oat, almond and chia cookies

  • 10 fresh dates (150g), pitted 
  • 1 cup (90g) rolled oats
  • ⅓ cup (80ml) milk
  • ½ teaspoon cinnamon
  • 1 egg
  • ¾ cup (120g) almonds, roughly chopped 
  • 2 tablespoons white chia seeds
  • 2 tablespoons maple syrup
  1. Preheat oven to 180°C (350°F). Place 8 of the dates in a bowl and cover with boiling water. Set aside for 10 minutes to soften. Drain and mash with a fork. Finely chop the remaining dates and place in a large bowl. Add the mashed dates, oats, milk, cinnamon, egg, almond, chia and maple syrup. Mix well to combine.
  2. Roll 2 tablespoonfuls of the mixture into a ball and place onto a large lightly-greased baking tray lined with non-stick baking paper. Flatten slightly. Repeat with the remaining mixture. Cook for 15 minutes or until golden. Cool on the tray for 5 minutes before transferring to a wire rack to cool completely. Makes 10

TIP:
These will keep in an airtight container in the refrigerator for 5–7 days.

Photography: William Meppem 

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