Get In My Belly Oaty Granola Cookies - Dairy Free, Nut Free
So I have been lying in bed looking at the ceiling with my mind ticking over since 4.36am this morning. Hubby has already got up and gone on a bike ride this morning while I twiddle my fingers looking at the ceiling. I can't even blame the kids for keeping me awake. I gave up trying to go back to sleep at 5.55am and decided to get up and tell you guys about these pretty damn good Get In My Belly Granola Cookies. Isn't that what everyone else thinks about at unearthly hours of the morning. The sun isn't up yet, and here I am sipping bone broth like a hipster talking to you about cookies. Seems a bit surreal in the misty hours of today but trust me when I tell you these cookies need to be made. Maybe don't start baking before the sun is up the other members of the household might not be happy. However get a batch in the oven before hubby walks through the door at the end of a long week or the kids bouncing through the door after a big week at school. These totally need to be added to lunchboxes too because I went the nut free route since my little guy is now in Kindy and we need this kind of snack to fill out the lunchbox.
I know we are nearly at the end of the school term but let me just stop here and say I hate making lunches and I only have to do it two days a week. I am not sure how I am going to go when I have to make three lots of lunches, five days a week. I am not one of those mums that cut cute shapes out of my kid's sandwiches or create this fantastical looking lunch box. It's a honey sandwich for my kids, some fruit, something home baked items like these cookies and some seeds. I shudder a little to think how many years I've got ahead of me to pack lunchboxes.
These scrumpious cookies could also be made gluten-free by using gluten-free oats if your struggle that way. There is no flour in this recipe other than making your own by blending up a couple cups of oats.
You could also
sub the eggs out for your preferred egg replacer such as a chia egg. I haven't tried them using the chia egg so if you do let me know how it goes. The beauty of these Granola cookies is you can mix and match the add-ins that go into the batter as you please. Whatever you got in the cupboard chuck it in. Got cranberries instead of sultanas? Chuck it in. Got pepitas instead of sunflowers? Chuck it in. Got tuna instead of chia..... err no don't chuck that in.
I am happy to feed these cookies to my kids because they are full of goodness from the oats, nuts and dried fruit to keep their tummies full and their motors running all morning. Is it me or do all kids have empty legs? My kids could seriously eat all day. Like every hour if I let them. They are always complaining they are hungry and I find the two oldest sneaking into the kitchen cupboard often with their hand in the Sultana container or rummaging through my, not so secret chocolate stash. They can't hide the chocolate smears all over their face and fingers.
I have tested these cookies numerous times with a variation of the add-ins that I use. I think my favourite combo was the cranberry and choc chip or the sultana and apricot variety. They tied closely for my favourite, but as always the choc chip variety won out for me. I can't say no to anything choc chip. This is my first recipe that I had created since back in December when I shared my
recipe with you guys. It feels like a bit of a revelation to get back into the blogging saddle again and start churning out some new recipes, new DIY and creative posts. My brain has been in the pits of baby brain for too many months, and it's so good to start getting back into the kitchen again. Other than slapping a honey sandwich together or trying to conjure up something for dinner. So here is the recipe below. I would love to hear back from you with what variations you come up with for this Get In My Belly Granola Cookie.
Oaty Granola Cookies
- 1 1/2 cups rolled oats, blended into flour
- 1 1/2 cups rolled oats
- 1/2 cup desiccated coconut
- 1/4 cup sunflower seeds
- 2 tbsp chia seeds
- 1 tsp baking powder
- 1/3 cup castor sugar ( can sub for rice malt syrup)
- 1/2 cup add-ins (see cooks note)
- 1 egg
- 3/4 cup coconut oil, melted
- 1 tsp vanilla extract
- Preheat the oven to 180 degrees C (160 degrees C fan bake). Line a large cookie tray with baking paper and set aside.
- In a large mixing bowl add the blended oat flour, rolled oats, coconut, sunflower seeds, sugar, choice of add-ins, chia and baking powder. Gently mix the dry ingredients together.
- In a small jug add the egg, coconut oil and vanilla essence and whisk to combine. Add to the dry ingredients and mix together to form a firm cookie dough.
- Roll walnut sized balls of the cookie dough and place onto the baking tray. Repeat until all the dough has been used.
- Press the cookie dough balls flat with the palm of your hand and place into the preheated oven.
- Bake for 12-14 minutes or until golden brown. Remove the cookies and cool slightly before transferring to a cooling rack.
- Add-ins - sultanas, choc chips, dried apricots, cranberries, goji berries etc (Whatever you have in the cupboard)
- These cookies can be kept in an airtight container for two weeks or in the freezer for a month.