Dairy-Free Oatmeal Snackies
Want a between-meals snack that’s not loaded with sugar and is dairy-free? These Oatmeal Snackies are just the thing. With hemp seeds, flax seeds, and other healthy ingredients, these are the perfect snack to add to your day.
Oatmeal Snackies
Course: SnacksDifficulty: IntermediateServings
4
servingsPrep time
10
minutesCooking time
15
minutesTotal time
25
minutesThese dairy-free Oatmeal Snackies are loaded with nutrients. With oatmeal, hemp seeds, and flax seeds, these oatmeal snack cookies are a nutritious snack.
Ingredients
1/2 cup rolled oats
1/2 cup oat flour*
3 tbsp raisins
1 tbsp hemp seeds
1 tbsp whole flaxseeds
1/2 tsp baking powder
1/2 tsp ground cinnamon
1 dash sea salt
1/2 tsp ground nutmeg
1/4 cup coconut cream, canned**
2 tbsp pure maple syrup
1 tbsp vegan chocolate chips (grain-sweetened preferred)
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment
paper. - In a large bowl, combine the oats, oat flour, raisins, hemp seeds,
baking powder, cinnamon, zest, salt, and nutmeg, stirring to
mix well. - Add the coconut cream, maple syrup, and chocolate chips. Stir
until well mixed. - Use a cookie scoop (or take spoonfuls, about 1 – 1 1/2 tablespoons
in size) to transfer mounds of the batter to the baking sheet. - Bake for 14 to 15 minutes. Remove from the oven and let cool on
the pan for about a minute, then transfer to a cooling rack. - Store leftover snackies in an airtight container in the refrigerator for
up to 5 days.
Notes
- *Make your own oat flour by blending 1/2 cup of rolled oats for about 15 seconds until you have a fine, powdery flour.
- **From a can of coconut milk (the thick creamy part, NOT the coconut water). To get the coconut cream, put 1 can (14 oz) of full-fat coconut milk in the refrigerator overnight. Once refrigerated, turn the can upside down and pour out the coconut water liquid on top. Next, scoop out the solids to use in the recipe.
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