As a kid, I would spend every Christmas with my two little feet propped up on a bench, alongside Nonna, giving her a hand (albeit a small one) baking holiday cookies.
Cookie cutters, red and green sprinkles, buttery fingers…..all of it brought me such joy, but not nearly as much as the joy I felt bringing these cookies to school the next day, handing my creations to my classmates, each of whom received a carefully decorated shortbread star or tree…
The tradition of baking Christmas cookies is about so much more than just the cookie. (Although it’s mainly about the cookies). It’s about the time you spend with your family, the love you put into the process and the smiles you collect as you hand them to your loved ones.
Now I have to admit, today’s episode wasn’t created with the Holidays in mind. But since this is the final episode of our #MealPrepChallenge and we’re one week away from Christmas, I hope you enjoy this recipe for energy oat cookies and maybe even use it to spread some holiday cheer!
- 2 ripe bananas, mashed
- 3 tbsp coconut oil, melted and cooled slightly
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 apple, grated
- 1 cup quick oats
- 1/2 cup chopped pecans
- 3 tablespoons sugar-free chocolate chips or cocoa nibs
- 3 tablespoons shredded unsweetened coconut
- 2 tablespoons chia seeds
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, whisk the banana, coconut oil and egg until frothy. Add the vanilla extract and cinnamon.
- With a spatula, stir-in the grated apple, oats, chopped pecans, chocolate chips, shredded coconut and chia seeds.
- Shape the batter into golfball size balls and pat down once on the cookie sheet (the batter will wet).
- Bake for 20 minutes or until golden brown.
- Store in an airtight container for 1 week or in the freezer for up to 3 months.