Strawberry oat breakfast cookies
- Prep: 15m
- Serves: 10
- Cook: 16m
Ingredients
All to be sourced organic where possible
- 1 egg or 1 chia egg (1 tbsp ground chia seeds in 3 tbsp of water)
- 120g strawberries
- 200g rolled oats
- 1 tsp baking powder
- 1 tsp ground ginger
- ¼ tsp salt
- 200g almond butter
- 75ml maple syrup
- 1 tsp vanilla extract
Recipe by
Method
- Heat the oven to 180°C / 160°C fan / gas mark 4. Line two oven trays with baking parchment.
- If using a chia egg, prepare it by mixing the chia seeds and water. Set aside for 10 mins.
- Mash half of the strawberries to a purée and finely dice the other half. Set aside. In a large bowl, mix together the oats, baking powder, ground ginger, egg and salt.
- Heat the almond butter in a pan on a gentle heat. When it has melted a little, remove from heat and mix in maple syrup and vanilla extract.
- Combine the almond butter mix with the oat mix. Fold in the purée and finely chopped strawberries.
- 1 heaped tablespoon at a time, spoon the cookie mixture onto the oven trays, forming 5-7cm diameter rounds. Flatten each one to an even thickness with a spoon. You might find it easier to use a large round cookie cutter as a guide.
- Bake in the oven for around 15 minutes until golden and firm.
- Once done, remove from the oven and leave to cool completely before transferring onto a serving plate.
