Cookies that will help you stay fuller for longer.
125ml extra virgin olive oil light in flavour
1⁄2 cup brown sugar, firmly packed
1 free-range egg
1 cup pitted dates, very thinly sliced
1⁄2 cup rolled oats, plus extra 1⁄4 cup
1⁄4 cup pepitas, plus extra 1⁄4 cup
1⁄4 cup flaked almonds, plus extra 1⁄4 cup
1 Tbsp chia seeds
1 cup plain flour
1 tsp bicarbonate of soda
2 tsp ground cinnamon
Whisk oil, sugar and egg in a large bowl until smooth.
Stir in dates, oats, pepitas, almonds and chia seeds. Sift in flour, bicarb and cinnamon. Mix until combined. Cover bowl and refrigerate for 30 minutes or until mixture firms slightly.
Preheat oven to 180°C fan- forced (200°C conventional). Line 2 oven trays with baking paper. Combine extra oats, extra pepitas and extra almonds in a shallow bowl.
Divide dough into 12 (about 2 Tbsp each) and roll into balls. Roll balls in oat mixture, gently pressing to coat. Slightly squash balls into a patty shape.
Arrange on trays 4cm apart and bake for 16 minutes or until golden and firm to touch. Cool on trays. Serve.