These little cookies are the perfect lunch box addition or after school snack. Based on an ANZAC cookie recipe, they also incorporate sweet squidy dates which, as an added healthy bonus, are rich in several vitamins, minerals and fiber – yum!
1 & 1/4 cup plain flour
1 cup rolled oats
1/2 cup caster sugar
3/4 cup desiccated coconut
1/2 cup (heaped) of dates
2 x tablespoons golden syrup
150g unsalted butter, chopped
1/2 teaspoon bicarb soda
1. Preheat the oven to 170 degrees.
2. Place flour, oats, sugar and coconut into a large mixing bowl, stir to combine.
3. Using a large sharp knife, chop the dates into little pieces then add to the dry ingredients then set aside.
4. Using a small saucepan, melt the butter and golden syrup together over a low heat.
5. Whilst this is melting, mix the bicarb soda with 2 tablespoons of water in a small cup until the bicarb has dissolved.
6. Whisking as you go, add the bicard mixture to the melted butter & golden syrup. The butter should become rich, creamy and bubbly.
7. Add the butter mixture to the dry ingredients. Mix together with a spoon until well combined.
8. Squeezing the mixture in your hands to form tablespoon sized balls, place the balls onto a lined baking tray, pressing down on them lightly with the back of a fork.
9. Bake for 15-20 mins until the cookies are a golden brown. They will be soft to touch when they come out of the oven so leave to cool on the tray for at least 10 mins before transferring to a wire rack to cool completely.
Pour yourself a cuppa and enjoy! Great for lunchboxes or place in an airtight container and use throughout the week for an after school snack 🙂
TIP: You can substitute the Dates for any of the following which will work just as well – Dried Apricots, Sultanas, Currants.