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).

We acknowledge the Traditional Owners of the country on which we work and live, the Peramangk people. We pay our respects to their Elders past, present, and emerging.

  • Katrina Schilling
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ph 0423 742 454

e info@bunmarkhealth.com

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