Chewy Oat, Pepita & LSA Cookies

Ingredients

• 150g (1 cup) pepita seeds
• 150g (1 cup) plain flour
• 3 teaspoons ground ginger
• 90g (1 cup) wholegrain rolled oats
• 150g (¾ cup) raw caster sugar
• 40g (½ cup) desiccated coconut
• 55g (½ cup) LSA meal
• 170g unsalted butter, chopped
• 60ml (¼ cup) golden syrup
• 1½ teaspoon bicarbonate of soda
• 1 tablespoon boiling water

Method

1. reheat oven to 180°C no fan (160°C fan-forced). Line two baking trays with non-stick baking paper.
2. Place pepita seeds into blender jug and secure lid. PULSE 4 – 5 times or until roughly chopped and transfer to a large bowl.
3. Sift flour and ginger over pepita seeds. Add oats, sugar, coconut and LSA meal. Stir to combine. Make a well in the centre.
4. Place butter and golden syrup in a microwave-safe bowl. Cover with microwave-safe plastic food wrap. Microwave on HIGH (100%) for 40 seconds or until butter has melted. Combine bicarbonate of soda and boiling water in a heatproof bowl. Stir into butter mixture. Pour over flour mixture and stir until combined.
5. Form tablespoons of cookie dough mixture into balls. Place onto prepared trays, 3cm apart. Use the back of a spoon to flatten cookie dough slightly. Bake for about 13 minutes, swapping trays halfway during cooking, or until golden. Set aside on trays for 5 minutes. Transfer to a wire rack to cool completely.