These are healthy, gluten free and rich in flavour so good for you, they could double-up as a quick breakfast cookie on the go. A quick mix cookie, you will enjoy making these regularly. I was going to dress them up a little with icing but felt it was unfair to them as they simply taste wonderful on their own.
No butter, only a small amount of coconut oil and sweetened with just the right amount of honey. They are made with oats, ground in the blender to make oat flour. This makes them gluten free ideal for caeliacs and the oats are also a wonderful low glycaemic flour.
1/4 cup coconut oil, warmed to liquid
1/3 cup honey warmed slightly
1 tablespoon pure vanilla essence
2 cups oats ( Uncle Toby’s Traditional Oats )
1/2 cup shredded coconut
1/4 cup chopped dried apricots (optional )
1/2 cup sunflower kernels
1/4 cup pepitas
1 tablespoon cinnamon
1/4 cup almond milk ( or milk of choice )
Tip : you can use a handful of sultanas instead of the dried apricots or perhaps dried cranberries. You can omit all these altogether if you choose to.
Blend 1 3/4 cup of the oats in a blender until the oats resemble flour.
Wet and dry ingredients ready to be mixed together.
n a bowl mix the oat flour, oats, coconut, seeds and apricots.
Add the coconut oil which should be in liquid form, honey, vanilla, milk and mix throught a beaten egg.
Stir through the dry ingredients into the egg mixture.
Form small rounds and place into a lined baking dish.
Preheat oven to 180 degree Celsius. Bake in a fan forced oven for 18 – 20 minutes.
Allow to cool outside of the oven before moving.