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Oat and Walnut Cookies


Makes about 12


2 cups plain, rolled oats (not quick or flavoured oats)

1/4 cup chopped almonds

1/4 cup chopped walnuts

2 Tbsp chia seeds

3 tablespoons extra virgin olive oil

3 tablespoons raw honey or preferred syrup

2 Tbsp melted coconut oil

1 teaspoon vanilla extract

Pinch unrefined sea salt

¼ teaspoon baking soda

4 tablespoon water


  1. Preheat oven to 170°C

  2. Combine all dry ingredients in a large bowl

  3. Make a well in the centre and add oils, syrup, water, and vanilla. Mix until well combined. Gather a small handful and squeeze, if the mixture does not stick together add one teaspoon of water at a time until it is wet enough.

  4. Line a large tray with unbleached baking paper.

  5. Roll golfball-sized biscuits, place on tray and flatten gently with a fork to form the cookies.

  6. Bake for 20 minutes or until golden brown.

Store for up to 5 days or as long as you can hold out from eating them all!

For a sugarless version, add 2 tsp of cinnamon powder and 2 drops of liquid stevia.

For something a littler fancier and added nutritional value you might like to include the following:

  • 1-2 tsp ground cinnamon powder - a fantastic natural sweetener that gives a spiced flavour and promotes healthy blood sugar regulation.

  • 1/2 tsp ground ginger - also slightly sweet and bit bitey. An incredibly therapeutic spice that is anti-inflammatory, improves circulation, and aids digestion. Perfect for after dinner.

  • 1 small ripe, mashed banana; or 2 Tbsp fresh or thawed berries - For a little extra sweetness, fibre and (antioxidants if using berries).


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