We are a house that needs a cookie or biscuit with a cuppa. So I came up with these when we had none in the house and were craving something sweet. I used 50g of fruit & chocolate buttons but you can use less if you don’t like a lot of fruit in your cookie. I love dried fruit. You can also swap the peanut butter for any nut butter or just use all unsalted butter. Finally, you should be able to use a flax egg if you are vegan. I made them as a cookie, however I think they would work just as well as a flapjack done in a tin and sliced into squares. They are a cross between a cookie and a flapjack, really Moorish, little crunch on outside but soft and crumbly on the inside. There is no extra added sugar so from that point of view they are also a good lunch box treat or picnic treat. As oats are a slow-release food, I love them for my mid-day pick me up, cuppa.
- 100g rolled oats (I use gluten-free oats, but use what you have)
- 50g unsalted butter
- 100g peanut butter
- pinch of salt
- 50g dried cranberries
- 50g sultanas
- 50g dark chocolate buttons/drops/chips
- 2 tbsp golden syrup
- 1 egg, beaten
- ½ tsp baking powder
- Preheat the oven to 180C fan & line a baking tray with a baking sheet or parchment.
- Blitz half your oats into a powder and melt the nut butter and real butter together.
- Place all the ingredients into a bowl and mix together until well combined.
- Using a tablespoon, spoon out the mixture onto your tray. 1 heaped spoon per cookie is enough. You can also roll the mixture into a ball (ping-pong size) and press gently onto the tray. They will spread when cooking.
- Cook in a preheated oven for 18 minutes, until just golden. Remove from the oven and let cool completely before eating.