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!!
By Joanne Snack
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- Prep 10 MINS
- Cook 20 MINS
- Yields 20
Ingredients
100g (1 cup) Protein Pancake Mix
100g (1 cup) PBCo. Almond Flour
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.
Directions
1Preheat the oven to 160 degrees celsius.
2In a large bowl, combine all dry ingredients (pancake mix, almond meal, coconut and seeds). In separate bowl whisk melted butter, golden syrup and eggs.
3Combine wet and dry ingredients into one bowl.
4Roll mix into 1 Tbsp balls and place on a baking tray lined with non-stick baking paper.
5Using the palm of your hand, lightly press down on each biscuit to flatten them.
6Bake for 15-20 minutes or until golden brown on top.
7Remove 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).
