These cookies are the perfect mid morning treat for when you’re in need of a sweet fix a little earlier than usual. They’ve got a crispy outside with a caramelly, gooey centre that is addictive. They taste delicious with raisins and pumpkin seeds mixed through, but you can add in any other mixed nuts or seeds you like, dried cranberries and macadamia nuts, or dried apricots and sunflower seeds are both also great combinations.
Makes 12 cookies & takes 20 minutes to cook
100g jumbo oats
150g plain flour
200g coconut sugar
1 teaspoon baking powder
1 teaspoon cinnamon
4 tablespoons melted coconut oil (60g)
4 tablespoons almond milk (65g)
20g pumpkin seeds (or flaked almonds or anything else you have at home)
1. Preheat the oven to 190C, fan setting. Line a baking tray with baking parchment.
In a large bowl, mix together the oats, flour, coconut sugar, baking powder and cinnamon until there are no lumps.
2. Pour in the melted coconut oil and almond milk and mix again until a smooth batter forms.
3. Finally, add in the raisins and pumpkin seeds (or whatever else you may be using) and bring the batter together to create one large ball.
4. Leave the mixture to sit for a few minutes in order to thicken up.
5. Using your hands, scoop out equal amounts of the dough and shape them into 12 round balls. If you want to be very specific, each ball should each weigh around 50g.
6. Place the balls onto the baking tray, spaced about 3cm apart from one another as they will expand during cooking. You may want to cook the cookies in batches or on separate baking trays if your oven is a similar size to mine.
7. Bake for 12 minutes until golden.
8. After 12 minutes, remove from the oven and leave to one side to cool for at least 15 minutes - during this time they will continue to set.
As soon as the cookies come out the oven, you may want to neaten up the sides using a spoon to shape them into cookie shapes if they have spread out too much.