You’re feeling peckish.
After a bit of snack. Something to hit the sweet cravings.
You’re after a cookie. A biccie. You know that sweet crumbly biscuit to dunk into your tea or coffee.
Or you need a bit of an energy boost pre/during/post workout.
But you’re not keen on those high fat containing muesli bars…don’t blame you!
So what do you do? There’s only so many Marie/Milk Arrowroot biscuits a person can eat…
Besides they really empty kilojoules – i.e. kilojoules/calories of energy with really no nutritional significance and only contribute to short-term fullness not long term satiety…
Well here’s a recipe that works great for morning tea. afternoon tea, evening cuppa, school box lunches and/or pre/post/during a workout. Plus packaged in a cute mug, cellophane and a cute ribbon makes for a great, well appreciated present :-).
A delicious, nutritious, multifunction cookie. I like that.
But you dont have to take my word for it, 1 x 24 cookies lasts 1 day in my family. Visiting friends have asked to take some home. And if I got paid $1 for everytime someone has asked for this cookie recipe, I could probably start working part-time.They’re that good.
To begin you will need:
1 large egg or 2 small eggs
1/3 cup canola oil
1/3 cup honey
1 teaspoon vanilla extract (the real stuff is a LOT better than imitation vanilla, but use what you have. If you don’t have any, feel free to leave it out)
1/3 cup reduced fat dessicated coconut
1 1/2 cups plain Atta stoneground wholemeal flour
2 tsp baking powder
1 tsp cinnamon powder
1/2 tsp cardamom powder
3 tablespoons water
1/3 cup raisins/sultanas finely chopped
1/3 cup craisins (preferably unsweetened if possible) finely chopped
1/3 cup sunflower seeds/pepitas (pumpkin seeds)
Preheat oven to 180 deg C / 170 deg C fan-forced.
Line a packing tray with a non-stick silicon mat.
Beat egg, oil, honey and vanilla extract together well.
In a separate bowl sift flour, baking powder, cinnamon and cardamon powder together. Add wheat husks.
Gently mix dry mixture into the egg mix. Add water.
I DO NOT recommend making the cookie dough in a benchtop mixer, as this results in a drier cookie.
Add raisins, craisins and sulflower seeds.
Roll dough heaped teaspoon-fuls of cookie dough together in your hands and placle on the baking tray.
Gently press down (but not flatten) cookie dough balls with your thumb, making a gentle imprint.
Bake for 13 minutes, rotating and swapping racks at 8 minutes.
Allow to cool on rack for 5 minutes before transferring to cooling rack.
– Coffee’d walnut and choc-cup cookies
As above but replace vanilla essence with 1 teaspoon of coffee essence.
Replace raisin/craisins and sunflower seeds with 1/2 cup dark chocolate chips and 1/3 cup raw walnut (chopped).
– Apricot-mac cookies
As above but omit cardamom and add 1/2 teaspoon freshly ground nutmeg and 1/2 teaspoon ginger powder.
Replace raisin/craisin and sunflower seeds with 1/2 cup finely diced dried apricots and 1/3 cup finely chopped raw macadamia nuts.