Crunchy Mini Cookies

These ones we have no guilt in putting in the lunch box! Particularly in the context of a planned healthy diet. Simple wholefood; no processed sugars, high in fibre & great for active, growing bodies & brains.

These cookies would be the one serve of fats kids are to have each day (for 3-12 yr olds this is 7-10g of unsaturated fats per day & these cookies are 4 grams each, so no more than 2 in a serve).

This recipe takes 5 minutes in a mixer, another 10-15 to cook & makes 25 mini crunchy cookies.

Ingredients/Tools

90g butter or polyunsaturated margarine.
30g runny honey.
1 egg.
1/2 tsp vanilla essence.
125g SR flour.
30g whole rolled oats.
1 weet bix or equivalent.
10g canola oil.
50g sultanas.
10g canola oil.
10g shredded coconut (optional).
1/2 tsp cinnamon (optional).
Food mixer/blender.
Baking tray, greased.

Method

Pre-heat oven to 180 degrees Celsius.
Place margarine & honey in blender. Blend for one minute, then add in egg. Blend until smooth.
Add vanilla essence & flour. Mix until well blended.
Add oats, weetbix, oil, cinnamon & blend. Then mix in by hand (with a spoon!) sultanas & coconut.
Scoop out teaspoons, into balls the size of a walnut & place on tray. You should get around 25.
Cook for 10-15 minutes, until golden brown on the top.
Serve warm or keep in an air tight container in a controlled temperature space for up to 2 weeks.