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Ingredients

  • 120 g butter at room temperature
  • 1/3 cup lightly packed light brown sugar
  • 1 or 2 eggs (for extra protein)
  • 1 tsp vanilla extract
  • 1/2 cup Wheatgerm
  • 1/2 cup plain flour or 1/4 cup coconut flour
  • 1/2 tsp baking powder
  • 3/4 cup Rolled Oats
  • 1/4 cup Chia seeds
  • 1/4 cup Pumpkin seeds
  • 1/4 cup Sunflower seeds
  • 2 tbsp Linseeds
  • 2 tbsp sesame seeds
  • 1/4 cup dried cranberries or sultanas
  • 2 tbsp desiccated coconut
  • 30 g dark chocolate choc chips

Method

  • 1

    Preheat the oven to 180 degrees and line 2 baking trays with grease-proof paper.
  • 2

    Cream the butter and sugar until pale and creamy. Add egg(s) and vanilla and beat well.
  • 3

    Combine all the remaining ingredients in a blender or processor and pulse a few times to roughly chop. Add to butter mixture and stir to form biccy dough. You can of course add the dry ingredients whole but I find the less discernable things are the easier they go down!
  • 4

    Roll small handfuls of dough into balls and place on baking tray, pressing down lightly to flatten. Bake for 15-20 minutes until golden brown.
  • 5

    Allow to cool slightly before transferring them to a wire cooling rack. Store in an airtight container and consume guilt free.
  • Ingredients
  • Method

Ingredients

  • 120 g butter at room temperature
  • 1/3 cup lightly packed light brown sugar
  • 1 or 2 eggs (for extra protein)
  • 1 tsp vanilla extract
  • 1/2 cup Wheatgerm
  • 1/2 cup plain flour or 1/4 cup coconut flour
  • 1/2 tsp baking powder
  • 3/4 cup Rolled Oats
  • 1/4 cup Chia seeds
  • 1/4 cup Pumpkin seeds
  • 1/4 cup Sunflower seeds
  • 2 tbsp Linseeds
  • 2 tbsp sesame seeds
  • 1/4 cup dried cranberries or sultanas
  • 2 tbsp desiccated coconut
  • 30 g dark chocolate choc chips

Method

  • 1

    Preheat the oven to 180 degrees and line 2 baking trays with grease-proof paper.
  • 2

    Cream the butter and sugar until pale and creamy. Add egg(s) and vanilla and beat well.
  • 3

    Combine all the remaining ingredients in a blender or processor and pulse a few times to roughly chop. Add to butter mixture and stir to form biccy dough. You can of course add the dry ingredients whole but I find the less discernable things are the easier they go down!
  • 4

    Roll small handfuls of dough into balls and place on baking tray, pressing down lightly to flatten. Bake for 15-20 minutes until golden brown.
  • 5

    Allow to cool slightly before transferring them to a wire cooling rack. Store in an airtight container and consume guilt free.
© Food Babies Love 2018