These cookies are low-fat, low-calorie, chewy cookies that are fit for breakfast or a snack with a hot cup of tea. This version is not too sweet, and therefore ideal if you are watching your weight, or are really not that fond of sweets.
Notes: Substitute light brown sugar with refined sugar if you don’t like chewy cookies, and prefer snappy ones. Substitute vegetable oil with coconut oil or melted butter, if you like. I have not tried melted butter, but I have tried coconut oil. The flavour is completely different with coconut oil; the cookies turn out equally good.
- 1 ½ cups wholewheat flour
- ½ cup rolled oats
- ½ cup vegetable oil
- ½ cup buttermilk
- ¼ cup almond milk
- ¼ cup packed light brown sugar
- ¼ cup organic alfalfa seeds
- ½ tspn pure vanilla extract
- ½ tspn salt
- 1 tspn baking powder
Preheat the oven to 150 C.
- In a large mixing bowl, combine the dry ingredients – flour, oats, salt, baking powder, sugar;
- In a separate bowl, combine the wet ingredients – oil, buttermilk, milk, vanilla
- Mix the wet ingredients into the dry ones, and thoroughly combine.
- Add the alfalfa seeds and fold these in, until it is a uniform mixture.
- With a mini ice-cream scoop, scoop out equal amounts of the dough and bake at 150 C, for 25-35 minutes, turning the tray(s) half-way through.
- Let the cookies cool completely, before storing them away.