I absolutely love baking sweet things! However, I haven’t done much of it since I started following a low sugar diet. I’ve kind of forbidden myself from having any treats at all.
But life without treats is just not fun. So I though I should create something that is still healthy and that I can eat without guilt.
I went through my pantry to see what I could find and I had oats, coconut, a mix of seeds and lots of peanut butter. So I thought about cookies straight away.
These cookies are so easy to make, and don’t take long to prepare at all. They are also packed with protein from the peanut butter, seeds and oats. And are sweetened with a small amount of coconut sugar and brown rice syrup. These vegan cookies are the perfect accompaniment to a cup of tea or coffee in the afternoon, or morning, or whenever you feel like having them.
Peanut butter, coconut and seed cookies
- Prep Time: 10m
- Cook Time: 20m
- Yield: 35 cookies
Ingredients
- 1 cup wholemeal spelt flour
- 1 cup rolled oats (blended into a flour)
- 1 cup desiccated coconut
- 1 cup 100% natural crunchy peanut butter
- 1/2 cup mixed nuts (I used sunflower, linseed and sesame)
- 1/3 cup coconut sugar
- 2 tablespoons brown rice syrup
- 2 tablespoons coconut oil
- 1 pinch salt
- 1/3 cup water
Instructions
- Preheat oven to 150 C.
- Combine all ingredients in a bowl.
- Form into 35 small balls. Divide the balls into 2 baking trays and flatten them down with your fingers making sure there is enough room around each biscuit.
- Bake for 25 minutes or until biscuits are golden brown. Transfer biscuits to a wire rack to cool. They may still be slightly soft when taken out of the oven but will crisp up when cooled.
- Store in an air tight glass jar.
Any thoughts?