Healthy Kids Cookie
Its week 5 into Term 2 and I have decided the kids need a heartier Cookie to have before sport, at recess or after school with their hot cocoa or smoothie.
Watching the other kids eat their choc chip cookies and muesli bars before Netball and Soccer training gave me inspiration. I came up with a nutritious spin on the old favorite Corn Flake Cookie.
it goes like this;
Preparation time: 12 minutes
total cooking time: 20 minutes
130g Organic butter softened / you can use coconut oil or ghee
1/4 cup coconut or brown sugar otherwise can use Maple syrup
2 eggs, lightly beaten
1 vanilla pod - scrape out the bean and use
2 tbsp of dried cranberries or.... you can use chocolate chips - they need a bit of everything!
1 1/2 cups desiccated coconut
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
2 cups buckwheat flour
3 cups whole oats
(to make them gluten free you can add Quinoa flakes and Rice flour)
Preheat oven to moderate 18-deg C. Line a 32 x 28cm biscuit tray with baking paper.
1. Use electric beater, beat butter and sugar in small mixing bowl until light and creamy. Add eggs gradually, beating thoroughly after each addition. Add vanilla; beat until combined.
2. Transfer mixture to a large mixing bowl; add cranberries and coconut. Using a metal spoon, fold in sifted soda, powder and flour. Stir until ingredients are just combined and the mixture is almost smooth. Add the oats and mix in well with your hands - you may need to wet your hands with warm water to help combine.
Roll into balls and spread evenly onto your trays - press down to form even Cookies. Allow room for spreading.
3. Bake for 20 minutes or until crisp and golden. Transfer biscuits to a wire rack to cool. Store in an airtight container.
My girls enjoy them before training it feels good that I know they have a nutritious snack. LISA