Apple Crumble Breakfast Cookies
- Prep Time20 min
- Cook Time12 min
- Total Time32 min
- YieldMakes 12
Dry Ingredients
- 2 cups Chantal Örganics Apple Crumble Grainola
- 3/4 cup Chantal Örganics Desiccated Coconut
- 1/2 cup Chantal Örganics Buckwheat Flour
- 1/2 cup ground almonds
- 1 tsp Chantal Örganics Ground Cinnamon
- 1 tsp Chantal Örganics Baking Powder
- 1/2 tsp Chantal Örganics Fine Sea Salt
Date Mixture
- 1 cup dates
- 1/2 tsp Chantal Örganics Baking Soda
- 3/4 cup boiling water
Wet Ingredients
- 1/4 cup Chantal Örganics Coconut Oil, melted
- 1/4 cup Chantal Örganics Apple Syrup
- 2 Tbsp Chantal Örganics Almond Butter
Method
Place the dates in a heat proof bowl, sprinkle over the baking soda and pour over the boiling water. Allow the dates to soak while measuring out the rest of the ingredients.
Preheat the oven to 170ºC fan bake and line 2 baking trays.
Combine all the dry ingredients in a mixing bowl and stir well to combine.
Melt the coconut oil either in a small pan over low heat or in a microwave.
Combine the coconut oil with the remaining wet ingredients and stir until smooth.
Place the date mixture in a food processor and blend until you have a date paste (a few chunks are ok).
Add the wet and dry ingredients to the date paste in the food processor and pulse to combine.
Place spoonfuls of mixture onto the prepared baking trays and shape into round cookies – aim for 6 cookies per tray.
Bake the cookies in the centre of the oven for 10 to 12 minutes, or until the tops look set and they feel firm when pressed lightly.
Remove cookies from the oven and allow them to cool on the baking trays for 10 minutes, before transferring to a wire rack.
Store cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 1 month.
