Hi everyone! Hope everyone is enjoying their last little bit of summer before back to school hits us. One thing I use to hate most about school is lunches. Packing a lunch was always a pain. Whether your packing for yourself or for your children, some things I always make in large batches is cookies and granola bars (or protein bars). I always make tons at the beginning of the month, then freeze them in little ziplock or wrap them in tinfoil. It makes a quick easy snack to throw into your lunch bag. By the time you go to eat them they will have thawed. They also act as little ice packs to keep your meal cold! Multi purpose 🙂
These cookies are a perfect vegan and gluten free snack for the lunch boxes. I called them macaroons because there is a lot of coconut in them. The base is oats but there is tons of coconut with a splash of chocolate. They are also peanut free which makes it acceptable for kids to take to school too.
- 4 tablespoons coconut oil, solid, not melted
- 3 tablespoons of agave syrup (or natural maple syrup)
- 1 cup buckwheat flour (or another gluten free flour)
- ¼ teaspoon sea salt
- ¼ teaspoon baking soda
- ¼ cup almond milk
- ¼ cup unsweetened applesauce
- ⅓ - ½ cup gluten free oats
- ½ cup unsweetened shredded coconut
- 2 tablespoons cocoa powder
- ¼ cup sunflower seeds
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
- Mix the solid coconut oil and agave syrup. Add the almond milk and applesauce and combined.
- Add the buckwheat flour, sea salt, and baking soda, cocoa powder and mix until smooth.
- Add the oats, sunflower seeds and coconut.
- Drop by tablespoons onto the cookie sheet. Bake at 350 degrees for 10-13 minutes.
- Cool on wire racks.