Here is a recipe I come back to time and again. Perfect for lunchboxes, uses only one pot, can be double batched and frozen, and easy for kids to help with (it's fun rolling the cookies into balls and putting them on the tray!).
If you like the idea of trying this recipe with your kids, use the printable PDF so they can join in and tick the boxes for ingredients/steps as you go. Cooking together can be such an amazing way for your kids to learn while they're having fun.
85g honey, or golden syrup, or rice malt syrup (1/4 cup)
1 tsp bicarbonate of soda
30g sugar or coconut sugar (1/4 cup)
60g wholemeal flour or wholemeal spelt flour (1/2 cup)
50g desiccated coconut (1/2 cup)
115g rolled oats (1&1/4 cup) - rolled oats, not instant
30g sesame seeds (1/4 cup)
1/2 tsp ground cinnamon
How to Make
1. Line one large or two small baking trays and pre-heat the oven to 180℃/350°F (fan forced) .
2. Melt the butter and honey/syrup together in a large pot over a low to medium heat, then add the bicarbonate of soda and mix together. It will fizz! This is normal. Continue mixing until they're fully combined.
3. Take the pot off the heat and add the rest of the ingredients. Mix everything together until just combined. The mixture should be sticky and press together well. If it's a bit dry you can add a small amount of water.
4. Use wet hands to roll large tablespoons of dough into patties. Space them apart on the tray as they will spread when cooking.
5. Cook until golden, approximately 10-20 minutes. Watch them closely because they brown very quickly.
6. The longer you cook them, the crispier they'll be, so if you want them slightly chewier remove them earlier.
7. Let them cool on the tray (they will harden as they cool).
Note: If you're cookies don't flatten much when they're cooking, just gently flatten them with a fork or the back of a spoon as soon as they come out of the oven while they’re still soft.