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Oatmeal Surprise Cookies

 

I call these oatmeal "surprise" cookies because these cookies have a few tricks up their sleeve. To begin with, the sugar and fat content is kept to a minimum. Then, the sweet and slightly bitter combination of the dried cranberries and dark chocolate has everyone asking for more. Also, my version is gluten-free (coconut flour, almond powder) but plain wholemeal flour could just as easily be used. Finally, you can experiment with this recipe by substituting dried cranberries for raisins, replacing chopped walnuts with almond slivers, or changing chocolate chunks to chocolate sprinkles (always dark chocolate though!). The possibilities are endless!

 

 

 

 

 

 

 

 

Ingredients (makes 30 small cookies):

  • 85g/1/2 cup ground almond powder
  • 30g/3 Tbsp coconut flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 125g/4.5oz softened butter
  • 40g/4 Tbsp agave nectar
  • 60g/1/3 cup brown unrefined sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 150g/5oz oat flakes
  • 50g/5 Tbsp dried cranberries
  • 50g/5 Tbsp dark chocolate
  • 50g/5 Tbsp chopped walnuts

Preparation:

1. Preheat the oven at 180°C (350°F) for 10 minutes.

2. In a bowl, mix the coconut flour, ground almond powder, baking soda and salt.

3. In another large bowl, mix the butter, brown sugar and agave nectar. Mix well.

4. Add the egg, then the vanilla extract to form a smooth paste.

5. Mix the flour mix to the wet ingredients, then add the oat flakes, cranberries, chocolate chunks and chopped walnuts.

6. Form balls with two teaspoons and press down onto parchment paper.

7. Bake for 9-12 minutes or until the outer edges are browned but the centre is still soft. I tend to stand by the oven door and watch the cookies like a hawk after 9 minutes. Let cool for 10 minutes before serving.

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