Cookies don't have to be a guilty pleasure - these tasty treats from Leiths School of Food and Wine are superhealthy
- Cooking Time Prep 30 mins
Cook 20 mins - Skill Level Easy
- Servings Makes 16
Kcalories
167
Protein
3g
Carbs
19g
Fat
9g
Saturates
5g
Fibre
2g
Sugar
11g
Salt
0.18g
- 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 walnuts
- 75g sultanas or dark chocolate chips
- 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.
- 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.
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