This is a great recipe to help get kids involved and interested in cooking – just make sure they don’t eat too much of the cookie dough while you’re not looking!
ingredients
- 1 ½ cups rolled oats
- 1 cup wholemeal flour
- 1 cup Activated Walnuts, chopped see product
- 1 block of Mylk Chocolate see product
- ½ tsp sea salt
- ¼ tsp baking soda
- ½ cup safflower oil
- ½ cup Coconut Nectar see product
- 2 tbsp water
- 2 tsp Vanilla Powder see product
method
- Step 1Preheat oven 180 degrees.
- Step 2Cover the block of Mylk Chocolate with a towel and break into small pieces using a rolling pin or pestle. These pieces will be our chocolate chips.
- Step 3Place all the dry ingredients in a bowl and mix well.
- Step 4Mix the wet ingredients in a smaller bowl. Stir the wet ingredients into the dry ingredients until the mixture is moist.
- Step 5Rest the mixture for 5 minutes.
- Step 6Then comes the fun, sticky part of rolling little balls of mixture into cookie shapes!
- Step 7Bake for approx 15 – 18 minutes. Cool completely. Store in an airtight container in the fridge or freezer.
- Step 8Note: I used my espresso glasses as a cheap and convenient mould.
- FAVOURITE 13
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