In case you didn’t know, I love to bake. Honestly, I REALLY love to bake! Indeed, I bake so much that I can report with absolute confidence that these great, big, fat, HEALTHY cookies are oh-so worth a burl!
Super quick to throw together (15 mins prep time really is 15 mins) and you end up with 9 great big, American size yummies fit for breakfast, snack or post-workout reboot.
egg-free | dairy-free | lactose-free | veggie + clever options for gluten-free | vegan | paleo
Whether it’s a first stolen, raw & tacky morsel; chewy fresh from the oven; or frozen (my boy’s preferred attack!?) they totally delight nose, tongue and tummy. Mmmm!
This first outing from my Maryna Angell’s “The Wholesome Cook” book is such a hit that I am itching to try more from its inspirational pages. What’s not to love about a chunky hardback, generously filled with refined sugar-free wholefood recipes, wise advice and seriously mouth-tingling food shots?
And lucky you! The lovely author, Martyna, has kindly allowed me to share this recipe with today! Enjoy..
ALMOST BREAKFAST COOKIES
MAKES: APPROX. 9 COOKIES PREP TIME: 15 MINS COOK TIME: 20 MINS
1¼ cup rolled oats or quinoa flakes
½ cup wholemeal flour or 3 tablespoons coconut flour [NB AUS tablespoon = 20ml]
3 tablespoons demerara, coconut sugar or granulated stevia
1 teaspoon linseeds (flaxseeds)
2 tablespoons slivered almonds
2 tablespoons rough chopped macadamias
2 tablespoons dried blueberries (optional)
150g peanut or almond butter
1 tablespoon chia seeds
1 tablespoon sunflower seeds, finely chopped
3 tablespoons rice malt syrup or honey
⅓ cup water
½ teaspoon sea salt flakes
½ teaspoon vanilla powder or natural vanilla extract
1 teaspoon bicarb soda
Preheat oven to 180°C (160°C fan-forced). Line a baking tray with baking paper.
Place all dry ingredients in a large bowl and mix with a wooden spoon.
Place all wet ingredients except bicarb soda in a small saucepan and heat over medium heat, stirring , until the mixture is melted and uniform. Add bicarb soda and mix well. Pour wet ingredients into dry ingredients and mix well to form a rough dough.
Using a ¼ cup measure form 9-10 cookies and place on prepared tray. Flatten gently and bake in oven for 15 mins. Remove from oven and allow to cool almost completely on the tray set over a wire rack before serving.
For a wonderfully chewy snack, store in airtight container in cool spot for up to (hah! not in our house!) 2-3 weeks OR freeze for the crunchier, a la Gav, experience!
** AND STOP PRESS – COMING SOON *
Oh my! Just a little excited here as @wholesomecook, Martyna, will also be appearing in interview on my fledgling blog very soon .. watch this space, people! 🙂 xx