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Chewy Oat & Inca Berry Cookies

Chewy Oat & Inca Berry Cookies
Chewy Oat & Inca Berry Cookies
  • Yield: 16
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Serving: 16
Print Nutrition facts (per portion)

Nutrition facts (per portion)

  • Calories: 53kcal
  • Carbohydrate Content: 11.2g
  • Fat Content: 0.7g
  • Protein Content: 1.9g

Chewy Oat & Inca Berry Cookies

By Emma Kirke-Reynolds 18th March 2017

These simple cookies are perfect to stick in your tuppaware box and take with you to snack on, handy to keep in your work or kit bag, I wouldn’t suggest your pocket though. Gluten free, dairy free and processed sugar free, with only 55kcal per cookie and baked in 10mins.

Ingredients

  • Genetic Supplements coconut oil - 125g (weigh before melting)
  • Sukrin Gold - 125g
  • Egg - 1
  • Vanilla Extract - 1 tsp
  • Vita Fibre - 1 tsp
  • Gluten Free oats (or amaranth flakes) - 150g
  • Almond Flour - 75g
  • Gluten free baking powder - 1/2 tsp
  • Ground cinnamon - 1/2 to 1 tsp depending on taste
  • Inca Berries - 50g

Instructions

1) Pre heat your oven to 180 degrees (160 degrees if fan assisted) Gas mark 4

2) line your baking tray with baking paper

3) in a mixing bowl use an electric whisk to mix your melted coconut oil and Sukrin gold together. Mix in the egg and vanilla and Vita Fibre.

4) switch to a wooden spoon and fold in your oats, almond flour, baking powder and Inca Berries

5) use a teaspoon and take generous balls of the mix and place well spaced on the baking paper. They will spread so they do need to be a decent distance apart. (They end up being approximately 10cm to 2 1/2 inches width.) shape them into rounds and slightly flatten them with a fork.

6) Bake for roughly 10 mins until golden brown. Remove from the oven and allow to cool before removing them from the paper.

Allergens

Allergens

oats, coconut oil, Egg, Almonds

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