A delicious seasonal cookie recipe that is healthy enough that you can eat them for breakfast. These cookies are also a great way to use up any apples that are left in the fruit bowl.
Preparation Time
25 minutes
Cooking Time
20 minutes
Serves
6 Cookies
Equipment
Mixing Bowls, Measuring Scales, Measuring Spoons, Wooden Spoon, Reusable Baking Sheet, Sharp Knife.
Ingredients
Dry Ingredients
100g Rolled Oats
70g Plain Flour
1 tbsp Chia Seeds
2 tsp Cinnamon
½ tsp Ground Nutmeg
Pinch of Sea Salt
Wet Ingredients
80g Melted Coconut Oil
65ml Maple Syrup
65ml Milk of Choice
2 tsp Vanilla Extract
1 Apple, Washed and Finely Diced
Method
Step 1
Preheat an oven to 170oc and line a baking tray with parchment paper.
Step 2
Add all the dry ingredients to a bowl and mix until well combined.
Step 3
Combine all the wet ingredients in a separate bowl and mix.
Step 4
Add the wet ingredients to the dry ingredients and combine.
Step 5
Leave the mixture for 20 minutes to allow the chia seeds to soak up some of the moisture and form a cookie batter.
Step 6
After 20 minutes, using wet hands or an ice cream scoop, create 6 even sized balls on the baking tray and flatten into disc shapes with the palm of your hand, smoothing around the edges with your fingers.
Step 7
Place in the preheated oven and bake for 20 minutes or until golden brown.
Remove from the oven and allow to cool completely. The cookies will harden as they cool but should still be soft and chewy.
