As you well know by now, we are leaving for our holiday in Lefkada, which means that we have started to make the preparations. One of the most important aspect, before any holiday, is the meal prepping for the road trip, to avoid the unpleasant pit stop at the nearest gas station, where I usually end up buying a lot of stuff I later regret, such as candy or/and ice cream. Sounds familiar, right?
So, this year, I decided to bake a batch of Clean Eating Coconut Almond Oatmeal Cookies, using a simple and quick recipe. The cookies are delicious and go hand in hand with a coffee, or why not, an apple, when you are in the mood for a snack, a very usual thing when you go for a long drive.
I don`t know if it`s the holiday effect, but lately I am developing a small obsession over coconut, as you will soon realize since I`m gonna post a few recipes with it. I eat it for breakfast, I take snacks that I pair with coconut and now, I`ve baked a lot of Clean Eating Coconut Almond Oatmeal Cookies. Needless to mention that my house is packed with coconut, in all sizes and shapes such as coconut flakes, coconut pulp, whole fruits and I`ve just finished the coconut oil. Moreover, I`ve made a small collection of coconut shells that I overuse in photography. Somebody stop me!!!!! Oh wait, somebody did try to stop me, and by somebody I mean Gabi, but it was too late. He is the one to blame anyway, since he is the one that first styled a photo for a future post using a shell, a very special shoot that I`m gonna show you guys soonish!
Besides the fact that is delicious and decadent, coconut is also extremely healthy and nutritious. In Philippines they call it “The Tree of Life” and that says it all! It has numerous health benefits, such as:
- It contains a lot of minerals, magnesium, iron, potassium, and phosphorus. The coconut water is extremely energizing, and is recommended after intense workouts since it helps regain the nutrients lost during physical effort.
- Coconut Oil is also a super food, that helps strengthen teeth and bones, as well as improving the look and health of skin, nails and hair.
- Because it contains high levels of fibers, coconut consumption gives satiety for a longer period of time and also helps improve intestinal transit. Also, coconut helps burn fat, which is always super helpful, right?
- It contains high levels of lauric acid, that is antibacterial, antiviral, antifungal and an immunity booster.
- Coconut is also rich in fatty acids, that help raise good cholesterol and lower bad one.
Completely justified, right?
Although coconut is the main character of this story, I`ve added some other super ingredients to this clean eating Coconut Almond Oatmeal Cookies, like almonds, chopped and browned in the oven, rolled oats (which I also abuse), whole oat flour, cinnamon, almond extract, honey and an egg. Instead of butter, I used olive oil. Coconut oil would have been better, but as I mentioned before I just ran out. Maybe next time!
By combining these amazing ingredients, I baked an amazing batch of clean eating coconut almond oatmeal cookies, crispy on the outside and chewy in the middle. Simply to die for! I recommend you to brown the almonds in the oven for extra crunchiness and flavor.
If the batter is too runny, chill it in the fridge for no more than 30 minutes, enough time for the oats and the flour to absorb the wet ingredients and form the perfect texture, that will allow you to mold the cookies to your desire.
Concerning calories, each cookie has about 132 of them, depending on how many you make. From the dough, I made 15 cookies, but the number ranges depending on the size you give to your cookies. To make them roughly the same size, use a ice cream spoon to scoop the batter and place it in the pan. Then, I used the bottom of a glass to press the small dough balls, until flatten. Normally, these 2 steps are enough, but in our case, Gabi molded every cookie, to be perfectly round for the photo shoot!
By the way, here is another great news! The Clean Eating Coconut Almond Oatmeal Cookies are baked in the oven for only 14-15 minutes. But don`t rush on eating them right away. I recommend you leave them in the pan, on the baking sheet for another 10 minutes and then transfer them on a wire rack. They will get crunchier and crispier on the outside and remain chewy on the inside. Now feel free to devour them!
In case you keep track of your diet, consume it with moderation and without worries that they will lose their qualities. Place them in an air tight container and refrigerate, so that you will enjoy the amazing flavors and crispiness of the Clean Eating Coconut Almond Oatmeal Cookies for up to 7 days. But who am I kidding, they will never last that long!
In case you haven`t decided if you`ll give the Clean Eating Coconut Almond Oatmeal Cookies a try, let me tell you more. They taste amazing and have a rich, powerful and exotic flavor of almonds and coconut. You can prepare the batter really fast and super easy, and they are baked so fast, you honestly won`t have the time to do the dishes! As for the dough, you can add any combos you like to it. Try your favorite nuts or why not chocolate chips. I mean, Clean eating, clean eating, but a little chocolate never killed nobody, right?
I can`t wait to hear all about your ideas for this recipe. Leave a comment bellow and if you make them, take a photo, and share it with us on Facebook or Instagram, using the #broccoliandmuffins tag!
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- 100 gr rolled oats
- 90 gr oat flour
- 2 tbsp coconut flakes
- 5 gr baking powder
- a pinch of salt
- 1 tsp of cinnamon
- 2 tbsp olive oil
- 6 tbsp honey
- 1 egg, room temperature
- 1 tsp almond extract
- 50 gr raw almonds, unsalted
- 20 gr fresh coconut slices
- Preheat the oven at 170 degrees Celsius, approx. 325 degrees Fahrenheit.
- In a bowl, add the first six ingredients, the rolled oats, oat flour, baking powder, coconut flakes, cinnamon and salt and mix them.
- In a separate bowl, whisk together the wet ingredients, namely the egg, olive oil, almond extract and honey. Add in the dry ingredients mixture, until incorporated.
- To this dough, add the coconut pulp, sliced/diced and the almonds, browned and sliced also, and mix to incorporate. If you wish, keep a few almonds and coconut slices for decoration, after you molded your cookies, before placing them in the oven.
- If your dough is too runny, place it in the fridge, to chill for 30 minutes, enough time for the oats and flour to absorb the wet ingredients.
- Line a pan with baking sheet.
- Using a ice cream scoop, carefully scoop the dough and place it on the pan. Then, with the bottom of a glass, press the small dough balls, until flatten. Give the cookies the desired shape and size, but try to make them equal in size, for every cookie to bake at the same time.