As parents we want to give our kids the best start in life by avoiding processed foods. But how many of us keep buying processed snacks because we just don’t have time to make them? Well here is the perfect recipe for us busy mums (and dads!) to ensure our children get healthy baked snacks every day of the week! My recipe for 5 day oat cookie dough works a treat … you make a large batch, leave it covered in the fridge and just bring it out when the snacks are running out. It only takes 5 minutes to roll a dozen cookies and pop them in the oven. You can add extra ingredients of your choice to turn them into chocolate chip oat cookies, mango oat cookies, cranberry oat cookies, apple and cinnamon oat cookies … the choice is endless.
These cookies are full of goodness…oats, honey, coconut sugar, chia seeds and flax seeds. Then with added fruit or dark chocolate if you have a fussy eater they won’t even notice. All they’ll care about is that they have a delicious snack in their lunchbox or can reach for the cookie jar instead of the unhealthy packet of biscuits. Then once they take their first bite they’ll know it’s homemade! The taste of real ingredients…
The cookies are soft on the inside and crunchy on the outside and are oozing with flavour and goodness.
The argument for home-baked cookies versus store-bought cookies is a no brainer in taste and ingredients. Typically the ingredients in a homemade cookie is butter, sugar or honey (we try to avoid refined white sugar), flour, fresh eggs, vanilla and any other spices or natural flavours.
Typically a bought cookie means the eggs aren’t fresh but powdered, it’s overloaded with preservatives and sweeteners and it has an artificial taste from the extra added ingredients like raising agents, emulsifiers, colourants, and stabilisers to name but a few.
So it’s time to go into your kitchen and make this 5 day oat cookie dough as you won’t regret it …once you’ve made it, it’s quicker than nipping to the local shop for the next packet of biscuits.
I am giving you the ingredients for a batch which will last 5 days but by all means half the recipe if you just want to make enough for your cookie jar. or if you want to make more then this freezes like a dream. Start by sieving all the dry ingredients together: spelt flour, baking powder, bread soda or baking soda, chia seeds, flax seeds and cinnamon. Mix well, add the oats and mix to combine. Add the desired ingredient of your choice. Here’s a few ideas:
Dark chocolate chips
Dried mango or any dried fruit like pineapple or strawberry
Dried cranberries and raisins
Mixed chopped nuts
Chopped cashews with 1 tablespoon cashew butter
And you can combine a few. I made cranberry and chocolate chip oat cookies yesterday and they were divine!
Then cream the soft butter and coconut sugar in a stand mixer or with an electric beater until light and fluffy. Add the eggs one at a time and beat well. Add the honey and mix well. Lightly beat in the dry mix until just mixed and as the mixture is soft leave in the fridge for an hour until it sets. If you want a selection of flavoured cookies then add the extras at the end by separating the mixture. This can be fiddly as it is quite soft… but it is worth it for variety.
You can substitute coconut sugar with brown cane sugar and spelt flour with plain flour. If you are looking for an egg-free recipe then add half a cup of apple sauce or 2 teaspoons of ground flaxseeds mixed in 6 tablespoons of water.
Preheat your oven to 170ºC/340ºF. Line the baking sheet with baking paper. Roll the dough in a ball and place on the baking sheet. Press down lightly with a fork to flatten. This aids to the texture of the cookie enabling it have a little crunch.
Bake the cookies for 10-12 minutes until lightly golden. Leave to cool on a rack for 15 minutes.
Place the remaining cookie dough in the fridge, cover and leave until next needed. This lasts 5 days in the fridge. When required, remove and leave to stand for 10 minutes to soften.
Did I tell you these are just as delicious for us adults? Just don’t tell the kids. “Hey!!!!! Who ate all the cookies?” It wasn’t me…..
- 400g/1¾cups soft butter
- 350g/1¾ cups coconut sugar
- 2 eggs
- 2-4 tablespoons honey (depending on desired sweetness of cookies)
- 240g/2 cups spelt flour
- 1 teaspoon baking powder
- ½ teaspoon bread or baking soda
- 1 teaspoon cinnamon
- 1 teaspoons chia seeds
- 2 teaspoons flax seeds
- 360g/4 cups oats
- Preheat the oven to 170ºC/340ºF. Sift all the dry ingredients together: spelt flour, baking powder, baking soda and cinnamon. Add the oats, chia seeds and flax seeds and mix well.
- Cream the butter and sugar in a stand mixer until lighter in colour. Beat the eggs one at a time until well combined. Add the honey and beat well.
- Add half the dry mixture and beat lightly. Add the remaining dry ingredients and beat until just combined. Do not overbeat. Leave in the fridge for at least an hour or until ready to use. This lasts for up to 5 days covered in the fridge. Leave for 10 minutes to soften at room temperature if in the fridge for longer than an hour.
- Roll into balls and place on a lined baking tray. Press down with a fork to flatten and bake in the oven for 10-12 minutes until golden brown. Leave to cool for 15 minutes on an iron wrack.
- You can substitute coconut sugar with brown cane sugar and spelt flour with plain flour.
- If you are looking for an egg-free recipe then add half a cup of apple sauce or 2 teaspoons of ground flaxseeds mixed in 6 tablespoons of water instead of the eggs.