Store-bought snacks are notorious for containing nasties like excessive sugars (including high fructose corn syrup) and preservatives. So I decided to make some myself, both for little M’s snackbox and as fuel mid-way through long trail runs or hikes.
2 teaspoons vanilla extract
1 large egg
4 tablespoons dark brown sugar, lightly packed
1/2 cup coconut oil
1 1/2 cups oat flour (old fashioned rolled oats whizzed in a blender)
a handful more rolled oats
1 teaspoon baking soda
1 teaspoon cinnamon
a pinch of salt
1/2 cup dark chocolate chips or raisins
Combine vanilla, egg, brown sugar and melted coconut oil in a bowl. Beat until just combined. Fold in oat flour, oats, baking soda, cinnamon and salt until just combined. Fold in chocolate chips. Refrigerate for about 30 minutes or till rather firm but not hard. Preheat oven to 180 deg F. Using a small ice cream scoop, scoop out tightly-packed balls of dough onto a tray lined with baking paper. Gently and slightly flatten with fingers or back of fork. Bake for 8-10 minutes, take out of oven and leave on tray for another 2 minutes, then let cool on wire rack. Makes about 21 medium-sized cookies.