Oatmeal & Raisin Cookies

• 1 cup rolled oats
• 1 cup flour
• 2/3 cup almond meal
• 1/2 cup roughly chopped nuts
• 1/2 tsp baking powder
• 1/2 tsp bicarb soda
• 2 tsp cinnamon
• 10 medjool dates
• 1/3 cup Pureharvest Coco Quench,
• 1/3 cup Pureharvest Organic Rice Syrup,
• 1 egg

Preheat the oven to 180 C and grease and line a baking tray with parchment paper.

In a large bowl, combine the oats, flour, almond meal, chopped nuts, cinnamon and baking powders.

In a food processor blitz the dates to make a puree. Add the rice malt syrup, egg and coco quench and process until it is smooth.

Add the wet ingredients to the dry ingredients and mix well. It will form quite a wet mixture.

Using a smooth, spoon out sections of the mixture and place onto the parchment paper.

Slightly wet your hands and flatten the mixture into circular disks. Should make 12 - 16 cookies depending in how big you want them.

Bake in the oven for 12 minutes or until golden brown.