I love having these healthy, yet delicious, snacks available in the cupboard and in my freezer. They satisfy my hungry kiddos, and allow me to make my dinner recipes simple or complicated, in peace and quiet when Arleena gets home from school. As always, I like to provide options that are *gluten and dairy free, but feel free to add in the gluten and dairy if you please.
If you have younger children, make sure that you finely chop the seeds and nuts so there are no big hard pieces that could give your teething child problems. Also feel free to omit the nuts if you can’t have them and add cranberries, dates or any other dried fruit to add nutrients. My son Chase loves these and it is so easy to put him in his chair for a quick snack.
I like to freeze these, then in the morning I can place a frozen Oatmeal Power Scoop in a baggie and put it in Arleena’s lunch. It is perfect to eat by lunchtime! If I am being completely honest, I need to freeze them because they are so good they will be gone in a few days if I don’t.
Simple and delicious!! Just follow these 3 easy steps!!
Step 1: Mix dry ingredients, add in wet ingredients. Let sit 5 minutes. Press the mixture, about ¾ full, into your ice cream scoop to make a perfect half ball.
Step 2: Scoop Mixture onto parchment paper to avoid sticking and allow for a super quick clean up.
Step 3: Allow to cool for 5 minutes before eating. This will allow the cookies to set up completely.
Have these healthy treats (don’t tell the kids they are healthy) available in the freezer and on the counter for your hungry kiddos when they come home from school! Enjoy that smile when they are satisfied and you know you have given them something to help them stay healthy!
Oatmeal Power Scoops
Save and Print Recipe
Save and Print Recipe
2 cups *Gluten Free Oats (or regular if you can have gluten)
1 cup unsweetened, shredded coconut
1 cup raw almonds chopped finely
1 cup of raw pumpkin seeds or sunflower seeds (to make toddler safe grind a bit before adding)
1 cup of buckwheat flour
3 TB of flaxmeal (grind up flax seed to make flaxmeal)
2/3 cup of sucanat or evaporated cane juice crystals
2 Tbsp of Pure Cocoa
1 tsp. of baking soda
1 tsp. of baking powder
1 tsp. of sea salt
1 tsp. of ground cinnamon
1 cup of raisins or cranberries (fruit juice infused not sweetened with sugar)
1/2 cup of melted coconut oil or Earth Balance Original
1/2 cup of applesauce
1/4 cup of pure maple syrup or honey
1 Tbsp of blackstrap molasses
5 Tbsp of coconut milk or other non-dairy milk (use regular milk if able)
Mix all of the dry ingredients into a bowl. Add in wet ingredients and let sit for 5 minutes or until the oatmeal has soaked up all the wet ingredients (it should be a sticky texture). Cover a baking sheet with parchment paper. Use an ice cream scoop and fill ¾ full pushing down the mixture as shown in picture. Scoop as many as you can fit onto your baking sheet since they will not spread as they bake. Bake at 350 degrees for 20 minutes until golden brown. Allow to cool for 5 min.
This recipe makes about 3 dozen cookies, so it is great to eat and freeze the rest for a treat on the go.
**If you are new to eating gluten free, please make sure all your ingredients are gluten free by checking the label or calling the company if it does not specifically say gluten free… this includes baking powder! I know it is a pain but I have a list of safe brands I trust and I stick to them!
Hope you enjoy this fast and healthy treat!! I would love to know what you think!