I often make something about once a week that I can throw in our lunches to serve as a mid-morning or early afternoon snack. These snack cookies fit the bill. They have a bit of staying power and good-for-you ingredients while still being sweet and cookie-ish (adding chocolate chips to half the batch sure didn't hurt!). They ended up being soft and chewy. Also, this made about 20 large cookies so they lasted us over a week!
While I might not consider them a dessert (kinda like when your parents told you that "fruit" was dessert back when you were younger), they made for a great snack!
Other snack options I've really enjoyed: these granola bars and this applesauce cake.
Taken from: Yes, I Want Cake
Makes approx 20 largish cookies
- 1/2 c butter, room temperature (I used 1/4 cup butter and 1/4 cup unsweetened applesauce)
- 1/2 c pumpkin puree
- 1/2 c sugar
- 1/4 c maple syrup
- 1 egg
- 1 t vanilla
- 1 c oats
- 1 c whole wheat flour (I used 1/2 cup all-purpose flour and 1/2 cup whole wheat pastry flour)
- 1 t baking soda
- 1 t kosher salt
- 1/2 c grape nuts cereal
- 1/4 c wheat germ
- 2 T ground flax
- 2 T chia seeds (I omitted)
- 1/2 c unsweetened dried coconut flakes (I used about 1/4 cup unsweetened and 1/4 cup sweetened)
- 1 c nuts, chopped (I used pecans and almonds)
- Optional: chocolate chips (I threw about 1/4 cup or so into half the batter)
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper – these bad boys are sticky.
- Combine the butter, pumpkin, sugar, and maple syrup in the bowl of a mixer fitted with a paddle attachment (or just use your muscles and stir it all with a big spoon). Then add the egg and vanilla
- Add the dry ingredients (oats, flour, baking soda, salt) and mix just until incorporated.
- Then add the rest of the ingredients and mix again.
- Use a large scoop (I used ice cream scoop) and place balls of dough about 2 inches apart on the cookie sheet. Use your hand (or a glass) to press down until flattened.
- Bake for 10-12 minutes or until edges are brown.