Seed ,dried fruit & oat cookies

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.

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