As someone who is always on the road, I am always looking for healthy snacks. One of my favorite snacks is yogourt and fruits or hummus and veggies, but those snacks are not very TSA friendly AND require refrigeration. Granola bars and other pre-made snacks are often very sweet or low in proteins. I decided to look for an alternative and ended up making my own recipe!
This recipe definitely has some sugar, but is also full of proteins, is crunchy and is absolutely delicious! The ingredients are also easy to change and modify.
I used dried apricots, because I think they are delicious and came in an unsweetened version at the grocery store. Any other would do; I think dried cranberries or dried apples would also go nicely. For the nuts: a cup of any kind would taste delicious. I might try hazelnuts and some cherries next time! I did hand chop the fruits and the nuts, but a food processor would do the same job.
I love oats in cookies, but I wanted those cookies to mushy, which is why I soaked them. Soaking them “cooks” them and the added apple cider vinegar really helps to make them soft. In case you do not have apple cider vinegar, lemon or lime juice will do just the same, or just plain white vinegar. I also used coconut milk, but regular milk or another nut milk will do.
I am not a fan of peanut butter and Sprouts, my favorite grocery store, happened to have some roasted sunflower seeds butter. It had a nice flavor to it. However, any other one will do (peanut, cashew, almond, ect). I personally would buy the unsweetened version, but it is up to you.
The other interesting ingredient on this list is coffee flour. This one, that I found at Trader Joe’s, is made out of the fruit around the coffee bean. It looks a lot like cocoa powder; it has a lot of fiber and a small amount of caffeine. If you cannot find any coffee flour, cocoa powder will add to the same effect.
As a final note: you might wonder why I turn on the over so late while making the recipe. In my opinion, turning on the oven a whole 15-20 minutes before being ready to bake the cookies is a waste of energy. Most ovens now take less than 5 minutes to warm-up. If you have a really old oven (or a wood-burning one), it might need that much time, but most ovens do not.
Super Nut Cookies
- ¼ cup of coconut milk
- 1 tbs of apple cider vinegar
- ½ cups of old-fashioned oats
- 2 eggs
- ½ cup of butter
- ½ brown sugar
- ½ cup of sunflower butter
- 1 teaspoon of vanilla
- 1 cup of apricots
- ¼ cup of sunflower seeds
- ¼ cup of pumpkin seeds
- ½ cup of pistachios
- ¼ cup of flax meal
- ¼ cup of coffee flour
- ½ whole wheat flour
- 1 teaspoon of baking soda
- 1 teaspoon of cinnamon
- 1 teaspoon of baking soda
- In a bowl, mix the coconut milk, the apple cider vinegar and the oats. Leave aside so the oats softened.
- In a stand mixer, put the eggs, the butter, the brown sugar and the sunflower butter. Mix until everything is well mixed and there are no lumps of sugar or butter left.
- Chopped the apricots into quarters or smaller pieces. Also chopped the pistachios.
- In a bowl, mix the apricots, pistachios, sunflower seeds and pumkin seeds. Set aside.
- In another bowl, mix the flax meal, coffee flour, whole wheat flour, cinnamon and baking soda.
- Turn on the over to 350F.
- Add the vanilla to the butter mixture.
- Add the dry ingredients and the oats to the mixer. Mix until well combined.
- Remove the bowl and add the nuts and dried fruit mixtures. Combine by hand.
- Grease a cookie sheet. Put the cookie mixture on a cookie sheet. This recipe will make about 18 cookies.
- Cook for about 13 minutes.