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 wholemeal flour.
- 30g whole rolled oats.
- 1 weet bix or equivalent.
- 10g canola oil.
- 50g sultanas or dried dates chopped.
- 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; depending on your blender, this may be easier tipped into a bowl.
- 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.