The Happy Pear Cookie recipe
Tasty treats for the whole family to enjoy
110g (1 cup + 1 tbsp) gluten-free oats, ground to flour; 30g (1/4 cup) gluten-free oats; 60g (1/3 cup) pitted dates, soaked overnight; 90g (3/4 cup) mix of seeds, we used pumpkin, sunflower and poppy seeds; 3 tbsp (21g) melted coconut oil; 1 heaped tbsp almond butter (or 100pc natural nut butter of choice), use seed butter to make the nut-free version; 1 tbsp chia seeds; 1 tsp baking soda; 1 tsp cinnamon; half tbsp vanilla extract.
a. Preheat oven to 180C (350F). Mix together oats, oat flour, seeds, baking soda and chia seeds along with cinnamon. Drain dates of soaking water and blend in a food processor, adding water to form a thick liquid/paste. Process for at least five minutes.
b. Add vanilla extract, coconut oil and nut butter to date mixture and process to combine.
c. Add wet to dry. Ensure everything is evenly coated; the mixture will be quite dry but don't worry.
d. Divide it into four balls and place on a non-stick baking tray. Pack each one tightly before flattening with the palm of your hand.
e. Bake for 15 minutes and allow to cool and firm up. Best eaten within a couple of days of baking; store in an airtight container. They also freeze and thaw perfectly.