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Oatmeal Sultana Cookies


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Ingredients

15 piece(s)

Oatmeal Sultana Cookies

  • 125 g almond butter
  • 1 --- egg
  • 75 g Maple syrup
  • 30 g coconut oil, melted
  • 1 level tsp vanilla extract
  • 1 level tbsp arrowroot flour, or cornstarch
  • 1 heaped tsp ground cinnamon
  • .5 level tsp ground nutmeg
  • 1 level tsp baking soda
  • 120 g rolled oats
  • 75 g sultanas
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Recipe's preparation

  1. Preheat oven to 180 C and line a baking tray with baking paper or oven mat. Set aside.
  2. Add the almond butter, egg, maple syrup, coconut oil and vanilla for 20secs on speed 4.
  3. Add the arrowroot powder, cinnamon, nutmeg, and baking soda and mix for 10 secs on speed 3.
  4. Scrap down sides if needed. Mix again for 5 secs on speed 3.
  5. Add the oats and sultanas in and stir in for 15secs on speed 3 Counter-clockwise operation reverse.
  6. Using a rounded Tablespoon, drip the dough onto your prepared baking sheet spacing them about 5 cm apart.
  7. Bake cookies for 10-12 mins, until edges begin to turn golden brown. They'll seem a little soft and underbaked at first, but they'll continue to firm up as they cool. Allow the cookies to cool on the baking sheet for about 10 minutes before transfering them to a wire rack to cool completely. Once they have cooled, cover them tighly in airtight container at room tempture for up to 7 days or freeze for up to 3 months.
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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