I love making healthier versions of sweet treats, but I’m not very good at following recipes; I tend to just experiment, chucking everything in a bowl and hoping for the best (which doesn’t always work, especially when it comes to baking as the measurements are usually much more exact)!
These cookies, however, turned out beautifully. They were so quick to make, made very little washing up, and contain only natural ingredients, meaning they’re higher in nutritional value and don’t have all the added crap of shop bought biscuits or cereal bars. Perfect for a pre or post workout snack (could even add a scoop of protein powder into the mix if you fancied), or with a cuppa tea on a sunny afternoon.
YOU WILL NEED:
(Makes 6-8 cookies, depending on how big you make them. You can easily double the quantities, or alter the ratios of the ingredients to suit your taste!)
- 100g oats
- 120g ground almonds
- 1 tsp baking powder
- 1 tsp cinnamon
- A loada dark chocolate chips
- Handful of fresh raspberries
- 1 egg (vegan?: make 1 flax seed or chia seed ‘egg’- mix 1 tsp of seeds with 3 tsp of water and leave to thicken)
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 100 ml honey
- Pre-heat the oven to 180°.
- Mix the oats, ground almonds, cinnamon and baking powder in a bowl.
- Melt the coconut oil in a pan on a low heat until it’s a clear liquid (this only takes a few seconds)
- Mix in the egg (whisked), honey and vanilla extract in with the oil until fully combined.
- Fold the wet ingredients into the dry, adding in the chocolate chips and raspberries in too.
- Line a tray with baking paper and portion out the mixture into cookie shapes. Bake for 15-20 minutes until golden and leave to cool (I was very impatient…burnt my tongue, of course).