Updated: Feb 20, 2018
A healthy snack, that's easy to make, that even my kids love!
1 egg or for vegans: 1 flax egg (1 tablespoon ground flaxseeds + 3 tablespoons water, stir well and leave to rest in the fridge for ten minutes before using)
½ cup almond butter (or nut butter of your choice)
1 medium banana, mashed
2 tablespoons maple syrup
½ cup rolled oats
½ cup quinoa flakes
⅓ cup cranberries *
1 tsp baking powder
1 tsp cinnamon
¼ tsp sea salt
1 tsp vanilla essence
1 tbsp chia seeds
Handful of chopped nuts (optional)
* Handful of cacao nibs (optional replacement to cranberries)
Preheat the oven to 180 degrees C or 350F. Line a baking tray with greaseproof paper.
Mix together in a large bowl the egg (or egg replacement) , almond butter, vanilla essence and maple syrup until smooth. Then add the oats, quinoa flakes, cinnamon, cranberries, chia seeds, salt & nuts if using. Using 1-2 tablespoons of the mixture per cookie, spoon it out onto the baking tray into rough circles, until all the mixture is used up.
Put it in the fridge for about 30 minutes to chill and then the cookies shouldn’t spread when they are cooking.
Bake for approximately 12 minutes, or until slightly golden. You will need to keep an eye on them!
Let them cool slightly before removing from the tray so they don’t break.