These lovely cookies (which can also be gluten and wheat free) are packed with goodness. They are an ideal way to start the day, perfect for lunch boxes ( kids and adults that is) and.. you can have them soft and chewy or crisp and crumbly!
125g wholemeal or spelt flour
150g porridge oats
1/2 tsp bicarbonate soda
a pinch of sea salt
1/2 tsp ground cinnamon
100g dark or light brown sugar
4 tbsp maple syrup or agave nectar
1 large carrot coarsely grated
100ml olive or coconut oil
100g chopped dried fruit (raisins, dates, apricots, figs)
100g chopped nuts or seeds
Grated zest of 1 lemon (optional)
Preheat oven to 180°C . Mix the flour ( or spelt), oats, baking soda and salt in a big bowl. Add the remaining ingredients and mix everything together. Scoop by the tablespoon and press into rounds on an oiled baking sheet, approx a dozen per tray. Bake for 10 mins, or till just starting to set and just picking up a little colour. They’ll set to be soft and chewy like this. If you’d prefer them crisp, flip the cookies over and return to the oven for a further 3-5 mins to crisp up the bottoms.