By Frances
Wow - some reaaaaaally healthy oat cookies with no sugar, dairy or wheat and very delish. I've discovered She has a whole bunch of stuff I want to try.
Dry ingredients:
  • 1¼ cups rolled oats
  • ½ cup wholemeal flour (I used spelt)
  • ¼ cup coconut sugar* (I used organic golden sugar)
  • 1 teaspoon flax seeds
  • 2 tablespoons slivered almonds
  • 2 tablespoons dried organic blueberries, optional
Wet ingredients:
  • 175g Mayver's Super Spread* (I used tahini and peanut butter)
  • ¼ cup rice syrup* (I used honey)
  • ⅓ cup water
  • ½ teaspoon sea salt flakes
  • ½ teaspoon vanilla powder or vanilla essence
  • 1 teaspoon bicarbonate soda

Preheat oven to 180C (160C fan-forced, 350F, gas mark 5).
  1. Place all dry ingredients in a large bowl and mix with a wooden spoon.
  2. Place all wet ingredients except for the bicarbonate soda in a small saucepan and heat over medium heat, stirring, until the mixture is melted and uniform. Add bicarbonate soda and mix well.
  3. Pour wet ingredients into the dry and mix well to form a rough dough.
  4. Line a cookie sheet with baking paper and using a ¼-cup capacity measuring cup or spring loaded ice cream scoop, form 9-10 cookies. Flatten gently.
  5. Bake in the preheated oven for 15 minutes. Remove from oven and allow to cool almost completely before serving for a scrumptiously crunchy cookie.