I need multiple pick me ups throughout my day (life as a tired mom), and instead of grabbing a candy bar, I grab these instead! These energy cookies are sweet, chewy, full of texture and full of healthy ingredients. These cookies are perfect for toddlers, as they provide energy, great nutrition, and are an easy, delicious snack. I make these cookies into mini cookies, which are even more perfect for your little ones. I love to keep them in the fridge so they are chilled when I bite into them! What’s also great about these cookies is how many you can get from making one batch. Make them on a Sunday and enjoy them for the rest of the week.
Jump to RecipeHealth Benefits
These cookies provide great energy because of the natural sugar and protein. The oats, shredded coconut and flaxseed provide high amounts of fiber. The peanut butter and oats provide fiber and protein, giving us energy to sustain our day. The peanut butter, shredded coconut and cacao nibs also provide healthy fats like omega 3 fats, which are vital for organs like our heart!
For Littles
My 16-month-old is absolutely in love with these cookies. They’re perfect size for her to eat, they’re easy to eat, incredibly healthy and delicious. They’re super portable, making them easy to pack for school lunches, park snacks or just to grab and eat on the go! You can serve these to babies 12 months +! I say this because I top these cookies with cacao nibs and I also use honey in the mix, and it’s not recommended to feed your baby under 12 months cacao nibs or honey.
How To
Combine the wet ingredient, mix. Combine the dry ingredients, and mix with wet.
Shape into mini cookies and place on sheet pan.
Top with cacao nibs, chill and enjoy!
Mini No Bake Energy Cookies
Course: For Toddlers, Healthy, Recipes, Snacks, Sweets12
servings5
minutesIngredients
1/2 cup natural peanut butter * (see notes)
1/3 cup honey
1 teaspoon maple syrup
1 cup rolled oats
1/3 cup shredded unsweetened coconut
1/3 cup ground flaxseed meal
1 teaspoon cinnamon
Pinch of salt
1 tablespoon cacao nibs
Directions
- Line a large baking sheet with parchment paper and set aside.
- In a big bowl, add the peanut butter, honey and vanilla extract. Mix until combined.
- Then add the oats, shredded coconut, flaxseed meal, cinnamon and salt. Mix until combined.
- Put the mix in the fridge for 10 minutes so that the mix will start to firm up and they will be easier to form into cookies.
- Form the dough into 24 mini cookies, about 1/2 tablespoon size. Place them all on the baking sheet and top each a cookie with a couple of the cacao nibs.
- Throw the baking sheet into the fridge for 30 minutes until they get firm.
- I like to leave them in the fridge, but you don’t have to. You can keep these in an airtight container for up to 3 days or freeze for up to 3 months. Enjoy!:)
Notes
- * For this recipe, I like to use natural peanut butter because of how thin the peanut butter is. If you don’t use a natural peanut butter for this, the proportions may be off and this recipe won’t come out the same.
