Tis the season to have cookies, fa-la-la-la-la-la-la-la-la! (That is how the song goes, right?)
With Thanksgiving just around the corner, it’s time to get your cookie menu all planned out. Only thing is, you want to avoid going on a sugar overload and stuffing yourself with the not-so-healthy stuff (remember, it’s all about self-control). Thus, here is an alternative “cookie” recipe that you can make to keep your nutrition in check!
Baking used to be my specialty yet I slowly moved away from desserts when I learned how processed white sugars can negatively affect you (and no, brown sugar is not much better either). In 2014ish, I turned to alternative recipes that used natural sugars and had a nutritional value but went kind of overload on the whole “dairy-free” “refined sugar-free” “gluten-free” shebang. As time went by, I slowly left those labels behind as well but every so often, I dig up a recipe or two.
While I wish I could say that this was my own creation, I can’t. It is actually one of Jamie Oliver’s recipes from one of his recent cookbook, Everyday Super Foods. They’re packed with nuts and seeds, like Aussie Bites, and are made of an oat base, like British Flapjacks. But while you’re oven is already full with all your other cookies, these don’t need to be cooked, they’re raw bite size snacks!
These Flapjacks are sweet and soft like cookies. What makes them unique is that you can have one and be done; they are packed with nuts, chia seeds, flax seeds, dried fruits, and oats so they’re bound to fill you up. Have it as a midmorning snack to hold you on until lunch or as a 4 o’clock cookie to serve along side your tea!
Because the next couple of weeks may be busy for you with the holidays coming in one after the next, it may be to your best interest to freeze these as well. You can then pop out one or more when necessary-just let them sit out a bit to defrost. Who said cookie season can’t be healthy?
No-Bake British Flapjack Cookies
- 1/3 cup almonds
- 3 teaspoons chia seeds
- 1 tablespoon flax seeds
- 8 dates, pitted
- 1/4 cup raisins
- 1 cup rolled oats
- 1 tablespoon coconut oil
In a food processor, blitz together the nuts, seeds, and dried fruits. Once it resembled a coarse texture, add the oats and coconut oil.
Place the dough on a clean surface. Mold it into 16-18 balls. Using the palm of your hand, gently flatten out each ball until it is 1-2inches wide.
To store, place in an airtight container and store in the fridge. Otherwise, place in the freezer and defrost when ready to serve.
Recipe adapted from Everyday Super Food by Jamie Oliver