The search for healthy snacks has been part of our quest to avoid refined sugar. It’s not always easy, so when Malar shared her healthy cookie recipe—biscuits without egg, oil, butter or sugar—I just had to give it a try, with some minor changes, because that’s what happens.
What we discovered was not a sweet biscuit, but an excellent and delicious energy biscuit that would be ideal for a mid-morning school snack, or it might be great for extra energy on the bushwalking trail. I ate a couple for breakfast this morning (followed up with fruit, of course), and they were indeed delicious.
All that said, our first taste was after dinner, and they just didn’t quite hit to spot for that. Maybe it was the changes we made that did that. These are definitely daylight biscuits for us, and excellent biscuits at that. Thank you Malar for the inspiration.
Malar's excellent energy biscuits
- 1 large or 2 small apples (to make 4 tablespoons of mashed apple)
- 3 cups total of rolled oats
- 10 dried dates (seeds removed)
- 5 dried figs
- ¾ cup total of chopped nuts: almonds, walnuts, cashews
- ½ cup of desiccated coconut
- ¾ cup of dark chocolate chips
- 1 teaspoon of vanilla extract
- ½ teaspoon of baking powder
- good pinch of salt
Directions (uses a blender)
- Core the apple and chop into small pieces. Cook it in a little water for about 8-10 minutes in the microwave or 15 minutes in a saucepan, until the apple is soft. Take the apple off the heat (or out of the microwave) and mash it down with a fork. Don’t worry about getting a perfectly smooth puree. The blender can do that. You just need to be able scoop out about 4 tablespoons of it. Let it cool (see notes).
- Roughly chop the figs and dates. Soak them in a bowl with just enough boiling water to cover them for about 15 minutes. Set aside. Keep the soaking water.
- Do the same with the nuts: roughly chop them and then soak them (in a separate bowl to the dried fruit) for about the same amount of time. Set aside. Keep the soaking water.
- Put 1 cup of the rolled oats into a blender/food processor, and whiz until you have a coarse oat flour.
- Add to the whizzed oats the softened figs, dates, nuts and 4 tablespoons of the cooked apple. Blend again until you have a soft, mushy paste. Add as much of the soaking water from the dates and figs as you need to (I usually use most of it).
- Tip it all into a large bowl and fold in all the other ingredients: the rest of the rolled oats (2 cups), coconut, baking powder, salt, vanilla and chocolate chips. You’ll end up with quite a soft, sticky mix. Spoon this onto a baking tray and flatten out the dollops as best you can.
- Bake for 30-45 minutes at 180 degrees C (350F).
If you don’t let the apple cool down before adding it in, you’ll end up with melted chocolate chips. Some people think this is a better way because it spreads the chocolate love throughout the whole biscuit.
No blender? It’s more work, but still possible. You’ll need to buy oat flour, or just use plain wheat flour if that’s all you have. You’ll also need to let the figs and dates soak for much longer so you can mush them up with a fork. Let the apple cook for longer, and make sure you peel it first, so you can mush that up as well. As for the nuts, you’re probably best off leaving them out or chopping them as finely as you can rather than soaking then blending.
If you look over at Malar’s original recipe, you’ll notice she uses mashed banana instead of apple puree. We changed it only because of personal tastes in the household.
Source: Adapted from Malar’s Kitchen: Healthy Cookies sans egg, butter, oil, sugar.