High Fibre Sticky Toffee Cookies
Cream together the butter and light brown sugar, add the egg followed by the flour, oats, bicarbonate of soda and salt. Mix until large clumps start to appear.
Mash the soaked dates roughly with a fork and then add to the dough along with the pecans and chopped dark chocolate, reserving a few chunks to place on top of your cookies.
Bring the mixture together with your hands until a dough is formed, then divide the dough evenly into 6 portions (150g each). Roll each portion into a ball, flatten lightly and place 2 chunks of chocolate into the top of each one.
Place the cookie portions in an airtight container and place in the freezer until you are ready to cook them.
Cooking Tips: If you want to bake one of the cookies straight away, preheat your air fryer to 180°C and cook on a circle of a parchment paper for 15-20 minutes depending on how well done you like your cookies. If you are baking one of the cookies from frozen, do not preheat the air fryer, place directly into the basket on parchment paper and cook for 20-25 minutes at 180°C, the cookie will defrost as the air fryer comes up to temperature. You can also bake these in the oven, preheated to 180°C (Fan) for 15-20 minutes, depending on how well done you like your cookies. If baking in the oven from frozen, preheat your oven to 160°C (Fan) and give the cookies an extra 5-8 minutes of cooking time, depending on how well done you like them.
Recipe shared by the Nourishing the Nation Fibre February campaign. For more information visit the Fab Flour website and follow the campaign on social: @fab_flour on Instagram or @fabflour on Facebook and Twitter #fibrefebruary.
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