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Pumpkin seed and raisin oat cookies

 Serves: 8 75g (3 oz) wholemeal self raising flour 75g (3 oz) porridge oats 75g (3 oz) sugar 75g (3 oz) coconut oil 40g pumpkin seeds 50g raisins 1 tablespoon agave nectar 1 tablespoon milk Method
 Preparation: 10min Cooking time: 10min 1. Preheat oven to 180 C / Gas mark 4. Line a baking tray with baking parchment. 2. Mix the rolled oats, flour, sugar, pumpkin seeds and raisins in a large bowl 3. Melt coconut oil in a saucepan and add agave nectar and milk. Stir until heated through. 4. Add to the pre-mixed dry ingredients and mix until combined. 5. Spoon onto a baking tray and shape into 8 rounds. 6. Bake in preheated oven for 10 to 12 minutes, or until golden brown. 7. Leave to cool

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