Sultana, Cacao and Oat Cookies

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You like soft and chewy. He likes thin and crispy. And the kids don’t care as long as they can see chocolate. If only there were a chocolate chip cookie recipe that pleased everyone….

I had the priviledge of attending an urban pre-natal retreat in 2016 hosted by Wellineux. Apparently I’m hard to buy for so it was a birthday gift from my husband and son. The retreat was a one day sanctuary involving yoga, mindfulness and creativity sessions, a relaxing massage and an amazing kinesiology session. Not to mention the company of an intimate group of other wonderful expectant mumma’s and delightful facilitators from the Wellineux team. Throughout the day we were also fed the most delicious nourishing and wholefood snacks. It truly was an opportunity to relax, rejuvenate and reconnect.

I regularly follow Wellineux and their exciting events. From time to time they publish the recipe for one of the delectable snacks they make for their retreat guests.

Given I have a cookie obsessed toddler, I’m always on the look out for new recipes that are gluten free, contain wholefoods and have no refined sugar.

When I saw this recipe, I just had to try it! Of course I needed to convert it to Thermomix friendly to make the next batch easier and quicker. My version is slightly different to the original as I had to make a few substitutions based on what I had on hand.

The verdict? Another winning cookie recipe that will be on the regular rotation list in our house.

Give them a try and let me know what you think.

And head over to the Wellineux website to check out their amazing offerings on all things health and wellness!

Happy baking!

Print Recipe
Sultana, Cacao and Oat Cookies
A delectable cookie that is gluten and refined sugar free
Course Sweet treats
Prep Time 10 minutes
Cook Time 12 minutes
Servings
cookies
Ingredients
Course Sweet treats
Prep Time 10 minutes
Cook Time 12 minutes
Servings
cookies
Ingredients
Instructions
  1. Preheat oven to 180 degrees celcius
  2. Line a baking tray with baking paper
  3. Place oats, dessicated coconut, rice flour, sugar and baking powder in the bowl. Mix thoroughly on Speed 4 for 5 seconds
  4. Add nut butter, coconut oil and egg to bowl Mix on Speed 5 for 15 seconds
  5. Add sultanas and cacao nibs to bowl Mix on Reverse Speed 3 for 5 seconds
  6. Roll dough into walnut sized balls and place on baking tray leaving space for them to spread slightly Flatten the balls with your hands or a spatula
  7. Place in the oven and bake for 12 minutes or until slightly golden
  8. Allow to cool on trays for 10 minutes before removing
  9. Store in an airtight container in the pantry
  10. Suitable for freezing
Recipe Notes

Oats are technically gluten free but as they are grown on crops rotating with gluten containing grains there is often cross contamination. Look for Bob's Red Mill branded oats which aren't rotated with gluten containing crops. Additionally some people sensitive to gluten are also sensitive to avenins (a protein in oats) so should stay away from them.

Any type of nut butter could be used - peanut, almond, cashew, ABC. Mix it up as I often find this slightly changes the taste.

If you don't have sultanas, try currants or cranberries!

I used an egg instead of soaking the flax seeds in water (as per the orginal recipe) as I didn't have any on hand. Use the flaxseed and water if you require egg free.

Adapted from Wellineux.

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