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Healthy Lunch Box Cookies (gluten free)

  • Author: Katja Heino
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Total Time: 34 minutes
  • Yield: about 15 cookies 1x

Description

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.


Ingredients

Scale
  • 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
  • 23 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)

Instructions

  1. Mix together oats, oat flour, baking soda, baking powder, + salt.  Set aside.
  2. In another bowl, whisk together egg, nut butter, fat of choice, maple syrup, + vanilla extract. 
  3. 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.
  4. . Place bowl in freezer for 15 minutes.
  5. While mixture chills, preheat oven to 350’F + line a large baking sheet with parchment paper. 
  6. 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.  
  7. 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. 

 

 


Notes

Keeping the add-ins chopped into small pieces helps make the cookies less crumbly. 

I used a 2 tbsp cookie scoop for these cookies.