Bake a batch of these delish oat and seed cookies and eat a couple right away for a mouthful of soft chewy goodness – or store them in an airtight container and have a couple with your morning cuppa or as a quick breakfast on the go.

You won’t even notice that the eggs are missing!

Eggless Oat & Seed Cookies

1 cup dessicated coconut

1/4 cup mix of pumpkin and sunflower seeds

1/8 cup sesame seeds

1/2 tsp baking soda

125g butter, slightly softened

2 tbsp golden syrup

1 cup brown sugar

2 tbsp water

1 tsp vanilla extract

1/2 cup raisins (optional)

1 cup all purpose flour

1 cup rolled oats

Method

Preheat the oven to 160c and line a cookie sheet with baking paper.

In a bowl combine the flour and baking soda and stir well. Get another bowl and combine the butter and sugar and beat until light and fluffy. Next add the water, golden syrup and vanilla and beat well with a beater.

At this stage add the flour and mix slowly until combined, then fold in the coconut, seeds and raisins and then the rolled oats, you should now have a stiff dough, if you don’t you can pop it in the fridge for 10-15 mins.

Time to make the cookies … you want each one to be about the size of a golf ball. You should get around 15. Place them on the cookie sheet and flatten with a fork (but not too flat).

Bake in your preheated oven for around 15 to 18 minutes. You want the edges to be slightly brown while the middle is a little soft. Remove from heat and let cool, then eat, or let cool totally and keep them in an airtight container. They’ll keep for a couple of weeks if airtight.

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