Looking for a healthier version of your favourite treat? These cookies from Leiths School of Food and Wine use wholemeal flour, oats and walnuts to create an ultra nourishing sweet bite
- Preparation and cooking time
- Prep:30 mins
- Cook:20 mins
- Easy
- Makes 16
- Freezable
- Healthy
Ingredients
- 100g butter at room temperature
- 1 egg
- 50g mashed ripe banana
- 1 tsp vanilla extract
- 100g light soft brown sugar
- ½ tsp grated orange zest
- 100g wholemeal flour
- ¼ tsp salt
- 1 tsp baking powder
- 100g rolled oats
- 25g desiccated coconut
- 50g chopped walnut
- 75g sultana or dark chocolate chips
Method
- STEP 1
Heat oven to 180C/160C fan/gas 4. Cream the butter and sugar together until well blended and smooth. Gradually beat in the banana, vanilla extract and egg. Add the zest. Mix well with a wooden spoon until thoroughly blended.
- STEP 2
In a large bowl, mix the flour, salt, baking powder, oats, coconut, walnuts and sultanas or chocolate chips. Stir the dry ingredients into the wet and mix thoroughly until a thick dough is formed. Line a baking sheet with parchment. Drop heaped tbsps onto the sheet, leaving a 5cm (2in) space around each one, and press down lightly. Bake for 15-20 mins until lightly browned. Cool.
