Perfect with a cup of tea!
Suitable for Dairy-free | Free from refined sugars
Makes 12
Prep time 10 minutes
Cook time 15 minutes
Ingredients
- 110g self-raising flour *
- 60g porridge oats *
- 60g coconut blossom nectar *
- 60g dairy-free sunflower spread
- 75g crunchy peanut butter *
- 1 tbsp runny honey *
- 2 tbsp nut milk *
- About 90g sugar free strawberry fruit spread concentrated *
* Available at Holland & Barrett
Method
Step 1
Heat the oven to 190ºC/170ºC fan/gas mark 5. Line a large baking sheet with parchment. Sift the flour into a bowl and stir through the oats and coconut nectar. Add the spread and gently rub through the mixture using your fingers till it resembles fine breadcrumbs.
Step 2
Make a well in the centre of the mixture and add the peanut butter, honey and milk. Using a large wooden spoon, mix everything together. Using a dessert spoon, spoon 12 balls of mixture onto the prepared sheet, spaced well apart. Dip the spoon in water and use the back to flatten the balls of mixture out with a good dip in the centre. Cook for 15 minutes until nicely browned around the edges.
Step 3
Cool the cookies completely on a wire rack, then blob a ½ teaspoon of fruit spread in the dip of each cookie before eating. These are best eaten on the day they’re made.
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