You see a plate of cookies. I see one of the ways I say “I love you!”
I make a batch of these big bites of yum once a week.
My husband I indulge in one over a cuppa and catch-up every morning while the kids are still in bed, and the girls eat theirs over morning read-alouds, on nature walks, or for pudding. They think they are getting a treat, which they are. But I feel like mama-sneaky because I know I am getting a heap of goodness into them too.
I adapt my recipe based on what we have in the house, and lately thanks to Covid-19 shopping adventures, also based on what I am trying to ration (eggs and flour). So it’s been all oats lately. Honey and maple syrup make them stickier but I’ve just had to stick with coconut sugar at the moment because I buy it in bulk and it is cheaper.
I sometimes make them in the food processor after mixing up a batch of sun-butter (sunflower seed butter) so that any bits of the spread I can’t mop up get mixed into the cookie dough.
Anyhow, here’s the recipe, from my kitchen to yours, with love.
Give them a go and tag me on instagram @myeverydaymatters if you do!
1. MELT THESE GENTLY ON THE HOB:
180g butter
50g nut / seed butter + 1 tbsp tahini
150g honey / maple syrup / coconut sugar
2. CREAM THESE TOGETHER:
The melted butter, nut/seed butter, tahini and sweetener
2 eggs (or 2 chia eggs)
1 tsp vanilla extract
3. MIX THIS TOGETHER:
180g spelt flour
50g almond flour or 25g almond and 25g desiccated coconut (or skip altogether!)
180g oats
2 tsp bic of soda
pinch of salt
4. POUR dry mix into the wet
5. STIR IN THESE:
Handful pumpkin seeds
Handful sunflower seeds
Handful crushed nuts
Handful raisins
1 bar dark choc, chopped up
6. SHAPE into balls
7. BAKE 10-15 mins on 180c
8 LET THEM COOL (if you can wait that long!) – they might be crumbly until they do.
There you go. Super easy. Super yum. You’re welcome.
Don’t forget to tag me @myeverydaymatters if you bake a batch of your own!
Heidi says
I made these and they’re yummy! One thing though – I wasn’t aware until now that sunflower butter/seeds can react with other ingredients in cookies and turn the insides green. So I was confused to find them green inside a day after making them, especially when it didn’t smell/look/taste like mould! Anyway, a quick google later and it seems that it’s a normal reaction and they’re still safe to eat. And as a bonus, my small boys think it’s fun to eat green cookies…
Mrs_Hills says
Hi Heidi! So good to hear from you. I wasn’t aware of the green thing reaction at all! Thanks for flagging it though. I have made green nut butter with pumpkin seeds, but I’ve never had sunbather react in baking. Glad you worked out the science behind it, and that everyone enjoyed your super green creations! Much love, and hope it’s a great weekend for you all x