Cookbook

Chewy Oat, Pepita &

LSA Cookies

1 Prep 20 minutes / Cook 20 minutes

2 Makes 28

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 teaspoons bicarbonate of soda

1 tablespoon boiling water

1. Preheat 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.

3 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.