Description
With natural sweetness from apple, raspberries, blueberries and blackberries, these Cookies are a healthy treat you’ll love to share with the kids. This recipe is simple to make, freezer and lunch box friendly.
Ingredients
Scale
- 1 cup (90 grams) rolled (traditional) oats
- 1 cup (150 grams) plain whole wheat flour
- ½ cup (45 grams) almond meal [NUT FREE VERSION – use ½ cup wholemeal flour]
- 1 teaspoon baking powder
- 1 teaspoon cinnamon, ground
- Pinch sea salt
- 1 egg
- ½ cup (125 ml) pure maple syrup
- 1 tablespoon vanilla bean paste (or vanilla extract)
- ½ cup (125 ml) coconut oil, melted and slightly cooled
- 1½ cups (125 grams) grated apples (approx. 2 apples)
- 1 cup (125 grams) flaked almonds (OPTIONAL) PLUS extra to decorate
- 1 cup (125 grams) fresh mixed berries (raspberries, blueberries and blackberries)
Instructions
- Preheat oven to 160 C (320 F) and line two oven trays with baking paper. Set aside.
- Place the oats, flour, almond meal (or wholemeal flour for nut free version), baking powder, cinnamon and salt into a large bowl.
- Whisk to combine.
- Add the egg, maple syrup, vanilla, coconut oil, grated apple, flaked almonds, mixed berries.
- Stir to combine.
- Use an ice-cream scoop or tablespoon to shape the cookies. Arrange on the prepared tray, top with a small handful of flaked almonds.
- Bake for 11-15 minutes or until golden. Allow to cool on the tray. Enjoy x
Notes
Cookies are best kept in the refrigerator in an air tight container. Will keep for 3-4 days.
Cookies are freezer friendly. Store in an airtight snap lock bag. Will keep for 3 months.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Cookies
- Method: Baking
- Cuisine: American