High Fibre Cookies
16 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
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
- ยฝ tsp bicarbonate of soda
Method
- Preheat the oven to 180c and line two baking sheets with parchment paper.
- Add the butter, egg and vanilla extract 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.