Breakfast cookies

  • 110g wholemeal pastry flour
  • 75g plain flour
  • 1/4 tsp salt
  • 1/2 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1/2 tsp bicarbonate of soda
  • 30g unsalted butter
  • 60ml rapeseed oil
  • 3 tbsp caster sugar
  • 45g dark brown sugar
  • 1 egg
  • 60ml strained carrot baby food
  • 1 tsp vanilla essence
  • 45g rolled oats
  • 25g bran cereal flakes
  • 45g sultanas
  • 45g walnut pieces, lightly toasted in a dry frying-pan for 2 minutes, until fragrant and chopped

Serves: 12 cookies, serving size 1 cookie

1) Place rack in center of oven and preheat oven to 180°C/ gas mark 4. Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl.

2) Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about one minute.

3) Add egg, carrot puree and vanilla and beat an additional 30 seconds. Add flour mixture and beat an additional 30 seconds. Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough.

4) Line a large cookie sheet with parchment paper. Using between three to four tablespoons of batter, form a ball and place on baking sheet. Repeat with remaining batter, leaving about 8cm between cookies.

5) Wet hands and use palm of hand to flatten cookies until about 12cm thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.

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