I found these cookies in a small town supermarket during our family winter vacation,
.. they were in such high demand during our long drive back to the Netherlands! as soon as we reached home, I dived into my kitchen for copy & trial before my tastebuds lost the memory. I think I revived it successfully. Hope you’ll love them as much as I do!
Healthy oatmeal cookies
Cripsy! Healthy! Oatmeal! Cookies!
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minute
- Yield: 16 small cookies 1x
Ingredients
Scale
- 25 g unsweetened corn flakes, from health food store
- 50 g oatmeal
- 50 g coconut grater
- 10 g sesame seeds, peeled
- 10 g sunflower seeds
- 10 g pumpkin seeds
- pinch of salt
- 20 g coconut oil
- 10 g coconut blossom sugar
- 1 tbsp honey
- 1/2 egg, about 20 g
- 0.25 tsp baking powder
- 1 tbsp currants
Don’t forget to pin this recipe:
Instructions
- preheat oven, 170 °C / 340 °F.
- weigh corn flakes in large bowl, crush & grind with hands.
- add oatmeal, coconut grater, seeds, & pinch of salt.
- in saucepan, melt coconut oil with coconut blossom sugar & honey.
- simmer until sugar caramelizes, about 4 minutes.
- pour caramel over dry mixture, stir well.
- beat egg well in cup, pour half into mixture, stir well.
- add baking powder, stir well.
- mix in currants.
- line baking tray with parchment paper.
- use cookie cutter (circular shape, Ø 4 cm / 1.5 inch).
- use teaspoon to scoop mixture, press & shape with convex side of spoon, remove cookie cutter carefully.
- repeat until cookie mix finishes.
- bake cookies in preheated oven, 10 minutes.
- turn cookies, bake another 5 minutes for extra crunchiness.
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