Cinnamon Cookies

Perfect for a lunchbox or an after-school snack.

MAKES 12 COOKIES | BAKING TIME: 12 MINUTES | TOTAL TIME: 1 HOUR 10 MINUTES

INGREDIENTS

1 tablespoon chia seeds

2 tablespoons water (30ml)

½ cup rolled oats (45g) *

¾ cup flour (90g) *

1½teaspoon baking powder

3 tsp cinnamon

1 pinch salt

½ cup coconut oil (62.5 ml)

¼ cup maple syrup (62.5 ml)

¼ cup date syrup (62.5 ml) *

1 teaspoon vanilla

INSTRUCTIONS

1. Preheat the oven to 180ºC (360 F)

2. Soak the chia seeds in water, set them aside for 15-20 minutes until they have gelled.

3. Blitz the rolled oats in a food processor to make oat flour.

4. If your coconut oil is solid, heat until melted.

5. Whisk together the dry ingredients (flour, oat flour, baking powder, cinnamon, salt) in a large mixing bowl.

6. Whisk together the wet ingredients (honey/syrup, date syrup, melted coconut oil, vanilla, and soaked chia seeds).

7. Add the wet ingredients to the dry ingredients. Mix until combined, the cookie dough will be quite wet. Refrigerate the dough for at least 30 minutes (this can be longer) you just need the dough to become more solid so that you can scoop spoonfuls.

8. Drop spoonfuls of the dough onto a baking paper-lined tray (I use heaped tablespoons and get 12-14 cookies per batch. Bake at 180ºC (360 F) for 12 minutes, or until golden brown on the bottom.

9. Cool on a rack, before transferring to an air-tight container.

NOTES

*Oats and flour can be substituted with a gluten-free alternative if food allergies are present.

*Molasses, brown sugar, honey or white sugar can be used as a substitute for date syrup.