Seedy Fruity Cookies
Servings 12 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.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Seedy Fruity Cookies
Serving Size
1 g
Amount per Serving
Calories
133
% Daily Value*
Fat
8
g
12
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
3
g
Cholesterol
32
mg
11
%
Sodium
217
mg
9
%
Carbohydrates
14
g
5
%
Fiber
1
g
4
%
Sugar
7
g
8
%
Protein
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.
*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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