Tip of the day: Stocking the freezer with healthy foods to throw into to lunchboxes on busy mornings
Making snack and lunchbox fillers on the weekends has really saved me during busy school weekdays. We pick a few recipes, new, or tried and true and cook them up.
Sometimes my daughters pick them, sometimes I do. We wrap individual portions, or just freeze the lot and wrap them up come lunchbox time. My daughters love to check the freezer for which items they will put into their boxes each day!
As always, make every ingredient count to help ensure you are feeding your body, and your family’s well.
In this recipe, we have healthy fats (seeds), wholegrains (oats), and fiber (chia). By using a low-glycemic sugar, I feel even better about serving these ‘cookies’ to my kids.
On this particular day, I needed a healthy after-school snack, so I was looking though my ‘to try’ recipes for inspiration. Last year sometime I received a free e-book, and this was one the recipes that caught my eye, a recipe from Heather Eats Almond Butter (sadly, she just stopped blogging).
I made several changes to make it work for our family, but the end result was a cookie worth every little bite!! The add-in options for this recipe are endless, as are the adaptations. Can’t do nuts? Sunflower seed butter it is! No chocolate? Then how about some dried fruit?! Or maybe both is more up your alley. Have fun playing around with it!
What is your favorite add-in? Are you a fruit or chocolate kind of person?
Here are some other healthy gluten free cookies:
- Fig Newton Bars
- Wholegrain Tollhouse Chocolate Chip Cookies
- No Bake Cookies
- Chocolate Peanut Butter Rice Crispy Treats
Healthy Oatmeal Snack Cookies
- 1 cup rolled oats
- 1/4 cup chia meal or flax meal optional, but adds good omegas, fiber, and healthy fats
- 1/2 cup favorite seed or nut butter
- 1/3-1/2 cup liquid sweetener I used maple syrup, but honey, agave, coconut nectar are all options
- 1/2 cup chocolate chips
- 1 teaspoon vanilla
- 1/2 teaspoon salt
In a medium bowl, mix the dry ingredients together.
In a liquid measuring cup, thoroughly blend the wet ingredients.
Mix the two together.
Preheat your oven to 325 degrees.
Let rest in the fridge for about 10 minutes while the oven heats.
Drop small rounded tablespoonfuls on a greased cookie sheet.
Bake for 10-12 minutes until just golden.
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