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
Preheat oven to 170°C
Combine all dry ingredients in a large bowl
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.
Line a large tray with unbleached baking paper.
Roll golfball-sized biscuits, place on tray and flatten gently with a fork to form the cookies.
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).