Flourless Chewy Cherry Bakewell Spongy Oat Cookies

A quick, easy healthier sweet treat any time of day!

These cookies are a cross between a sponge cake and a cookie texture

READY IN LESS THAN 30 MINUTES!

Makes 4 large cookies

INGREDIENTS

50g (½ cup) ground oat flour

25g (¼ cup) desiccated coconut

¼ tsp baking powder

¼ baking soda

1 medium egg lightly beaten

40g honey

½ tsp almond extract (not essence)

4 glacier cherries, finely chopped (optional)

INSTRUCTIONS

Preheat oven 180ºc / 160º fan and line a baking tray

In a large mixing bowl combine the ground oat flour, coconut, baking powder and bicarbonate soda

Add the the lightly beaten egg, honey, chopped cherries and almond extract into the dry ingredients and mix everything together until all of it is combined. The mixture should be quite stiff, well able to hold itself, but should be a little wet, enough to drop of a spoon. If your mix is too dry add 1-2 tsps of water and mix again

Using a spoon, spoon 4 circles of the mixture onto your baking tray, making sure you leave enough room between each one as they will spread

Place in the oven and bake on the middle shelf for approx 15-17 minutes until the cookies take on a nice golden colour around the edges, but are still soft to touch

Leave on the baking tray for about 10 minutes to cool, then transfer carefully to a cooling rack and allow the cookies to cool completely

Comments

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