Crunchy Mini Cookies

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.


  • 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.
  • 10 canola oil.
  • 50g sultanas.
  • 10g canola oil.
  • 10g shredded coconut (optional).
  • 1/2 tsp cinnamon (optional).
  • Food mixer/blender.
  • Baking tray, greased.


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


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