Healthy Snack Recipe: Working in a busy office, it is very difficult to say no to the constant stream of sugary snacks brought in by well meaning colleagues. I’d say no until 3pm when I would be hunting for a random chocolate biscuit to enjoy with my green tea. To help combat the temptation, I make a batch of healthy snacks to take to work with me including these cookies. The original recipe is from Deliciously Ella’s Everyday cookbook but as usual in my cooking, I didn’t have everything available so I’ve adapted it a bit (maybe a lot).
Ingredients: (makes about 15 cookies)
150g rolled oats*, 100g raisins, 50g ground almonds, 1 tablespoon tahini, 1 tablespoon raw cacao, 150g chopped dates, Juice of 1 orange, tablespoon coconut oil. *use gluten free oats for gluten free cookies.
Preheat oven to 170 degrees Celsius. Add dates into non-stick pan with the orange juice and coconut oil and warm gently until the mixture is soft like a syrup. Take off the heat and stir in the tahini until it has melted. Let the mixture cool slightly but still warm enough to be pliable.
Place all of the dry ingredients into a large bowl and add the date mixture stirring thoroughly until it is well combined. Grease a sheet of baking paper with a little coconut oil and place on a baking tray. Take a golf sized ball handful of mixture and roll it in your hands. Place on the tray and squash it down so it forms a circle about 1cm thick. Chill them in the fridge for about 15 mins (or longer if it is easier) and then cook in the oven for 20 minutes. When they come out they should still be quite soft, they will become firmer as they cool.
Alternatives: You can add cacao nips, coconut shavings or chopped nuts but be careful not to make the mixture too dry. Or try substituting the raisins for cranberries or goji berries.