Recipe Courtesy of Ali Hargreaves, Nutrition Advisor Ali published her cookbook, Foraging Throughout Tasmania, at the start of 2020. It is a collection of 40 recipes including 20 savoury and 20 sweet recipes and focuses on nourishing and nutritious meals, along with some more indulgent treats to provide balance in the lives of each reader.

Chocolate Chunk Oat Cookies

Packed with oats giving you a great source of slow-release carbs,  the coconut sugar is a great alternative to refined sugar and adds the extra sweet kick.  Preparation time: 15 minutes  Cooking Time: 10-12 minutes

Ingredients

• 200g rolled oats – High in slow-release carbohydrates
• 50g plain flour – Provides the B vitamins (niacin, riboflavin and thiamin), which are important as the body can’t store them
• 50g coconut sugar – A natural sugar source, which goes through very little processing and so maintains some of its natural vitamins, minerals and antioxidants
• 1/2 tsp baking powder
• 125ml low-fat milk – A source of calcium and protein.
• 50g coconut oil, melted – Is higher in saturated fat than some oils, but is a natural oil source 1tbs maple syrup – A healthier option as a sweetener
• 60g dark chocolate, chopped – With a high cocoa content, it is rich in plant chemicals that help protect the heart
• 60g milk chocolate, chopped

Utensils Required

• Mixing bowl
• Blender
• Spoon
• Baking Tray

Method

Step 1 – Preheat the oven to 180°C (fan-forced) Step 2 – Blend the oats in a blender until they are the consistency of flour. Step 3 – Combine the oats, plain flour, coconut sugar and baking powder in a bowl, then mix in the milk, coconut oil and maple syrup until well combined. Step 4 – Stir in the chunks of chocolate, then roll the mixture into small balls, flatten, and place in a baking tray. Step 5 – Bake for 10-12 minutes. allow to cool slightly before serving.