Chewy, wholesome oat cookies with a golden crumb — packed with walnuts, seeds and dried fruit, then half-dipped in dark chocolate and finished with flaky salt.
Serves 10
Nutrition (per serving, estimated)
- Energy: 284 kcal
- Protein: 6 g
- Fat: 16 g
- Carbohydrate: 32 g
- Fibre: 5 g
Estimated values.
Ingredients
- 130 g rolled oats
- 75 g oat flour
- 30 g pumpkin or sunflower seeds
- 70 g walnuts (or any nut), chopped
- 70 g dried apricots or dates, chopped
- 30 g dried cranberries, chopped
- 60 g maple syrup
- 60 g vegan butter, melted
- 80 g mashed banana (or applesauce)
- 25 g nut or seed butter
- 1½ tsp cinnamon
- Pinch of salt
- 50 g dark chocolate + ½ tsp coconut oil, to coat
- Flaky salt, to finish
Method
- Preheat the oven to 180°C and line a tray with baking paper.
- Whisk the melted vegan butter, mashed banana (or applesauce), nut butter and maple syrup until combined.
- Fold in all the dry ingredients, then divide and shape into 10 cookies.
- Bake for about 20 minutes, until the edges turn dark golden — the centres should stay soft and chewy (bake a little longer if you prefer them crunchy).
- Melt the dark chocolate with the coconut oil.
- Dip the cooled cookies halfway into the chocolate mixture and sprinkle with flaky salt. Let set before serving.