If you are going to have a cookie, then it should be this one. I do have loads of delish cookies on this site and scattered amongst my works, but this is a keeper. I spent a lot of my formative years in the United States where cookies are a religion. OH the cookies I have managed to taste. They could be a book on their own. Any takers?
In the meantime, chalk this one up as Pinterest worthy, don't forget about them...once you have made this recipe you will want to make them again. And maybe again.
Now for those of you who are screaming on the inside, fingers poised to send me a hasty email, YES, most oats are gluten free, in fact they are gluten free as a food. It just depends on the environment in which they were grown as to whether or not they have gluten in them or not...read all about the distinctions HERE. Needless to say, just make sure you get the oats you are happy with as being GF if you are intolerant. BUT if you are a coeliac you need to avoid this recipe, leave the oats out altogether or replace with rolled quinoa flakes or something similar. Otherwise, not a big deal!
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- 60 g Pure Maple Syrup BUY
- 50 g black molasses
- 120 g butter
- 100 g buckwheat flour
- 50 g Coconut - Flour BUY
- 1 tsp bicarb soda
- 100 g rolled oats
- 1 Pinch Pink Salt Flakes BUY
- 30 g mixed citrus peel
- 100 g golden caster sugar
- 50 g raw sugar
- 120 g dried currants
Preheat oven to 160°C.
Place maple syrup, black molasses and butter into the Thermomix bowl and melt 5 min/90°C/speed 1.
Add remaining ingredients other than currants and blend 10 sec/speed 5. Add currants and blend 5 sec/speed 5.
Mixture will thicken on standing. So while that is happening, line 2-3 trays with baking paper.
Divide mixture between trays using a dessertspoon. As the dough starts to stick together you will be able to roll it into small balls (about 35-40g as a guide).
Bake 10 minutes, turn trays and bake a further 10 minutes.
Leave on the trays as they cool on a rack. Store in airtight container.