TOTAL TIME: 30 MIN
SERVINGS: 5
CALORIES/SERVING: 200 CALS
INGREDIENTS
80g dry rolled oats
40g all-purpose flour
60g pitted Medjool dates
30g rice malt syrup
100ml unsweetened almond milk
20g almond butter (no added sugar)
20g raw, unsalted cashews, chopped
10ml extra virgin coconut oil
1 tsp. (2g) baking soda
1 tsp. cinnamon
METHOD
Pre-heat oven to 180 degrees and line a baking tray with baking paper
Soak the dates in water for 5 minutes or until they become soft. Drain the water and transfer the dates to a food processor
Add all the ingredients into the food processor and process until all the ingredients are combined
Scoop the mixture onto the tray and form 5 large cookies. Bake the caramel oat cookies in the oven for 10 minutes or until they turn golden brown
Once cooked remove from the oven and serve 1 cookie. Keep the leftover cookies in the pantry to have as a snack throughout the week
NUTRITION
Serving size 74g
Calories 200 cal
Protein 3.8g
Fat, total 8.1g
- saturated 2.4g
Carbohydrate 27.3g
- sugars 8.5g
Sodium 199mg