These are the bomb. The actual bomb. It’s still ok to say ‘the bomb’ right? I guess in today’s terms these cookies are lit. On fleek. Anyway, you get the idea. They are yummy. And (in my humble opinion) way better than the dry, often hard as rocks ones you get in the supermarkets. Plus wayyyyy less sugar. Though these are sweet, so don’t try to pass them off as too healthy 🙂 They are also very quick and easy. Which is good! Great for making with your little people if you have them or just quickly whipping them up as a snack (this is me!). NOTE: be sure to measure the dry ingredients as accurately as possible – I use a digital scale, so either something like this or strictly eyeballing your measuring cups will help to avoid dry cookies or flat pancake cookies! Im sure both would still taste nice, just not look as appetising! 🙂
What you need:
3Tbs unsalted butter or coconut oil melted and cooled
1/2C maple syrup
1tsp vanilla essence
100g (1C) rolled oats
90g (3/4C) wholemeal flour
1 1/2tsp baking powder
1/2C sultanas (or raisins/cranberries/dried cherries/dried blueberries)
Baking tray, baking paper or silicone mat, cooling rack.
What you need to do:
- Turn oven on to 180C (356F) fan bake
- Line a baking tray with cooking paper or a silicone mat
- Measure (carefully) the oats and wholemeal flour into a medium sized bowl. Add the cinnamon, baking powder and salt. Mix together with a fork until cinnamon and baking powder are evenly throughout the mixture.
- Add the maple syrup and vanilla essence to the melted butter or coconut oil. Stir to combine.
- Pour the wet mix into the dry oaty mixture and stir.
- Fold in the sultanas. The mixture should look a bit gloopy and too liquid to form into balls. Place in the fridge (uncovered) for 10 minutes to harden. If your mixture can easily be formed into balls then skip this step and go straight to making the cookies
- Take the mixture out of the fridge and form into desired sized balls. I make small tablespoon sized balls and place on the cooking paper lined baking tray. They shouldn’t spread too much in the oven so you only need to leave a few inches between each ball.
- Flatten the cookie balls with a fork until an even size – around 1/2 – 1 inch high.
- Place in the oven for 8 minutes or until golden on top.
- Let the cookies rest on the tray for 3-5 minutes as they will be soft.
- Carefully transfer them to a cooling rack and let them cool (if you can!!)
- EAT 🙂
Let me know how you go with these! 🙂