Mini Maple Sultana and Oat Cookies
These super simple and absolutely delicious Maple Sultana and Oat Cookies are the ultimate lunchbox treats. Filled with the goodness of toasted muesli, sultanas and rolled oats, these cookies are bound to be a hit with your family – they certainly are with mine! I am asked to make these bad boys at least once a month!
One batch of this easy recipe makes a whopping 40 little cookies. And best of all, they are totally freezable and nut free, making them the ideal bake-and-freeze lunchbox filler.
Here’s what you’ll need to make these scrumptious little cookies:
Self-raising flour, toasted muesli, sultanas, rolled oats, brown sugar, butter, maple syrup and an egg. Simple! I specifically looked for nut-free muesli so my children could take them to school. It was harder to find, but nut-free toasted muesli is out there at your local supermarket.
Combine your dry ingredients together in a bowl and pour your wet ingredients over the top.
Give everything a good stir until well combined. You should end up with something like this.
Line two baking trays with baking paper and start rolling little tablespoon-sized balls of cookie dough. Place the on the baking trays leaving a space in between each ball.
Here comes the fun part. Grab a fork and gently press those little balls until they are just a little bit squished.
Now bake them for 12 minutes and allow to cool on a rack.
They will keep for up to a week in an airtight container, or you can freeze them by arranging them in a single layer on a baking tray and popping them into the freezer overnight. Then simply place the frozen cookies into an airtight container and place back in the freezer. You can then get them out as required and they will thaw in the lunchboxes ready for morning tea.
I hope you enjoy these little cookies as much as we do!
- 1 cup self-raising flour
- 1 cup toasted muesli (nut free)
- 1 cup sultanas
- 3/4 cup rolled oats
- 1/2 cup brown sugar
- 125g butter, melted
- 1 tablespoon maple syrup
- 1 egg, lightly beaten
- Preheat oven to 190C or 170C fan. Line two baking trays with baking paper.
- Place dry ingredients in a large bowl and toss to combine. Combine butter, egg and maple syrup and add to dry ingredients. Mix well.
- Roll 1 tablespoon of mixture into a ball and place onto prepared trays. Press lightly with the back of a fork. Bake for 10-12 mins until golden. Cool on trays before freezing or storing in an airtight container.
- They will keep for up to a week in an airtight container, or you can freeze them by arranging them in a single layer on a baking tray and popping them into the freezer overnight.
- Then simply place the frozen cookies into an airtight container and place back in the freezer.
- You can then get them out as required and they will thaw in the lunchboxes ready for morning tea.
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