Ready Time: 40 mins
Preparation Time: 20 mins
Cooking Time: 20 mins
Serves: 28
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
- reheat oven to 180°C no fan (160°C fan-forced). Line two baking trays with non-stick baking paper.
- Place pepita seeds into blender jug and secure lid. PULSE 4 – 5 times or until roughly chopped and transfer to a large bowl.
- Sift flour and ginger over pepita seeds. Add oats, sugar, coconut and LSA meal. Stir to combine. Make a well in the centre.
- 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.
- 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.