Blueberry drop biscuits aka monkey eyes
Blueberry drop biscuits - dairy-free cookies that are quick to make, kid-friendly and perfect for snacks (freezer friendly too).
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Servings: 24
Calories: 84kcal
Ingredients
- 80 g 3oz rolled oats
- 20 g ¼ c shredded coconut
- 50 g 2oz Brazil nuts
- 80 g 3oz Wholemeal self-raising flour
- 80 g 3oz Pure maple syrup
- 80 g 3oz coconut oil
- 1 tablespoon coconut milk
- 1 teaspoon vanilla bean paste
- ½ teaspoon cinnamon
- 24 fresh blueberries
Instructions
- Place the oats, coconut and Brazil nuts in the bowl of the Thermomix and process for 10 seconds, speed 7.
- Add the flour, maple syrup, coconut oil, coconut milk, vanilla and cinnamon and mix 10 seconds, speed 4.
- Refrigerate for at least 30 minutes or until chilled.
- Pre-heat the oven to 170C (340F) fan-forced and line two baking trays with baking paper.
- Using a heaped teaspoon of dough at a time, roll the mixture into balls.
- Flatten slightly and place on the trays then press a blueberry into the top of each one.
- Cook for 15-20 minutes or until golden.
- Leave to rest on the tray for 5 minutes and then transfer to a wire rack to cool.
- Can be frozen.
Nutrition
Calories: 84kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 41mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 0.4mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
