If you’re looking for a great snack for the kids’ lunch box, as they head back to school, don’t look any further than these king kong cookies. They are refined sugar, nut, dairy, wheat and egg free and suitable for most diets and most schools. And since they’re full of oats and bananas, they will give kids some of the energy they need to fuel their little bodies and brains while they’re at school; you as a parent can rest easy as these are healthy (and if you make a batch on Sunday, it should last all week); but the kids will not be any wiser – these king kong cookies are delicious!
Plus, these cookies freeze well, so you can make a stash and pop half into the freezer for busy days. And you can eat them straight out of the freezer – how good is that!
Why are king kong cookies called king kong cookies?
These cookies contain bananas, coconut and seeds, natural ingredients which any giant ape would like, right? This will still ring true if you decide not to make them nut free and substitute the seeds with some walnuts, macadamias or other nuts.
While I was googling the origin of the name for these cookies (which I never discovered, by the way – so if you have an idea, please let me know in the comments, I’d love to know!), I came across this interesting post with some stats as to the likely size of a King Kong and how many bananas he’d actually need to eat. (Spoiler alert: apparently it would be 400,000 bananas a day! That’s crazy – though for these king kong cookies, you will only need three small (or two medium-sized) bananas – a lot more manageable, I think!
King kong cookies and spring
The kids and I made these cookies last weekend. We baked them, then stacked them and made another stop motion video for you (below). I didn’t in fact intend to join the photos into a video (I was just snapping away while they were stacking) so it’s a little jumpy. That said, the twins’ little hands are in and out of the frame and I, for one, think my little helpers are kind of adorable.
And notice the lilacs in the photos too – I might have mentioned lilacs before because we have two large lilac bushes in our front yard and every year when they start flowering, I am absolutely in love. They remind me of the lilac bushes I used to pass on my way from school when I was growing up in Europe, and the kids and I always snip some off the bush and bring them inside, to allow their sweet smell to spread through our house.
I can’t even tell you how happy we all are that spring is finally here. The weather has really been up and down over the last month, with some very warm days and very cold nights still – and lots of rain. Last year in Australia we had bushfires and now we should apparently get ready for floods. How is the weather where you are? Does it feel a little crazy as well?
That said, we have still managed a wonderful getaway to Kangaroo Valley over the long weekend – and had stunning weather. I have photos to share with you next week. I hope you have all been well!
What are the ingredients in these king kong cookies?
The cookies are sweet and crunchy on the outside (and from the pepitas and linseeds), and a little soft on the inside. They are full of healthy ingredients, designed to fill up little tummies or stave off that hunger. You’ll get 40 out of one batch so who says the kids need to eat them all – have some for / with breakfast or tea, on a break while working from home or chillaxing on the weekend, take a few to work, either for yourself or your colleagues (if you’re allowed in these COVID times, right?) and enjoy.
- Oats, coconut flakes, pepitas and linseeds – these ingredients are the building blocks of these cookies. You already know that oats are among the healthiest grains on earth, being a gluten-free whole grain and a great source of important vitamins, minerals, fiber and antioxidants. Coconut flakes is basically dried coconut meat which is rich in fiber and MCTs, and may offer a number of benefits, including improved heart health, weight loss, and digestion. It’s high in calories and saturated fat though, so you should eat it in moderation. Linseeds (also known as flaxseeds) are the richest plant source of omega 3 fats, which are essential for a healthy brain, heart, joints and immune system. Pepitas (or pumpkin seeds) contain a substantial quantity of healthy fats, magnesium and zinc.
- Natural sweeteners – dates, bananas, maples syrup, no refined sugar.
- No egg or butter – the recipe is using olive oil instead. Apart from its beneficial fatty acids, olive oil contains modest amounts of vitamins E and K and is loaded with powerful antioxidants which may reduce your risk of chronic diseases.
- A little bit of cacao powder for colour and taste – but not too much, so that you don’t overpower the other flavours, especially banana. Cacao powder is packed with flavonoids which have been shown to help lower blood pressure, improve blood flow to the brain and heart, aid in preventing blood clots and may help increase insulin sensitivity, reducing your risk of diabetes.
- A small amount of white chocolate chips as an extra texture and flavour. I have used sugar free chips but feel free to use dark chocolate chips instead, if you prefer.
Sources: Healthline and The Guardian.
PS: I took a whole bunch of these to work and (safely) treated some of my colleagues – they were all very complimentary (and no one even noticed these were sugar free), so try these for yourself today!
King kong cookies [refined sugar, nut, dairy, wheat and egg free]
- 3 small bananas (or 2 medium ones)
- 8 fresh dates, pitted
- 2.5 cups rolled oats
- 1 cup moist coconut flakes (or substitute shredded coconut)
- 1/4 cup linseeds (flaxseeds)
- 1/4 cup pepita seeds (pumpkin seeds)
- 1 heaped tbsp cacao powder
- 1/3 cup maple syrup
- 1/4 cup olive oil
- 1/4 cup sugar free white chocolate chips (I like Noshu)
- Pre-heat the over to 180C and line two baking sheets with baking paper.
- Blitz the bananas and dates in a food processor until the banana is smooth and the dates are in small chunks.
- Mix together all the other ingredients in a large bowl.
- Add the banana date mixture and stir until well combined.
- Using a small ice cream scoop, scoop out about a tablespoon worth of the mixture and form round ball cookie shapes by rolling the mixture in your hands.
- Place each cookie ball on the baking sheets. You can put them quite close to each other, they won't expand.
- Squish each ball down a little before baking.
- When all the mixture has been used, place both sheets in the oven at the same time and bake for about 17-20 minutes, until firmer and lightly brown on the bottom and around the edges.
This recipe makes about 40 cookies as they are quite small.
As they are refined sugar and nut free, they are a perfect little treat for the kids’ lunch boxes. The cookies can be stored at room temperature for up to 5 days. Or pop them in your fridge!
This recipe is based on the king kong recipe from the Australian Women Weekly’s Sugar Free – The Complete Collection cookbook which is amazing.
Interested in other cookie recipes?
If you like the look of these king kong cookies, you might also enjoy these cookie recipes: