Chewy Oatmeal Cookies with Currants
Serves
20
Total Time
30mins
Calories
128
I do love a good chewy cookie. The mixed peel almost disappears completely into the overall blend of tastes. YUM, and so easy! Almost too easy.
- Maple syrup60 g
- Black molasses50 g
- Butter120 g
- Buckwheat flour100 g
- Coconut flour50 g
- Baking soda1 teaspoon
- Rolled oats100 g
- Pink himalayan salt flakes1 pinch
- Candied citrus peel30 g
- Golden caster sugar100 g
- Raw cane sugar50 g
- Currants120 g
Ingredients
- 1. Pre-heat oven - 160°C
- 2. Add maple syrup, black molasses and butter to the TM5 bowl
- 3. Heat for 5 min, 90°C, speed 1
- 4. Then add buckwheat flour, coconut flour, baking soda, rolled oats, pink Himalayan salt flakes, candied citrus peel, golden caster sugar and raw cane sugar to the mixture
- 5. Blend for 10 sec, speed 5
- 6. Then add currants to the mixture
- 7. Blend for 5 sec, speed 5
- 8. So while that is happening, line 2-3 trays with baking paper
- 9. Divide mixture between trays using a dessertspoon
- 10. Bake - 10 min, 160°C
- 11. Turn the trays
- 12. Bake - 10 min, 160°C
- 13. Leave on the trays as they cool on a rack
Method
Make this recipe in the Fresco Recipes App
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