Ingredients
- 150 g Butter, chopped
- 180 g Rapadura Sugar
- 110 g Nut Butter
- 1 egg
- 210 g wholemeal spelt flour
- 1 tsp cinnamon
- 1/2 tsp Bi-carbonate of Soda
- 55 g rolled oats
- choc chips, optional
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 175C
Line two cookie trays with baking paper
Add butter and sugar to
"Closed lid" and cream on speed 4 for 30 seconds, scraping down occasionally. Repeat until nice and creamy.Add egg and nut butter and blend again on speed 4 for 30 seconds.
Sift in flour, cinnamon and bi-carbonate of soda. Add rolled oats.
Mix on
"Dough mode" setting for 20 seconds or so, assisting with spatula.Roll into balls and place onto trays, leaving a few cm in between each one. Press down gently with heel of thumb. Press in choc chips if desired.
Bake for 12 - 15 minutes or until golden. Cool on a wire tray.
Tip
For nut free, substitute tahini for the nut paste. I often use half and half tahini and nut paste.I make a nut paste from almonds, cashews and brazil nuts.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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