Giant Spiced Breakfast Cookies Made With Molasses
Equipment
- Mixing bowl
- Wooden spoon
- Large baking tray
- Parchment paper or tin foil
Ingredients
- 5 Medjool dates soaked in 3/4 cup warm filtered water for 30 minutes
- 2 cups oat flour make this by whizzing up oats in your blender. Be sure to measure again afterwards as this changes the amount
- 1 cup rolled oats
- 2/3rd cup raisins
- 1/3rd cup blackstrap molasses
- 1 tsp ginger powder
- 1 tsp mixed spice
- ½ tsp baking soda
- ½ tsp baking powder
Instructions
- Pre-heat your oven to 18oC (356F)
- Line a large baking sheet with parchment paper.
- Next make your date paste by blitzing your dates in a blender WITH the soaking water until a smooth paste is formed.
- Add your date paste and molasses to a mixing bowl and stir together with a wooden spoon. Next add the rest of your ingredients into the same bowl and combine evenly and thoroughly.
- You will now need to roughly split your mix into 8 sections whilst still in the mixing bowl. You can do this by flattening the mix down to the bottom of the bowl, then taking a knife and slicing a rough split through it into 8.
- Grab a section of your cookie mix and roll it into a ball between your palms. Then squish down quite firmly to form a cookie shape of about 1cm thick. Lay gently on your lined tray. Continue to do the same with the rest of your cookie mix, leaving about an inch gap between each cookie.
- Bake just above the middle of your oven for 17-18 minutes, or until golden.
- Remove cookies from oven and leave to cool slightly before using a spatula or fish slice to gently remove from their tray. Place on a wire cooling wrack. Once completely cool, relocate to in an air-tight container and refrigerate for up to 10 days.