Name: High Fibre Cookies
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 16
Ingredients: 125g unsalted butter; 1 medium egg; 1 tsp vanilla extract; 100g wholemeal flour; 100g oats; 60g white sugar; 2 tbsp ground or milled flaxseed; 1/2 tsp bicarbonate of soda

Description

Crunchy cookies, high in fibre, made from oats, wholemeal flour and flaxseed. A brilliant afternoon snack for kids or to pop into school lunchboxes

Ingredients

125g unsalted butter
1 medium egg
1 tsp vanilla extract
100g wholemeal flour
100g oats
60g white sugar
2 tbsp ground or milled flaxseed
1/2 tsp bicarbonate of soda

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Instructions

Preheat the oven to 180c and line two baking sheets with parchment paper.
Add the butter, egg and vanilla extra to a food processor and blend until combined.
Add the wholemeal flour, oats, sugar, flaxseed and bicarbonate of soda and blend again.
Take a heaped tablespoon of the mixture and form into a small cookie shape, then place on the baking sheet.
You should be able to make 16 cookies from the mixture, 8 per baking sheet.
Bake in the oven for 17 minutes.
Leave the cookies to cool on the baking sheet for 5-10 minutes to allow them to firm up.

Notes

These cookies will keep in an airtight container at room temperature for 3 days.

They can also be frozen for up to 3 months. Defrost at room temperature in a couple of hours.