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PREP 15 MIN · COOK 15 MIN
DF · GF · NF · V
INGREDIENTS
SERVINGS 12

  • 1 cup (100g) rolled oats (or brown rice flakes or quinoa flakes if gluten free)
  • 1 cup (120g) spelt flour (or gluten free)
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • salt pinch
  • 12 cup (125ml) maple syrup (honey or rice malt syrup) room temperature
  • 2 tbs coconut oil melted
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 apples peeled, cored & finely diced
METHOD
This method is based on 12 servings
  1. Preheat oven to 325°F and line 2 cookie sheets with baking paper.

     

  2. Mix together oats, flour, baking powder, cinnamon and salt in a large bowl.

     

  3. In another bowl, whisk together maple syrup, oil, egg and vanilla.

     

  4. Pour wet ingredients into dry, add apple and mix to combine.

     

  5. Roll mixture into 12 even sized balls and arrange on sheets. Flatten slightly with lightly wet fingers and bake for 10-13 minutes or until golden around the edges. Cool on sheets for 30 minutes before transferring to a cooling rack.

     

  6. Store cookies in an airtight container for up to 3 days.

     

NUTRITIONAL INFORMATION
Based on 1 serving
Energy (kJ) 592
Energy (cals) 141
Protein 3.5g
Fat 4.8g
Sat. Fat 3.4g
Carbs 20.3g
Sugar 9.7g
Fiber 2.2g
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