Cacao Oat Cookies
With only 5 minutes to prepare and 15 minutes to bake, these easy cacao oat cookies are a great option for busy lives. Gluten free, refined sugar free and made with only 7 whole food ingredients, you’ll never want to buy store-bought snacks again!
Ingredients
- 1½ cups gluten free jumbo oats (120g)
- ¼ cup cacao powder (25g)
- ⅓ cup smooth almond or peanut butter (80g)
- 1 mashed banana
- ½ cup chopped nuts (70g) (I used pecans/macadamias)
- 3 tbsp maple syrup
- 3 tbsp almond milk
Instructions
- Preheat the oven to 180C (160C fan) or 350F.
- Add all the ingredients to a large mixing bowl and stir well to combine. It should be quite a wet mixture. If your nut butter isn’t very runny, you might need to add a bit more milk to get the mixture to be wet enough.
- Divide into 10 equal portions and mould them into a cookie shape on a large baking tray. Sprinkle over a few extra nuts on the top, if you like.
- Bake for about 15 mins. Serve warm or cold.
Notes
- If you don’t like pecans or macadamias swap for your favourite nuts.
- I only use 3 tbsp of maple syrup - the cookies are not overly sweet. If you would prefer a sweeter cookie then add a tbsp or 2 more.
- I use a runny almond butter to make these but if your nut butter is a little harder you may need to add some more (or some more almond milk) as you mix to get a softer consistency.
- You can use any oats for this recipe. I used gluten free jumbo (rolled) oats but any will do.
- Once baked, they will last for 3-4 days (I like to store in the fridge as they stay hard but if you prefer a softer texture then room temperature is fine too).
Nutrition
Calories: 175kcalCarbohydrates: 17.2gProtein: 5gFat: 8.6gSaturated Fat: 1gFiber: 3.5g
Tried this recipe?Let us know how it was!