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PREP 15 MIN · COOK 15 MIN
GF · NF · V
INGREDIENTS
SERVINGS 36

  • 225g butter (or dairy-free alternative) softened
  • 34 cup (120g) brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 3 cups (300g) rolled oats (or brown rice flakes or quinoa flakes if gluten free)
  • 14 cups (170g) wholewheat spelt flour (or gluten free)
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp allspice
  • 1 tsp salt
  • 1 cup (180g) white chocolate chips (or dairy-free alternative)
  • 34 cup (110g) goji berries or currants/dried cherries
METHOD
This method is based on 36 servings
  1. Preheat oven to 325°F and line two baking sheets with baking paper. 

     

  2. Cream softened butter and sugar in a bowl with a wooden spoon (or use a stand mixer) until light and fluffy.

     

  3. Mix in egg and vanilla until combined. 

     

  4. Combine oats, flour, baking soda, spices and salt in a bowl and add to wet ingredients, mixing until just combined.

     

  5. Gently stir through chocolate chips and berries. Cover and refrigerate for at least 30 minutes.

     

  6. Roll into golf ball sized portions and place on prepared sheets leaving at least 1 inch between each cookie. No need to flatten, the dough will spread.  

     

  7. Bake for 12-15 minutes or until cooked in the centre and edges are golden. Cool for 5 minutes before serving.

     

NUTRITIONAL INFORMATION
Based on 1 serving
Energy (kJ) 599
Energy (cals) 143
Protein 2.5g
Fat 7.7g
Sat. Fat 4.6g
Carbs 15.5g
Sugar 7.6g
Fiber 1.6g
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