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Before you jump to Chocolate Covered Oat & Coconut Cookies recipe, you may want to read this short interesting healthy tips about Energy Raising Snacks.
Eating healthy foods tends to make all the difference in the way you feel. We have a tendency to feel way less gross after we increase our consumption of wholesome foods and lower our consumption of unhealthy foods. A little bit of pizza will not make you feel as healthy as ingesting a fresh green salad. This can be a problem, nonetheless, with regards to eating between meals. Finding snack foods that will help us feel better and increase our energy levels often involves lots of shopping and meticulous reading of labels. Here are a handful of healthy snacks that you can use when you need a fast pick me up.
Whole grain snacks are an excellent choice for a fast balanced snack. Starting your morning with a piece of whole grain bread toasted can give you that extra boost you need to get going. When you have to have a fast snack on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Make the modification from refined products including white bread to the healthier whole grain options.
You will not have to look far to discover a wide variety of healthy snacks that can be easily prepared. Being healthy and balanced doesnt really need to be a battle-if you let it, it can be quite simple.
We hope you got benefit from reading it, now let’s go back to chocolate covered oat & coconut cookies recipe. You can have chocolate covered oat & coconut cookies using 12 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to make Chocolate Covered Oat & Coconut Cookies:
- Prepare 90 g oats
- Provide 120 g brown rice flour
- Prepare 40 g desiccated coconut
- Take 110 g xylitol
- Prepare 1/4 tsp salt
- Provide 1/2 tsp baking soda
- Use 1 tsp cinnamon
- You need 60 g currants
- Provide 1/2 cup solid coconut oil
- Get 1 egg
- Take 1/2 tsp vanilla essence
- Use 150 g dark chocolate
Instructions to make Chocolate Covered Oat & Coconut Cookies:
- Mix all of the dry ingredients (except the currants) together.
- Melt the oil until it is soft but ideally not too warm. Then you can mix it with the vanilla and egg. If it’s hot, leave the oil to cool otherwise it’ll scramble your egg.
- Mix the oil and egg into the dry ingredients, then stir in your currants.
- Use your hands to bring the dough together and roll into small balls. Put the balls into baking trays lined with parchment paper and press down slightly. Bake for 15 minutes at 180 C until lightly golden.
- Allow to cool the. Coat in melted chocolate and sprinkle with desiccated coconut.
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