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Oatmeal, Raisin, Coconut and Chia Seed Cookies

  By Trina Remedios  posted Dec 12th 2012 at 7:00AM IN | Avg Rating
Recipes
Anjali Shah

Anjali Shah

Anjali Shah is a food writer and owner of The Picky Eater, a healthy food and lifestyle blog. Anjali Shah grew up a “whole wheat” girl, but married a “white bread” kind of guy. Hoping to prove that nutritious food could in fact be delicious and desirable, she taught herself how to cook and successfully transformed her husband’s eating habits from a diet of frozen pizzas and Taco Bell to her healthy, yet flavorful recipes made with simple, wholesome ingredients.

Cookies make a perfect snack to accompany your evening tea. It doesn’t matter if you’re an adult or kid, we all have a weakness for yummy cookies. This week, Anjali shares her favourite recipe for oatmeal, raisin, coconut, chia seed cookies that are incredibly tempting, yet healthy!

Oatmeal, Raisin, Coconut and Chia Seed Cookies

Oatmeal cookies

Makes at least 24 cookies


Ingredients (Dry)
2 cups finely ground rolled oats
1/2 cup dried, unsweetened shredded coconut (ground)
1/2 cup currants or raisins
1 Tbsp ground chia seeds
1 Tbsp whole chia seeds
1 tsp cinnamon


Ingredients (Wet)
2 Tbsp raw almond butter
1/2 cup dates, chopped and soaked in 1/2 cup water
3/4 cup unsweetened applesauce
1 tsp vanilla
1 Tbsp coconut oil

Directions

Step 1:
Soak the dates in 1/2 cup water for an hour or more.

Step 2: Grind the oats and unsweetened coconut into a flour using a high powered blender.

Step 3: Grind the chia seeds into a powder using a spice grinder.

Step 4: Combine the dry ingredients in a bowl and set aside.

Step 5:
Place the almond butter, soaked dates (with their soak water), applesauce, vanilla and coconut oil in a food processor or high powered blender (like a Vitamix). Blend until smooth, then add to the dry ingredients and mix well.

Step 6:
Form cookies on a baking sheet lightly sprayed with oil or covered with parchment paper (I used parchment paper because the cleanup is way easier!). Use about 1 Tbsp of batter for each cookie, and spread the cookie out on the parchment. The cookies won’t spread as they bake so be sure to spread them out into a “cookie shape” using a fork or spoon.

Step 7:
Bake at very low heat: 200 degrees for 1.5 to 2 hours (mine took 1.5 hours in the oven, but it depends on how hot your oven is). When they’re done, they’ll be slightly browned and crispy on the outside.

*Images and text courtesy: © Anjali Shah

 

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