Using stevia in this recipe reduces the total sugar content right down so that you can enjoy a real fruit and nut cookie without guilt!
- Yield: 25
- Cooking Time: 15 Minutes
- cooking spray, for oiling
- 4 tbsp groundnut oil
- 2¼ oz (60 g) baking margarine (from a block), at room temperature
- ½ oz (15 g) stevia granules
- 2 tbsp clear honey
- 1 large egg
- 1 tsp vanilla extract
- 5½ oz (150 g) plain wholemeal flour or spelt flour
- 3½ oz (100 g) plain white flour
- 5½ oz (150 g) rolled oats
- 4½ oz (125 g) medium oatmeal
- 1 tsp bicarbonate of soda
- ¼ tsp salt
- 7 oz (200 g) blueberries
- 2¾ oz (80 g) chopped hazelnuts
How to Make It
- Preheat the oven to 180°C/350°F/Gas Mark 4. Spray a large baking tray with cooking spray.
- In a large mixing bowl, beat together the oil, margarine, stevia granules and honey until creamy, then beat in the egg and vanilla extract with 1 tablespoon of the flour.
- In a separate bowl, combine the wholemeal flour, white flour, oats, oatmeal, bicarbonate of soda and salt. Add the blueberries and hazelnuts and gently stir to combine (you don’t want the blueberries to break up at this stage).
- Stir the flour mixture into the oil mixture until thoroughly combined. Drop 25 spoonfuls of the mixture onto the prepared baking tray.
- Bake the cookies in the preheated oven for about 15 minutes, until set around the edges and golden but still with some ‘give’ in the centre if you push with your thumb.
- Using a spatula, transfer the cookies to a wire rack to cool completely. Store in an airtight container for up to 1 week.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.