Oat cookies - Healthy and yum (It’s true!) Gluten free. *Protein, *Fibre *fats.

Make a batch of these this weekend, pop in the freezer. It's an investment! Racing off to work, going on a hike, friends pop in, school lunches. Grab and go. These make an easy breaky.

1. No refined carbohydrates

2. Low sugar

3. Great source of energy

4. Fuel for the good gut bacteria (those trillions of best friends in your gut)

5. Essential protein and healthy fats in the nuts and seeds

6. Making snack time healthy

This humble cookie has many variations. I used to make them with wholemeal flour, now use almond meal and flax meal instead. Just before we came into quarantine in Australia, I also made a batch without sugar, because I'd run out! I added some choc chips and a little more honey and cinnamon. They tasted great! They were an essential source of fibre, nutrients and energy, whilst bailed up in a hotel room.

Each batch varies - play around with the nuts, seeds, choc chips and or sultanas, and honey.

Ingredients

• 2 cups oats

• 225 g butter /8oz (pasture-raised)

• ¼ cup hemp seeds

• ¼ cup sunflower seeds or pumpkin seeds

• ¾ cup shredded coconut

• ½ cup flax meal (+ 3 tablespoons water)

• 1.5 cups almond meal

• 2 generous tablespoons raw honey

• 1 teaspoon cinnamon

• 1/3 cup dark choc chips – or sultanas

• Optional – couple grinds of salt

• 1 egg (Optional. The egg helps to bind the ingredients and adds extra nutrients)

The quality of the ingredients matters. It's an investment in your health

Method

Put the dry ingredients in a large mixing bowl (except choc chips).

Melt butter slowly in a pan, add the honey, so just melted, not cooked. Pour into the dry ingredients.

Add 3 tablespoons of water (may need more) to the pan, to rinse out the remaining butter, then and add this to the bowl of ingredients.

Stir altogether. Allow to cool if adding choc chips, so they keep their shape

Add choc chips or sultanas. Mix well.

Shape into balls and flatten slightly when placing on a baking tray. I use a 1.5 tablespoon scoop.

There’s no flour, so they don’t spread.

Bake at 150c or 305 for 18-20 mins. Increase the temp and cooking time for a crunchier cookie.

Enjoy, Laura x