There are a few snack and cookie recipes that get whipped up in my kitchen every week, including Tamari Roasted Chickpeas, Banana Oat Bundles, Maple Banana Bread, Hummus (hummus, and more hummus), and these…
Wholesome Oat Snackles from Let Them Eat Vegan. I created these out of sheer immediate snack-necessity! I was in the kitchen, looking for the quickest healthy snack I could bake up. I didn’t even want to puree the bananas for bundles or banana bread. So, I took some of my favorite ingredients and combined them in these very healthy, low-fat – and also lower-sugar cookies.
These are not a dessert cookie, at least not in my opinion. They do not have much sweetener, and are more like a mini-muffin than a cookie. Hence, the name of snackle. You’ll find that word in Dreenadictionary. And, also why you’ll find this recipe in the breakfast section of LTEV rather than in the cookie chapter. So, make them for school (GREAT for school because they have no nuts) or work lunches, for a mid-morning or mid-afternoon power snack. But, please, not for dessert my friends!
If you make these and aren’t used to baked goods with less sweeteners, then try adding a few tablespoons of a healthier dry sweetener such as coconut sugar, date sugar, or sucanat.
I made these recently and thought they looked darn cute lined up in a row. Like little soldiers. Snack soldiers… Snackle Soldiers! (That’s it, I’m renaming!)
Wholesome Oat Snackles Snackle Soldiers wheat-free, optionally gluten-free, soy-free, oil-free, sugar-free Link to print/share
Sometimes muffins and snacks can be a little on the sweet side for parents and adults who are looking to reduce the amount of added sweeteners in their diet. While most of my baked goods such as muffins are pretty healthful, these little snackles are particularly low in sweetener. They are great for packing in lunches, or to curb midmorning cravings. It’s like having your oatmeal without the bowl!
1 cup rolled oats (use certified gluten-free for that option)
1 cup oat flour (use certified gluten-free for that option)
1/3 cup raisins (or cranberries, or combination of both)
1/4 cup unsweetened finely shredded coconut or hemp seeds
1 tsp baking powder
1 tsp cinnamon
1 tsp lemon or orange zest (optional, but adds beautiful essence)
¼ tsp sea salt
few pinches freshly grated nutmeg (optional, but adds extra flavor if not using zest)
1/2 cup unsweetened applesauce (see note for substitution)
1/4 cup pure maple syrup (see note)
2-3 tbsp non-dairy chocolate chips (optional if needing sugar-free)
Preheat the oven to 350°F. Line a baking sheet with parchment paper. In a large bowl, combine the oats, oat flour, raisins, hemp seeds, baking powder, cinnamon, zest, salt and nutmeg, stirring to mix well. Add the applesauce, maple syrup, and chocolate chips. Stir until well incorporated. Use a cookie scoop (or take spoonfuls, about 1 1⁄2 tablespoons in size) to transfer mounds of the batter to the baking sheet. Bake for 14 to 15 minutes, remove from the oven, and let cool on the pan for about a minute, then transfer to a cooling rack. Makes 12-14 snackles!
Savvy Subs and Adds: You can substitute 1⁄2 cup of pureed overripe banana for the applesauce. Since very ripened banana is typically sweeter than unsweetened applesauce (and also a little thicker), you can then reduce the maple syrup to 2 to 3 tablespoons and add 1 to 2 tablespoons of nondairy milk.
Sweetener Note: To make these snackles slightly sweeter, add either extra raisins, or 1 to 2 tablespoons of an unrefined sugar such as Sucanat or coconut sugar. You can also add another 1 tablespoon of maple syrup (note that adding much more liquid sweetener will change the consistency of the batter).
Have you tried the snackles yet? Have you made them with any variations?