Orange coconut cookies
These moist and slightly chewy cookies are a great snack to tuck into lunches. Get the kids to help roll and shape the cookies for a fun weekend activity.
112 cal Serves 12
Prep time 0h 10m
Cook time 0h 20m
Total time 0h 30m
Step 1In a food processor, pulse together oats, dates and coconut until dates are broken up and mixture sticks together. Remove to a bowl and stir in pumpkin seeds, oil and orange rind until well combined.
Step 2Using a heaping tablespoon (15 mL) roll into a ball and shape into a 2 inch (5 cm) by 1/2 inch (1 cm) thick round. Place onto parchment paper lined baking sheet.
Step 3Bake in 325 °F (170 °C) oven for about 20 minutes or until golden and firm. Let cool before eating.
Tip 1Store at room temperature to keep the cookies slightly crisp on the outside. For a chewier and soft cookie, refrigerate in a resealable bag or container.
Tip 2Sweet bite: If your kids are fans of chocolate you can omit pumpkin seeds and substitute 2 tbsp (25 mL) mini chocolate chips in these cookies.
Per serving (1 portion)
- 2 g
- 2 mg
- 121 mg
- Total fat
- 6 g
- Saturated fat
- 2 g
- 0 mg
- 13 g
- 2 g
- 6 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2014.
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