Oat and Goji Christmas Cookies Recipe

Ingredients

  • For the cookies:

  • For the garnish:

Directions

These oat and goji cookies are the perfect way to enjoy the festivities of Christmas without compromising on a healthy lifestyle. The use of nutritionally rich oats provides a great fibre hit. Unlike most cookies which are high in saturated fats, these cookies use nut butter which is a source of heart-friendly unsaturated fats, whilst providing an additional protein boost. The use of a fresh banana adds a lovely flavour and natural sweetness and is rich in nutrients such as potassium. Dipping the cookies into dark chocolate provides the ultimate indulgent finish. For those chocolate lovers out there you’ll be pleased to know that cocoa provides health-promoting plant chemicals such as flavonols which have antioxidant properties. Dark chocolate has a much higher concentration of these flavonols in comparison to milk and tends to be lower in sugar. Lastly topping off these cookies with goji berries and pistachio nuts provides that pop of festive colour and an additional nutrient hit. For example, goji berries are rich in antioxidants, whilst pistachio nuts are rich in protein and fibre. This recipe uses the Panasonic Breadmaker SD-YR2550 to knead the dough which makes life that much easier. Enjoy perfectly baked golden cookies using the Panasonic Combi Oven NN-CS89, and with the double shelf, you can make a large batch just in time for Christmas! 

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Ingredients

Adjust Servings:
For the cookies:
90g porridge oats slightly milled
100g 100% crunchy peanut butter
1 ripe banana around 100g
20g honey
1 tsp cinnamon
1/2 tsp nutmeg
For the garnish:
100g dark cooking chocolate
pistachio nuts (1-2 nuts per cookie), finely crushed using the back of a rolling pin
3-4 goji berries per biscuit

Steps

1

Mash the banana with a fork in a large mixing bowl until it forms a puree. Add to the bread pan along with the rest of the cookie ingredients. Place the bread pan in the Panasonic SD-YR2550 Breadmaker. Select menu 29 (cake kneading) and knead for 5 minutes until a dough forms.

2

Using an ice cream scoop, scoop out the dough onto the Panasonic Combi Oven NN-CS89 trays in equal portions. Using the palms of your hands roll the dough very lightly into balls (it will be sticky), and then flatten into cookie shape. Bake cookies in the combi oven at 180 degrees Celsius for 30 minutes.

3

Once the cookies are golden leave to one side to cool. Break up the dark chocolate into cubes and place in a small pot, and microwave on setting ‘low’ for 1-2 minutes or until melted. Stir halfway through.

4

Dip half of each biscuit into the chocolate and place onto tray lined with parchment paper. Decorate with goji berries (3-4 per cooking) and crushed pistachio nuts on the chocolate. Place in fridge to harden for 5 minutes, then enjoy!

Enjoy

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Ingredients

Adjust Servings:
For the cookies:
90g porridge oats slightly milled
100g 100% crunchy peanut butter
1 ripe banana around 100g
20g honey
1 tsp cinnamon
1/2 tsp nutmeg
For the garnish:
100g dark cooking chocolate
pistachio nuts (1-2 nuts per cookie), finely crushed using the back of a rolling pin
3-4 goji berries per biscuit

Nutritional information

128
Calories
13.2g
Carbs
7.3g
Fat
3.3g
Protein
34.2mg
Sodium
7.2g
Sugar
1.5g
Fibre

Lily Soutter

Lily Soutter

Lily Soutter is a leading London nutritionist BSc MSc ANutr. Her extensive knowledge of the science of food and health enables her to regularly write for national press and feature on prime-time TV shows. Lily’s passion is to simplify the science around nutrition, to provide health hacks and smarter eating strategies that empower people to enjoy a healthy and successful lifestyle.