When it feels too hot to turn the oven on in the summertime, fear not. Try the slow cooker version of this breakfast cookie. After the large cookie has baked and cooled, cut it into wedges and enjoy the tropical flavours mingled with crisp oats.
- 2 cups quick oats* (not whole oats)
- 3/4 teaspoon salt**
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 cup almond butter, peanut butter, or sunflower seed butter
- 1/4 cup maple syrup (or honey)
- 1/4 cup mango puree or mango butter
- 1 large banana, mashed (about 1/2 cup)
- 1/2 unsweetened dried coconut
- 1/4 to 1/3 cup chopped dates
- Add ingredients to a mixing bowl in the order listed, stirring after each addition.
- Preheat oven to 325 degrees F (160 C). Line a baking sheet with baking parchment.
- Form dough into round balls around the size of a ping pong ball, or larger if you prefer. Flatten balls to the desired thickness.
- Bake for 12 to 18 minutes at 325 degrees F (160 C), until cookies are slightly crisp and golden.
- Remove the cookies from the oven and allow them to cool on the baking sheet.
Slow Cooker Directions:
Make the dough according to the directions in step one above. Cut a circle of baking parchment to cover the bottom of the slow cooker insert. Turn on slow cooker to low setting and cover with the lid to preheat. Spread half of the cookie dough onto parchment. Place a paper towel between the lid and the top of the ceramic insert, which will help catch condensation. Cook on low for 2 hours or until middle of cookie is done. Freeze the remaining cookie dough if desired. After thawing, bake the dough in a slow cooker or conventional oven.
I’ve linked this recipe to Simple Lives Thursday.