This Monday morning somehow feels so much better. Is it because I had a house free from little tods at the week end? or because I’m walking around in my short, sleeveless dress (not a date, just summer vibes). Or may be it’s to do with me going home soon? Whatever the reason, I am just glad to have this energy and beautiful days to look forward to. And being at a good place helps me be more productive. At 9:30 am most morning chores done and I was making these no Bake Oat and Sesame Protein Cookies.
I found this ladoo recipe on a private Facebook group I am in and I saved it without further reading. I’ve been thinking about ladoos ever since. I know I am a sugar fanatic but ladoos are sweets from home that I haven’t had in over 3 years.
I figured this ladoo recipe is from a health group so it has to be healthy. It sort of was, except for the jaggery or brown sugar. As I read jaggery is a healthier form of sugar with its own health benefits but I believe staying away from it is better so I don’t buy sweeteners. It had to do without.
Although half way through the recipe I realised I definitely needed some natural sweeteners to bring out the rest of the flavours.
As it happened I also tidied my food press this morning and found one big bag of dried dates that’s been there for months (not expired yet). So you know where i’m going with that.
I toasted the oats, sesame seeds and the almonds so I thought I might as well toast the dried dates to soften it a bit and get the juices oozing. After blending all I started on forming little laddoos (balls) then my daughter said ”what are you making mammy? Cookies?”
Then cookies we made!
These killer cookies are seriously addictive. I ate 3 while I was rolling them and had my 4th by the time I shared my first picture on my social medias. No joke, these cookies are dangerously nutty and moist. It melts in the mouth. Toasting the sesame seeds brings a whole lot of dimension to these sugar-free, dairy free cookies. It’s loaded with protein so a great pre and post workout treat. It’s also a perfect snack option for kids lunch box. Make sure it’s not a nut-free school first though.
This recipe yields around 20 cookies. I shouldn’t even say it because they’ll be gone the same day but it can be kept in the fridge for 5 to 7 days.
No Bake Oat and Sesame Protein Cookies| HEALTHY FOOD RECIPES
Prep Time: 30 minutes
Total Time: 30 minutes
Number of servings: 20
1 cup of oats
1 cup of sesame seeds
28g of almonds
15-20 dry dates (this depends on how sweet you want it to be)
4 table spoons of cold water
5 table spoons of coconut oil
- Toast the oats using a skillet on a medium heat for about 5-6 minutes, then place it on a tray to cool.
- While the oats are cooling toast the sesame seeds for 2 to 3 minutes till it starts turning slightly brown but not burnt. Be mindful as sesame seeds do burn quite quickly. Transfer the sesame seeds on a separate plate for cooling.
- Toast the almonds for about 4 minutes and keep aside.
- While these are cooling, chop the dates and toast them as well, this will help the natural sugar to be released. You don't want to over do the toasting here, only for a minute or two. Remove the pan from the heat as soon as you see the first drop of date syrup oozing out. You can totally skip this step if you want to save time.
- Now I used a coffee grinder to separately grind the oats, sesame seeds and the almonds then I transferred all of the above ingredients to a food processor and blended all into a crumble.
- If you have a big and powerful blender you can blend all in one go. So this step depends on the type of blender you have.
- After its all blended, transfer them into a bowl and knead gently to form a dough.
- Add more water or coconut oil (if needed) to help it bind.
- Roll small balls then press them between the palms to form a cookie shape. It can also be eaten as a ball of course!
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and don’t forget to tag a picture#everydaycookingwithmira on Instagram or Facebook so we can see what you come up with.