These are perfect either for a quick grab and go breakfast, or for a hearty afterschool snack.

Ingredients

1 cup desiccated coconut

1 cup rolled oats

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1/2 cup peanut butter

4 tablespoons coconut oil (melted)

4 tablespoons maple syrup

1 teaspoon vanilla extract

1 cup of mixed nuts and seeds (I used poppy seeds, hazelnuts and pepitas)

1/2 cup chopped dried fruit (I used goji berries and sultanas)

Method

Preheat the over to 180˚C.

Line a large baking tray with grease proof paper.

Mix together all the dry ingredients (oats, salt, cinnamon, baking powder, baking soda, coconut).

Add the wet ingredients (coconut oil, eggs, maple syrup, vanilla, peanut butter).

Mix well in a food processor (I use a thermomix) to break up the oats. If you don’t smash the oats enough, the cookies won’t hold together enough.

Stir through the nuts, seeds and dried fruit.

Use a 1/4 cup measure to take some of the wet mix and put on baking tray. Leave a gap between them as they expand on cooking. Aim to get about 12-15 from this mix for a substantial cookie.

Cook in the oven for about 20 minutes.

Allow to cool before eating.