These delicious healthy cookies are crunchy, chuck full of whole-grains and cholesterol free.
Prep: approx 20 minutes
Cook: approx 20 minutes
1 cup wholemeal self-raising flour
1 cup rolled oats
1/2 cup raw sugar
1/2 cup sultanas
1/2 cup desiccated coconut
120ml olive oil
2 tablespoons honey
1 tablespoon boiling water
1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
extra water during mixing (approx 2 – 3 tablespoons)
- Preheat Oven to 190°C/170°C fan-forced.
- Using some oil, grease 2 large baking trays and line with baking paper.
- Sift flour into a large mixing bowl and mix in rolled oats, sugar, sultanas, desiccated coconut and salt.
- Pour oil and honey into a saucepan over medium-low heat. Cook while stirring for about 3 minutes until mixture bubbles slightly.
- Combine boiling water and bicarbonate of soda in a bowl. Stir this into the oil and honey mixture. The mixture will froth. Add to the flour mixture and stir to combine.
- Add the extra water, 1 tablespoon at a time until you have a mixture that sticks together (like mince meat). You want it just wet enough to roll into balls without falling apart.
- Wet your hands in some water (this makes rolling easier) and half tablespoons of the mixture into balls. Place balls about 5cm apart on the baking trays and flatten slightly.
- Place in the oven and bake for approximately 12 to 15 minutes or until golden brown.
- Cool completely on trays and serve or store in cookie jars.
These made 54 small cookies with a calorie count of
- If you want these to reduce the saturated fat, swap the coconut with whole sunflower seeds.
- Add some diced fresh fruit for a fresh twist.
- Add 2 more tablespoons of honey to the oil mixture and reduce sugar to 1/4 cup.
Artist & Lover of God
Seeking to unveil the beautiful rhythms of love, hope and grace enshrouded in the mundane dailiness of the human condition and the spaces we inhabit