They really be tasting gooooooooddddd!!😋I had to have one fresh out the oven!🤫 These cookies are so delicious with burst of sultana flavour when you take a bite into these chewy cookies!
Wet Ingredients:
~ 1 banana, mashed
~ 2 eggs
~ 1 Tablespoon of coconut oil
~ 2 Tablespoons of Pure harvest Rice Malt Syrup
Dry Ingredients:
~ 1 cup of Rolled Oats
~ 1/2 Teaspoon of cinnamon
~ 1/4 cup of raw buckwheat
~ 1/2 cup of almond meal
~ 1/2 cup of sultanas
~ Pecans (enough for one in each cookie)
Method:
1. Preheat oven to 180 Degrees Celsius. Line a large baking tray with baking paper. Grease the baking paper with coconut oil.
2. Add the wet ingredients to a medium sized glass mixing bowl. Whisk until combined.
3. Add in the rest of the Dry ingredients and mix with a spatula until a doughy consistency forms. Fold in the sultanas.
4. Dollop about 2 Tablespoons of mixture* onto the baking tray and push a pecan onto the top of the cookie. Repeat for each cookie.
5. Place in the oven for 12-14 minutes (depending on your oven). Keep an eye on the cookies just in case they start to burn.
6. Once done, take them out of the oven and wait 5-10 mins until taking them off the baking paper**. Store in the fridge for about 5-6 days. Store in the freezer for 1 month.
Hope you enjoy these yummy and homely cookies as much as I do!!!
Notes:
*depending on how big you want the cookies to be, experiment with what size you prefer.
**I recommend using a spatula or flipper to slide under the cookies so they don't break when trying to get them off the baking paper.
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