These yummy date and oat cookies are jam-packed with energy giving complex carbohydrates, beneficial unsaturated fats and protein. Perfect for a lunchbox or after school 1 cup (120 g/41/4 oz) wholemeal flour 2 cups (200 g/7 oz) rolled oats 1 teaspoon cinnamon 1/2 cup (125 ml/41/2 fl oz) raw organic honey 2 tablespoons tahini 1/2 cup (125 ml/41/2 fl oz) light olive oil 1/2 cup (125 ml/41/2 fl oz) low-fat milk 1/2 cup (88 g/3 oz) diced dates 1/4 cup (43 g/11/2 oz) sunflower seeds 2 tablespoons of linseeds
- Preheat oven to 180oC (350oF/Gas 4). Line a baking tray with baking paper.
- In a bowl add all dry ingredients and mix until well combined.
- In another bowl add all liquid ingredients, whisk until well combined. Pour liquid into dry mixture and combine. Gently fold in dates, linseeds and sunflower seeds.
- Use 1 tablespoon of mixture for each cookie and place them on baking tray. Press cookies flat with the back of a fork and pat them around the edges to make perfectly round cookies. Bake for 25 minutes or until lightly browned.
Makes 30 medium sized cookies.