Chewy Oat, Pepita and Flax Seed Cookies

Instructions

• 1

  Preheat the oven to 180°C. Line two baking sheets with parchment paper.

• 2

  Put the pepitas, flour, ginger, oats, sugar, coconut and ground flax seed in the blender and secure the lid. STIR for 20 seconds until combined.

• 3

  Place the butter and golden syrup in a medium microwave-safe bowl. Cover with microwave-safe plastic wrap. Microwave on HIGH (100%) for 20-30 seconds until butter has melted.

• 4

  Combine the baking soda and boiling water in a small heatproof bowl. Stir into the warm butter mixture. Pour the butter mixture into the blender and secure the lid. STIR for 30 seconds. To avoid over mixing use a spatula to incorporate any remaining dry ingredients.

• 5

  Roll 1 tablespoon measures of the dough into balls. Place on prepared baking sheets, allowing 3cm between each cookie. Use the back of a spoon to flatten slightly.

• 6

  Bake for 10-12 minutes, swapping the baking sheets halfway through, until light golden.

• 7

  Let cool on baking sheets for 5 minutes to firm before transferring to a wire rack to cool.

• 8

  Use the CLEAN program to remove cookie dough residue from the blender.