Makes: 20 Cookies
Preparation Time: 15mins.
Baking Time: 15mins.
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Dry ingredients:
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140g wholegrain flour (e.g. spelt)
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140g rolled oats
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90g raw cane or coconut sugar
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60g shredded coconut
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80g chopped nuts (Walnuts, Pecans, Almonds)
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165g raisins
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1 teaspoon vanilla extract
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½ teaspoon cinnamon
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½ teaspoon baking soda
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½ teaspoon baking powder
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Wet ingredients:
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200ml plant-based milk
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120g/150ml apple puree
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Optional:
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2 tablespoons cacao nibs or dark chocolate chips
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Method:
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Pre-heat over to 180 degrees Celsius.
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Place dry ingredients into a mixing bowl and stir through.
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Add wet ingredients and stir through until sticky mixture forms and there is no dry flour or oats left.
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Scoop tablespoon sized cookies onto a baking sheet or silicon mat and flatten the top of each cookie slightly.
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Bake for 15mins. until golden brown. Take out of the oven and cool for 10mins.
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Penny recommends:
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You can store the cookies in a reusable airtight container for up to 3-4 days.