These quick + easy healthy lunch box cookies are loaded with all the good things + are perfect for snacking on the go. Gluten free with no refined sugars.
Summer is officially over + I’m not happy about it. Back to waking up early + making school lunches every day.
We were stocking up on food for the coming week, and our little human kept asking for random boxes of granola bars + packages treats for her school lunch box. After looking at the ingredients of them all, I decided that I wanted to avoid the wasteful packaging + all of the unhealthy oils + sugars.
Making healthy school snacks is easier than you think. It just takes a a little bit of prep time + a few good recipes. My go-to for school snacks are usually my Loaded Breakfast Muffins or my Carrot Ginger Muffins. Both are gluten + grain free with no refined sugars AND freeze easily for meal prep. Simply grab one out of the freezer + toss into the lunch box.
Today I’m sharing a new recipe we created this week: Healthy Lunch Box Cookies. Full of nutrient-dense real food. No junky ingredients.
My basic formula for school lunches = healthy protein, fresh veggie, + a fresh fruit. I’ll usually add in some gluten free crackers or nuts for snacking.
And it’s always fun to get a healthy treat for lunch as well. Chia pudding, muffins, dairy free yogurt with fruit sweetened jam, or these lunch box cookies have all been on repeat since school started.
What’s in Healthy Lunch Box Cookies?
You guys know I like to keep the ingredients simple in all of my recipes. These little cookies are jam-packed with healthy ingredients + are super easy to make.
- gluten free oats
- gluten free oat flour (I make my own. See below)
- coconut flakes
- baking soda
- baking powder
- nut butter
- butter, ghee, or coconut oil
- maple syrup
- vanilla extract
- and your favorite add-ins: I used freeze-dried raspberries, chocolate chips (I used no sugar added chips), nuts, + chia seeds. You could sub raisins for the chocolate chips.
HOW TO MAKE HOMEMADE GLUTEN FREE OAT FLOUR
Making your own gluten free oat flour is easy. Simply place 2 cups of gluten free rolled oats (NOT quick oats) into a food processor or high speed blender. Place top on and process until the oats turn into a fine powder. My food processor takes about 3 minutes. A high speed blender will be faster.
To make a finer flour, pass the mixture through a sieve or sifter to remove the bigger bits. Not necessary, but I prefer to do this to get a lighter texture in my baked goods.
Store oat flour in an air-tight container in the fridge for up to a month.
Wholesomely delicious + 100% kid approved. Crispy on the outside, soft + chewy on the inside. Just how we like our cookies.
And the best part is that you can customize them to make different flavors so you’ll never get bored.
Happy Back to School, my sweet friends.
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These quick + easy healthy lunch box cookies are loaded with all the good things + are perfect for snacking on the go. Gluten free with no refined sugars. Crispy on the outside, soft + chewy on the inside. Just how we like our cookies.
- 1/2 cup gluten free oats (like this)
- 1/2 cup gluten free oat flour (see post for DIY directions)
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 1/4 cup nut butter (I used THIS)
- 1 tbsp ghee, butter, or coconut oil, melted
- 1/4 cup maple syrup
- 1/2 tsp vanilla extract
- 2–3 tbsp chocolate chips + a few extra for sprinkling (I used THESE no sugar added chocolate chips)
- 2 tbsp chopped nuts (I used pistachios)
- 2 tsp chia seeds (like this)
- 1/4 cup tbsp freeze-dried raspberries, slightly crumbled (like this)
- 1/2 cup large coconut flakes (like this)
- Mix together oats, oat flour, baking soda, baking powder, + salt. Set aside.
- In another bowl, whisk together egg, nut butter, fat of choice, maple syrup, + vanilla extract.
- Pour dry into wet and mix until well-combined. Gently fold in chocolate chips, nuts, + chia seeds. Then very gently fold in freeze-dried raspberries + coconut flakes.
- . Place bowl in freezer for 15 minutes.
- While mixture chills, preheat oven to 350’F + line a large baking sheet with parchment paper.
- Using a small cookies scoop, scoop balls of mixture onto prepared baking sheet. Sprinkle on a few extra chocolate chips to make them pretty. Bake for 12-14 minutes, until golden on bottom.
- Allow to cool on baking sheet for 10 minutes then transfer to cooling rack to cool completely. Store in air-tight container for 3-4 days OR freeze in single layer for later.
Keeping the add-ins chopped into small pieces helps make the cookies less crumbly.
I used a 2 tbsp cookie scoop for these cookies.
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