It’s fairly easy to find cookie recipes online these days, but it’s my experience that most cookie recipes contain unnecessary added sugars, flour, and oil, and can be tricky for people with food intolerances or allergies. This recipe makes a really nice cookie, that’s super satisfying, easy to make, and uses only real food ingredients. The flour used here is oat, but you could sub another light gluten-free flour such as brown rice, or a blend. Another option would be to make your own oat flour by simply blending some oats in your food processor until a flour-like consistency is met and use that. Also, if you want to make a nut-free cookie here, simply swap out the nut butter for a seed butter like sunflower.
I’m calling these a “lunchbox” cookie because they keep well, are not high in sugar or refined ingredients, and will absolutely qualify the kiddos’ requirements for a treat-like snack to take to school.
Some Mom (or Dad) advice: double the batch and throw the 2nd batch in the freezer – simply pop a frozen cookie in your kids lunchbox in the morning and it’s defrosted a few hours later. High-fives all around!
Easy Lunchbox Cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Category: Healthy Snacks, Healthy Treats, Cookies
Cuisine: Plant-Based, Nutrient-Dense
1/2 cup almond butter
1/4 cup honey
1 tsp vanilla
3/4 cup oats
1/2 cup oat flour
1/4 tsp salt
1/2 tsp baking soda
3 Tbsp coconut oil, melted
1/4 cup raisins
1/4 cup chocolate chips
Preheat your oven to 350F.
In a medium bowl, combine almond butter, honey, and vanilla with a spoon. Add in all other ingredients and mix well until combined. Use wet hands to work the dough to a nice consistency.
On lined baking sheets, roll about 1 1/2 Tbsps of dough in wet hands and press slightly. Leave at least a few inches between your cookies as they will expand while baking.
Bake 12-16 minutes until slightly browned on the edges. Makes roughly 12 medium sized cookies.