- 200g rolled oats – for gluten free option choose ‘pure gluten-free oats’. Oats widely available in the shops are quite often contaminated with barley, wheat or rye so be careful.
- 60g melted butter – cooled
- 60g honey
- 60g dates
- 1 large egg
Preheat the oven to 160C. Line a baking sheet with baking paper.
Soak dates in hot water for about 15 mins unless you’re using medjool dates, drain and chop into rough pieces.
Put dates, butter and honey in a food processor and blitz until smooth. Add egg and mix again.
Put oats into a bowl, add wet ingredients and mix well. If your mixture is too dry, add either a tbs of apple sauce or 1/2 of a beaten egg.
Using a table spoon, scoop a mixture onto the baking sheet forming cookies. Flatten with your palms or back of the spoon.
Bake for about 20 mins until golden. Remember – too brown oats turn bitter.
Take cookies out of the oven, put them on the cooling rack and lower the oven temp to 100 – 110C.
Put your cookies on the oven rack and leave for another 15 minutes. Switch off the oven and leave cookies to cool in the adjar oven.