Traveling can be stressful, especially when you have food allergies or sensitivities. While most airports and train stations are filled with food court restaurants, finding “safe” food can be difficult. Our solution is to pack healthy snacks that hold up to the rigors of travel and do not require refrigeration. The recipe below is for our travel friendly cookies; filled with healthy ingredients, loaded with protein and fiber, and best of all they do not crumble…bonus!
½ Cup Melted Coconut Oil,
½ Cup Coconut Flour (I didn’t bother to sift the flour)
¾ Cup Dried Unsweetened Organic Coconut (Shredded or Desiccated)
3 Large Pastured Eggs
½ Cup Ground Chia or Flax Seed
¼ Cup Liquid Sweetener (Maple Syrup, Honey, Yacon, or Coconut Nectar)
1 ½ teaspoons Vanilla Extract
½ teaspoon Ground Organic Cinnamon
¼ teaspoon Ground Organic Ginger
Optional: Dash of Ground Organic Cloves, Allspice and Nutmeg.
Pinch of Sea Salt
½ Cup Organic Dried Fruits, Nuts, or Seeds can also be added.
Preheat oven to 375 degrees.
Grease a baking sheet with coconut oil or line with parchment paper.
Using a stand mixer or food processor combine all ingredients except for the dried fruit/nuts/seeds and mix until a heavy dough is formed.
Stir in your favorite organic dried fruit/nuts/seeds (we created a blend of organic dried goji berries, sunflower seeds, raisins, blueberries, cranberries and pumpkin seeds for this batch).
Scoop about 2 tablespoons of dough and flatten slightly on the cookie sheet using the palm of your hand, or the bottom of a glass.
NOTE: These cookies do not rise or spread, so smooth them to shape before baking (if you are opposed to cookies with cracks around the edges).
Bake for 12 to 15 minutes until the bottoms just begin to turn a golden color.
Remove from oven and cool on the cookie sheet.