White Choc & Goji Berry Cookies
PREP 15 MIN•COOK 15 MIN
DF
GF
NF
V
Number of servings
2
12 1⁄2g butter (or dairy-free alternative) softened
1⁄8 cup (6 2⁄3g) brown sugar
1⁄8 large egg
1⁄8 tsp vanilla extract
1⁄8 cup (16 2⁄3g) rolled oats (or brown rice flakes or quinoa flakes if gluten free)
1⁄8 cup (9 1⁄2g) wholemeal spelt flour (or gluten free)
1⁄8 tsp bi-carb soda
1⁄8 tsp ground cinnamon
1⁄8 tsp allspice
1⁄8 tsp salt
1⁄8 cup (10g) white chocolate chips (or dairy-free alternative)
1⁄8 cup (6 1⁄8g) goji berries or currants/dried cherries
Preheat oven to 175°C/fan 150°C/gas 3 and line two baking trays with baking paper.
Cream softened butter and sugar in a bowl with a wooden spoon (or use a stand mixer) until light and fluffy.
Mix in egg and vanilla until combined.
Combine oats, flour, bi-carb soda, spices and salt in a bowl and add to wet ingredients, mixing until just combined.
Gently stir through chocolate chips and berries. Cover and refrigerate for at least 30 minutes.
Roll into golf ball sized portions and place on prepared trays leaving at least 3cm between each cookie. No need to flatten, the dough will spread.
Bake for 12-15 minutes or until cooked in the centre and edges are golden. Cool for 5 minutes before serving.
Energy (kJ)
599 kJ / 143 cals
Protein
2.5 g
Fat
7.7 g
Sat. Fat
4.6 g
Carbs
15.5 g
Sugar
7.6 g
Fiber
1.8 g
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