No butter, can be made dairy free, no refined sugar, wholemeal, oaty goodness how-many-am-I-allowed-to-eat-in-a-day cookies. Or I’ve shortened it to ‘on the go’ cookies.
Do you ever get that sinking Sunday evening feeling? You know Monday is going to be one of those busy days, you’ll be on the go till your feet hit the sack? Well I often have those days, and not just on a Monday. Having something scrummy to eat on my 5-min-tube-journey-break seems to make things a little better. So I made these AND they’re guilt free.
You can choose your fav dried fruit and nuts depending on your mood (or what you’ve got in the cupboard) and if you don’t like coconut (how could you not?!) just get rid of it and chuck in some more oats.
40g desiccated coconut
1/4 teaspoon salt
1/2 teaspoon baking powder
40g wholemeal flour
50g nuts (your choice, I had a mix of almonds and hazelnuts)
50g dried fruit (your choice, I used raisins)
1 teaspoon vanilla extract
60ml milk (whole or semi or almond or soya)
2 greased or lined baking sheets
Makes about 12
Pre heat oven to 180oC
1) In a medium bowl, combine oats, coconut, salt, baking powder, wholemeal flour, nuts and fruit. Make sure everything is well mixed and set aside.
2) In a separate bowl whisk the eggs lightly then add the vanilla extract, honey and milk. Mix lightly again.
3) Add the dry ingredients bowl into the egg bowl and mix well with a wooden spoon. The mixture will be very sticky and quite wet. Make a round biscuit shape using your hands, about half the size of your palm (warning: your hands will get very messy!) and place on a baking tray. These cookies don’t spread very much at all while baking.
4) Pop them on the middle shelf of your preheated oven for 12-14 minutes, you’ll know they are done when they start browning round the edges and have gone a light golden colour on top. Leave to cool on the baking sheet then transfer onto a wire rack to cool completely.