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Breakfast Cookies (for anytime of the day!)

I don’t know about you, but I am a real cookie fan…in fact, if the truth be known I could survive on them! Bad you say? Well, not if the cookies are full of good fruits and fibre and wholemeal flour…at least it is a good ‘start’.

Try playing around with these cookies – if you don’t like nuts – simple, don’t add them! But maybe try dried cranberries or a handful of shredded coconut instead. (Or if you are me, a few handfuls of chocolate chunks rarely go amiss…) In using the baby food (strained carrots), there is no need to peel, chop, cook, strain etc., keeping the recipe as simple as possible for you. These are great for the whole family, anytime of the day and perfect to take to work or put in a lunchbox. They freeze really well, and keep for close to a week in an airtight container, too. Happy baking!

Ingredients: (makes around a dozen cookies)

110g wholemeal pastry flour

75g plain flour

¼ tsp salt

½ tsp ground nutmeg

1 tsp ground cinnamon

½ tsp bicarbonate of soda

30g unsalted butter

60ml canola oil

3 tbsp caster sugar

45g dark brown sugar

1 egg

60ml strained carrot baby food

1 tsp vanilla essence

45g rolled oats

25g bran cereal flakes

45g sultanas

45g walnut pieces, lightly toasted in a dry skillet for 2 minutes, until fragrant and chopped (optional)


1. Place the rack in the centre of the oven and preheat oven to 180°C/Gas 4. Whisk together the flours, bicarbonate of soda, cinnamon, nutmeg and salt in a medium-sized bowl.

2. Combine the butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down the sides if necessary, until sugars have dissolved and mixture is light in colour (about 1 minute).

3. Add egg, carrot puree and vanilla and beat for an additional 30 seconds. Add the flour mixture and beat for another 30 seconds. Add oats, flakes, raisins and walnuts and mix over a low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough.

4. Line a large cookie sheet with parchment paper, then using between 3 to 4 tablespoons of batter (depending on how big you want them to be), form a ball and place on the baking sheet. Repeat with remaining batter, leaving about 8cm between cookies.

5. Wet hands and use the palm of your hand to flatten the cookies until about ½cm thick. Bake for 12 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer them to a wire rack to cool completely.


By Alyssa Savage

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