You’ll eat these oat cookies in one go.
250g rolled oats
70g demerara sugar
50g chopped almonds (reserve some for the top of the cookies)
60g melted butter
1 teaspoon maple syrup or runny honey
1 teaspoon vanilla extract
½ tsp salt
1. Preheat the oven to 180C/350C/Gas 4.
2. Mix all the ingredients together in a bowl. Plop spoonfuls of the mixture onto parchment-lined baking sheets, leaving space between each one (see our photograph). You will probably only fit six small cookies on each tray as they spread when baking so do them in batches.
2. Bake at 180C/350C/Gas 4 for 14 to 16 minutes until golden.
Recipe tip: Rub a little vegetable oil over a spoon and use it to press the cookies down gently to flatten them before baking. The oil will stop the spoon sticking to the mixture.
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Photography copyright foodpixies.com