I know what you’re thinking… These oat, coconut and cacao cookies, aka super healthy oatmeal cookies are “flourless, eggless, sugar-free, dairy-free… umm… what’s left?? Are these edible?!” haha
The answer is yes! And so easy to make! Check out my video below.
Great for kids!
They are absolutely delicious! Even if you’re not a big fan of banana in desserts (like me), the taste is very subtle and doesn’t overpower the cookie. I really enjoyed the mix of raw cacao bits and some semi-sweet chocolate chips, it gives it a bite but also a bit of sweetness. A very healthy and also very delicious recipe, I highly recommend it! A friend of mine tried it and she said her kids couldn’t stop eating them!
The recipe is really easy to make [see the video below], kids will most likely enjoy making these with you, so put that on your list for Baking Sunday with the kids! 🙂
What an easy and simple way to add nutrition to your kids’ lunches (and yours too!).
Cacao nibs are as close to pure cacao as we can get, and they are packed with nutrients, like magnesium, which we so often need in our rushed modern-day society. Magnesium works in synergy with calcium and potassium and is good to help many bodily functions, like our muscles, which includes our heart!
Rolled oats are also a great source of fibre and vitamin B, which helps us during stressful times (who isn’t?!).
Delicious, simple to make, and good for us. These should’ve been called the perfect cookies, don’t ya think? 😉
Looking for more delicious AND better-for-you healthy cookie recipes?
Check out my Almond Raspberry Thumbprint Cookies or my Lemon Thyme Shortbread Cookies.
How to make these Oat, Coconut and Cacao Cookies video
If you have celiac or are very sensitive to gluten, make sure to buy certified gluten-free oat flakes, as these are sometimes contaminated with wheat. If you don’t have cacao nibs, just use extra chocolate chips. Make sure they are high quality and not filled with sugar.
Oat, Coconut, and Cacao Cookies
makes about 10 large cookies
10 minutes preparation
20 minutes baking time
- 1 cup rolled oat flakes (not the quick or instant kind)
- 1/2 cup raw organic almonds (grind them in a clean coffee grinder to get a powder)
- 1 cup dry unsweetened shredded coconut
- 1/4 tsp. ground cinnamon
- 1/2 tsp. aluminum-free baking powder
- 2 large ripe organic bananas, peeled and mashed (not too ripe)
- 1/2 tsp. organic vanilla extract
- 3 Tbsp. unrefined coconut oil, warmed into liquid
- 2 Tbsp. high quality olive oil
- 1/4 cup raw cacao nibs
- 1/4 cup organic semi-sweet chocolate chips
In a large bowl, mix together the oats, ground almonds, coconut, cinnamon, and baking powder.
In a second bowl, mash the bananas well, then stir in the vanilla extract, melted coconut oil and olive oil. Add the wet ingredients to the dry ingredients and stir until combined; fold in the cacao nibs and chocolate chips.
Preheat the oven to 350F and prepare 2 baking sheets with unbleached parchment paper.
Use a 1/4 cup measuring cup to form the cookies. Dip the measuring cup in water before filling it with the mixture to avoid sticking. Flip the measuring cup down on the prepared cookie sheet with parchment paper.
If you prefer smaller cookies, just use 2 tablespoon full, and use your fingers to round them up and flatten them a bit.
Flatten the tops a bit with your fingers.
Bake for 20-22 minutes until golden on the edges. Leave to cool for a few minutes, then carefully transfer to a wire rack to cool completely. They will be fragile until they are completely cooled down.
This recipe contains affiliate links for products and brands that I personally use and recommend.