Oat Cookies with Mini Smarties
When it comes to parties, Smarties are literally the only sugar coated lollies I’ll let my children eat. This is because they’re fairly harmless when it comes to additives. Made using natural colours, as far as sugar coated chocolate goes, they are that bit better for you than the otherwise seemingly similar M&Ms, which are made using artificial flavour and colours.
We steer clear of artificial colours, because they can play havoc on the mind and body even days after consumption. While every case and child is different, it’s often not the sugar that’s the problem with party food. This is because, while a sugar-high comes and goes, artificial colours can cause aggressive, irrational and hostile behaviour, headaches, gut aches and/or skin rashes, that can last for days and days. So in a nutshell that’s why Smarties, get the A-OK tick at our place.
Speaking of smarties, how cute are mini-smarties!? I saw a packet in the cooking aisle of the supermarket last week, and since we had a special occasion coming up, I made a batch of Gluten, Dairy, Soy & Refined Sugar Free Oat Cookies, (only to add all those allergens back in with the min-smarties) but gee, it was worth it!! For a special treat, they were a hit!
If you prefer a healthier version of these Oat Cookies – you could try straight choc-chips, raw chocolate or carob chips, or chopped dried dates.
Note upon removal from the oven, they may feel soft, however once fully cooled, they should be crunchy on the outside and chewy on the inner.
Makes 16 Oat Cookies
- 1 small sized saucepan and wooden spoon
- measuring cup
- mixing bowl
- 1 baking tray + baking paper
- 1 tbsp brown rice syrup
- 100g coconut oil
- 1 tsp bi-carbonate soda, dissolved in 3 tbsp boiling water
- 1 cup rolled oats*
- 1/2 cup buckwheat flour
- 1/2 cup brown rice flour
- 3/4 cup coconut sugar
- 1/2 cup desiccated coconut
- 2/3 cup Mini-Smarties
*I always use Gloriously Free Oats…. They are ‘gloriously free’ of gluten and available in most health food stores.
- Preheat a fan-forced oven to 160 degrees Celcius.
- Line the baking tray with baking paper and set aside.
- Place the coconut oil and rice syrup in the saucepan over low heat and stir with the wooden spoon until melted and well combined.
- Add the bicarbonate-soda and boiling water mixture and stir until combined. Remove from the heat.
- To the mixing bowl add and combine the: oats, flours, coconut sugar and desiccated coconut. Add the liquid mixture and keep mixing. When almost combined, add the Mini-Smarties and continue to mix until a soft and even dough is formed.
- Using your hands, roll the mixture into small balls, placing them onto the baking tray. Press each biscuit flat, ensuring they are gaps between them all to allow for expansion during baking.
- Place the tray in the oven and bake for 20 minutes. If you oven is fast, check at 15 mins. They will cooked once golden.
Store in a airtight container.