Chocolate, blueberry and oat cookies (GFO)

I’m not going to hide the fact that I am a chronic snacker. I’m also not going to hide the fact that considering it’s currently just my husband and I at home, we go through a lot of food including the mostly-healthy snacks I bake and create. These chocolate, blueberry and oat cookies are delightful raw or baked!

I had soaked a handful of organic almonds initially to make a cheese (dairy free, duh) however I changed my mind. I didn’t need almond milk either and instead of wasting these soaked almonds, I decided to create a cookie recipe with it. I simply blitzed them up with a handful of pitted organic medjool dates before adding the rest of the ingredients.

I used to love oats however I haven’t really utilised them much these days which is a shame as I do tolerate them well and they’re an excellent source of fibre and complex carbohydrates for slow-releasing energy during the day. I’ve also added coconut flakes for an extra dose of fat and fibre as well as flaxmeal for a dose of omegas.

The combination of chocolate and blueberries amongst the toasty goodness of the oats, almonds and coconut is truly sublime! A little tangy. A little sweet. A little chocolate-y. And a little oat-y. I hope you give this recipe a go because it is soooo easy and the ingredients can be easily substituted.

RECIPE:

Makes 7.

1 cup organic rolled oats

1/2 cup organic coconut flakes

1 TBSP flaxmeal

1/2 cup organic almonds, soaked

1/2 cup organic blueberries

5 organic medjool dates, pitted

4 squares dark chocolate

1/4 almond milk

1. Add the soaked and rinsed almonds as well as the dates into a blender and blitz until a sticky mixture forms.

2. Add the oats, coconut and chocolate and blitz until a crumble forms.

3. Add the almond milk and blend again until the mixture is combined well.

4. Pour the mixture into a bowl and add the blueberries before combining. I used my hands in this part.

5. Divide the mixture into 1/4 balls and flatten slightly on a lined baking tray. At this stage you could freeze and have it as a raw snack or bake it like I did. They taste delicious either way!

6. If you decide to bake them, preheat the oven to 180C and bake these beauties for 25 minutes. Enjoy!

NOTES:

❁ If you are gluten free, you can find gluten-free oats at most health food stores. Otherwise you could substitute with quinoa flakes but the taste would be a little nuttier and quinoa-ier ☺

❁ Almonds could be substituted for different nuts or seeds.

❁ Dates could be substituted for other dried fruit ie sultanas. Apricots, figs.

Let me know if you create these delicious little morsels.

Love,

Di ♡

“Act as if what you do makes a difference. It does. William James.

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