I like to bake and we love these Seedy Fruity cookies. Baking your own is not only quick and easy but also you know what's in them. No additives or preservatives, long words or strange numbers!
These seedy fruity cookies are low in sugar but also have a natural sweetness from the dried fruits. Light and buttery they are a perfect blend of soft and chewy textures. Miss ND loves them. They are perfect to add to her after school snack box (which she hoovers up at great speed, she is a child with a healthy appetite and high energy levels!).
How to make Seedy Fruity Cookies
These seedy fruity cookies are so quick and easy to make. You can have a batch made in around 40 minutes cooling on a wire rack before the school run for hungry after schoolers!
First, in a large bowl, cream together the butter and sugar until it is light and fluffy. Next add all the dry ingredients and stir together into the butter and sugar.
Then finally add the beaten egg and vanilla extract and mix thoroughly until everything is completely combined.
Shape into walnut-sized balls (the batter will be sticky which is fine) and flatten them onto a lined baking tray. I use my macaron tin which keeps them evenly shaped. Bake for 12 to 15 minutes until golden brown. Cool on a wire rack. Eat!
More delicious cookie recipes:
Seedy Fruity Cookies
Ingredients
- 90 g/6 tablepoons of unsalted butter
- 50 g/¼ cup soft light brown sugar or coconut sugar
- 70 g/¾, heaped cup porridge oats
- 25 g/¼ cup wholemeal self-raising flour
- 25 g/¼ cup plain flour
- 25 g/¼, scant cup sunflower seeds
- 50 g/⅓ cup cranberry, dried apricot, raisin mix
- ½ tsp bicarbonate of soda
- ¼ tsp cinnamon
- pinch of salt
- 1 tsp vanilla extract
- 1 large egg, lightly beaten
Instructions
- Pre-heat your oven to 180°C/160°C fan/gas 4
- Cream together the butter and sugar until it is light and fluffy.
- Add all the dry ingredients and stir together into the butter and sugar.
- Then finally add the beaten egg and vanilla extract and mix thoroughly until everything is completely combined.
- Shape into walnut-sized balls (the batter will be sticky which is fine) and flatten them onto a lined baking tray. I use my macaron tin which keeps them evenly shaped.
- Bake for around 12 to 15 minutes until golden brown. Cool on a wire rack.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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HonestMum
Oh these look wonderful, so healthy too! Thanks for linking up to #tastytuesdays x