Nobbly Oaty Biscuits

by Jill Dahan on September 21, 2016

img_8746Nobbly Oaty Biscuits
These little ‘low in sugar’ gems promise to be you and your families firm favorites after just one nobble! Crunchy, oaty biscuits are always a winner and especially when chock full of good for your gut fiber, protein for cellular growth and repair, and magnificent magnesium.  Magnesium is crucial for nerves, muscles, blood, energy, nutrient metabolism, and bone and cell formation.  Basically some pretty crucial stuff! If you fancy, dip these biscuits in a luscious coat of dark chocolate and healthy will be the last thought on your mind! Back to school and back to work, after just one nibble, you’ll be nobbled!

Nobbly Oaty Biscuits

Makes 12-13 cookies
 
1 cup (4oz) porridge oats
1 ½  tbsp coconut sugar (I like Big Tree with vanilla beans)
1 tbsp Coconut nectar (Try Big tree amber) or golden syrup or honey
1/4 cup (2 oz) butter (I love Kerry Gold unsalted)
¼ tsp baking soda 
 
Place ½ cup of oats and the coconut sugar in a blender and blend on high until fine like flour.  Add in the rest of the oats and process just till chopped a bit but still a little texture there in the oats.  Remove and mix in the soda, butter, and nectar and mix until combined.  Roll into super ball size and place on a baking sheet lined with parchment paper.  Flatten with a spatula or palm of your hand and bake at 350F for about 7-8 minutes until golden.  Remove and cool on baking tray.  If chocolate is your thing, melt some 70% dark chocolate until just melted and dip one side of each of the cookies in it and then set aside, chocolate side until hardened.  Serve and store these at room temperature. 

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