A few weeks ago I made the most delicious chewy oatmeal raisin cookies.
I thought I’d make them again but with a different flavour.
My husband suggested chocolate chip, but I’m not a great fan of chocolate, so sticky date and ginger it was.
They are scrumptious 🙂
- 1 egg white
- ¼ cup olive oil
- 1½ tablespoons soy milk (or almond milk)
- 1½ tablespoons brown rice syrup (or use agave nectar or maple syrup)
- ⅓ cup brown sugar
- ½ teaspoon vanilla extract
- 1 cup wholemeal flour
- ⅓ teaspoon bicarb soda
- ¼ teaspoon baking powder
- 1 cup rolled oats
- ⅓ cup (60g) roughly chopped crystallised ginger
- 5 large mejool dates (70g without seeds), seeded and roughly chopped
- Preheat the oven to 170˚C. Line two baking trays with baking paper.
- In a small bowl, add the egg white, oil, soy milk, rice syrup, sugar and vanilla and whisk until well combined.
- In a medium bowl, sift the flour, bicarb soda and baking powder. Stir in the oats, dates and ginger.
- Pour oil mix into flour mixture and combine until a dough forms. It will be quite sticky. You can refrigerate it for 5 minutes to help it firm up a bit which may help when rolling them, if you like.
- Roll heaped soup spoons into balls and place about 4cm apart on the prepared trays. Then press the cookies down lightly with slightly wet fingers (wetting your fingers will help stop the dough from sticking to them).
- Bake for 10-12 minutes, until the cookies are just lightly browned (cooking them too much will make them crunchy rather than chewy).
- Remove from the oven and allow to cool on their baking trays before transferring to a wire rack.
- Cool the cookies completely before storing in a tightly covered container.
Per cookie: 366kJ or 87 calories; P 1.5g F 3g SFat 0.4g CHO 13g Fibre 1.2g