Fill the biscuit tin with these rustic oatmeal cookies
Servings 10cookies
Author Let's Eat Smart
Ingredients
3/4cupplain flour
1tspbaking powder
1tspcinnamon
1cupalmonds
2cupsplain rolled oats
pinch of salt
1/2cupagave syrup
2-3tbspcoconut oil
2tbspalmond milk
1/4cupdark chocolate chips
1banana
1tspvanilla extract
1/4cupraisinsor dried cranberries
Instructions
Preheat the oven to 160C (gas mark 4). Line a baking sheet with parchment paper and toast the almonds until golden and fragrant. Cool for a few minutes then place into a food processor together with 1 cup of plain rolled oats and process until coarsely chopped.
In a large bowl, combine the almond/oatmeal mixture, the remaining cup of oats, flour, salt, cinnamon, baking powder and flour.
In a separate bowl, mash the banana with a fork, add the almond milk, coconut oil, vanilla extract and agave syrup. Mix until combined then add to the dry ingredients and mix until smooth. Mix in the chocolate drops and raisins.
Taking about 2 heaped teaspoons of dough at a time, roll into small balls then press down to flatten it on the baking sheet. Space cookies a couple of centimetres apart and bake for around 12-15 minutes at 160C until golden.