Baking On-The-Go Snacks


If you are anything like me, it takes a lot of willpower to say no to that sweet snack. Especially when it stares at you while ordering your morning coffee! Take 20 minutes on your weekend to whip up these healthy sweet snacks to pack in your lunchbox.

  • 2.5 cups quick oats
  • 2 cups white whole wheat flour
  • 3 teaspoons baking powder
  • 3 teaspoons cinnamon
  • 2 eggs
  • 1 teaspoon salt
  • 1/2 cup applesauce
  • 100 grams of melted unsalted butter
  • 2 teaspoons vanilla essence
  • 1 cup honey
  • 2/3 cup dark chocolate chips (I used 98% sugar-free chocolate)
  • 1/2 cup raisins
  • 1/2 cup chopped raw pecans
  • In a large bowl, whisk together oats, flour, baking powder, cinnamon & salt.
  • In a separate bowl, combine applesauce, butter, egg, vanilla &honey. Whisk until blended. Pour liquid mixture into flour mixture and stir just until combined. The dough will be wet and sticky. Fold in chocolate chips, raisins, and walnuts. Place in refrigerator and let chill for at least 30 mins.
  • Preheat oven to 180. Line 2-3 trays with baking paper. Remove dough from refrigerator (if it is very stiff, you may need to let it sit out for 5 to 10 mins). Using your (clean) hands, mould 3-4cm diameter balls and place 2-3cm apart on the tray. With a fork, flatten the tops of the cookies.
  • Bake for 9-10 mins until cookies are golden and firm around the edges and set on top. Transfer to wire rack to cool for 20 mins.

These cookies will last up to 4 days in the fridge, otherwise freeze and thaw as you go.

VEGAN? Swap the honey for maple syrup, use flax egg instead of egg, swap choc chips for raisins, swap butter for vegan butter.

Happy snacking!





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