We reset the clocks for Winter time today, meaning it’s time to snug up in the sofa with a blanket, a cup of hot tea, and some of these Choco & Sultana Cookies. Yes, you have our permission, in fact we encourage you to try these. They’re addictively delicious. That’s probably the reason we’ve made them 3 times the past two weeks. They’re filled with goodies like bananas, oats, chocolate, and sultanas, making them incredibly rich, chewy and yet crunchy thanks to the hazelnuts we’ve added as well. We’ve used sultanas for this recipe as we find them a little sweeter and juicier than dark raisins. But if you don’t have sultanas, the recipe will work fine with regular dark raisins as well.
We’ve created a small YouTube video for you guys to show you how easily they’re whipped together. As you may notice the video was filmed a while ago before Camilla’s belly got this big. We feel like it was just yesterday, but as the clips reveal, a lot has happened since. Camilla simply can’t fit that black dress anymore. Enough talk, let’s watch some video and get cooking.
Choco & Sultana Cookies
(Makes 12 cookies)
1 ½ cups rolled oats
1 cup hazelnuts, finely chopped
5 tbsp coconut sugar
50 g chocolate
½ cup sultanas or dark raisins
1 tsp cinnamon
2 tbsp coconut oil, room temperature
Preheat the oven to 175 C/350 F.
Add all the ingredients to a bowl and mix well. Divide the dough into 12 equally sized balls and place them on a baking paper lined baking tray. Press each ball with the palm of your hand making each cookie approx. 1 cm/ ½ inch tall.
Bake for 25 minutes or until golden brown. Leave to cool on a cooling rag. Enjoy!