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Chewy Oat, Pepita, and Flax Seed Cookies
Breville Test Kitchen

Breville Test Kitchen

Chewy Oat, Pepita, and Flax Seed Cookies

the Q™
the Q™ Product Details

the Q™

35 mins total time

20 mins active time

Easy

Makes 28 cookies

Ingredients


Measurements:

  • pepitas (pumpkin seeds) icon
    1 cup pepitas (pumpkin seeds)
  • all-purpose flour icon
    1 cup all-purpose flour
  • ground ginger icon
    1 tbsp ground ginger
  • old fashioned rolled oats icon
    1 cup old fashioned rolled oats
  • superfine turbinado or raw sugar icon
    ¾ cup superfine turbinado or raw sugar
  • desiccated coconut  icon
    ½ cup desiccated coconut
  • ground flax seed icon
    ½ cup ground flax seeds
  • unsalted butter icon
    170 g unsalted butter

    chopped

  • Lyle’s golden syrup icon
    ¼ cup Lyle’s golden syrup
  • baking soda icon
    1½ tsp baking soda
  • boiling water icon
    1 tbsp boiling water

Instructions

  • 1Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  • 2Put the pepitas, flour, ginger, oats, sugar, coconut and ground flax seed in the blender and secure the lid. STIR for 20 seconds until combined.
  • 3Place 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.
  • 4Combine 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.
  • 5Roll 1 tablespoon measures of the dough into balls. Place on prepared baking sheets, allowing 1 ¼-inch between each cookie. Use the back of a spoon to flatten slightly.
  • 6Bake for 10-12 minutes, swapping the baking sheets halfway through, until light golden.
  • 7Let cool on baking sheets for 5 minutes to firm before transferring to a wire rack to cool.
  • 8Use the CLEAN program to remove cookie dough residue from the blender.
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