Oat and cinnamon cookies

Name: Oat and cinnamon cookies
Total time: 30 min
Cuisine: British
Ingredients: 100g butter; 80g erythritol; 1 egg; 1 tsp vanilla extract; 120g wholemeal plain flour; 120g rolled oats; 1 tsp baking powder; 2 tsp ground cinnamon; 30g pumpkin seeds

Crisp-edged, chewy oat cookies with cinnamon and pumpkin seeds. Easy to make and good in a lunchbox.

Time30 min
LevelEasy
Costabout £0.15 a head
Oven180°C (160°C fan)

14 cookies

Ingredients

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100 gbutter
80 gerythritol
1egg
1 tspvanilla extract
120 gwholemeal plain flour
120 grolled oats
1 tspbaking powder
2 tspground cinnamon
30 gpumpkin seeds

Method

1
Heat the oven to 180°C (160°C fan) and line two baking trays.
2
Beat the butter and erythritol until creamy. Beat in the egg and vanilla.
3
Stir in the flour, oats, baking powder, cinnamon and pumpkin seeds to make a stiff dough.
4
Roll into 14 balls and place well apart on the trays. Press each down to about 1 cm thick.
5
Bake for 12 to 14 minutes until golden at the edges. They will be soft; they firm up as they cool.
13 min
6
Cool on the trays for 5 minutes, then move to a rack.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.