fruit energy balls.
Cookies must be HEALTHY, DELICIOUS, CRUNCHY, RIGHT(BITE)-SIZED and a little vegan CHOCOLATE will do no harm, what’s a BIRTHDAY party without chocolate?
If you are searching for oatmeal cookie recipe that is delicious, healthy, vegan and simple to make your search is over. I tried to write down exact measures because a scale is something I rarely use when cooking.
“Tasty vegan oatmeal cookies” (makes 30 cookies)
- Dry ingredients
- 1 cup GF oatmeal flour (just blend traditional oats into flour)
- 1/2 cup GF oatmeal
- 6 tbs brown sugar*
- 60g tosted skinless hazelnuts
- 3 tbs cocoa powder
- 4 tbs shradded coconut
- 10 pitted dates (soaked in water for 10 minutes and then drained)
- 1 tsp baking powder
- 1/4 tsp fine salt
- vegan chocolate
- Wet ingredients
- 6 tbs agave syrup/marple syrup(or honey for non vegan option)
- 2 tbs coconut butter
- 4 tbs coconut oil
- 2tbs oat milk (or any other non diary alternative)
- flax egg (1tbs flax seed+2.5tbs water)**
- Preheat the oven, 325F/160C
- Grind soaked and drained dates into fine paste
- Wisk all the dry ingredients
- Stir all the wet ingredients
- Add the wet mixture on top of the dry mixture and stir well until combined and all of the dry patches of flour are gone.
- Portion small balls of dough onto the baking sheet and press it down to form a cookie
- Bake for 13-14 minutes and let it cool for at least 30 minutes in order to become crunchy
*You can omit brown sugar and make your sugar free cookies with Splenda
**If you’re making flex egg for the first time you should know that you should use grounded flax seed only! Just stir 1tbs flax seed with 2.5bs cold water and let it rest aside for 5 minutes.It makes substitute for about 1 egg.As simple as that. Enjoy your cookies