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| Joanne Salerno

Golden-Oatey Cookies (Low Carb)

Our Golden-Oatey Cookies are based on a traditional recipe. Enjoy as a light snack with a coffee, or go old school and have a glass of milk!!


100g (1 cup) Protein Pancake Mix 100g (1 cup) Almond Meal 120g (1 cup) Desiccated Coconut 80g (2/3 cup) Sunflower Seeds 2 Eggs 120g (½ cup melted) Quality Butter (not margarine) Pinch Bicarb Soda 2 Tablespoon of Golden Syrup --Recipe tweak For a more 'traditional' Oatey Cookie- Reduce the sunflower seeds to 60g and add in 20g of oats. This will increase the carbs slightly.

Preheat the oven to 160 degrees celsius. In a large bowl, combine all dry ingredients (pancake mix, almond meal, coconut and seeds). In separate bowl whisk melted butter, golden syrup and eggs. Combine wet and dry ingredients into one bowl. Roll mix into 1 Tbsp balls and place on a baking tray lined with non-stick baking paper. Using the palm of your hand, lightly press down on each biscuit to flatten them. Bake for 15-20 minutes or until golden brown on top. Remove from oven and immediately place on cooling rack (if you leave on the hot tray they will continue to cook and burn on the bottom).