June 7, 2018

These cookies are delicious and literally only take 5-10 minutes to prepare. I’ve been known to make them while packing a lunchbox in the morning (if I haven’t hit pause on the alarm!). They’re super versatile, you can mix them up with any nuts, leave out the dried fruit and chocolate if you like or even add chia seeds. I always start with oats and leave wet ingredients the same. They’ll last in a tin up to a week, if they’re not gobbled up first that is. x

Makes 12

200g rolled oats
80g pistachio nuts (or other nuts you have on hand)
1 ½  tsp cinnamon
¼  tsp sea salt
80g dark chocolate, chopped to small chunks (I used Lindt 90% cocoa)
½ cup raisins or chopped dried fruit (optional)
½ cup shredded coconut
3 tbsp coconut oil, melted
2 tbsp tahini
¼ cup maple syrup
1 medium egg, beaten

Pre-heat oven to 180C (non fan bake) and line a baking tray with baking paper.

Put half the rolled oats in a food processor and blitz to a course flour. Add nuts and blitz a bit more so they’re still slightly chunky.

Into a large bowl add remaining rolled oats, cinnamon, sea salt, dark chocolate, raisins, coconut and mix to combine. Add the remaining wet ingredients and mix to a stiff cookie dough.

Roll into walnut sized balls and place of a baking tray spaced well apart. Press down slightly with the back of a spoon. If they break just mould them back together. Bake for 15-20 minutes or until golden.

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