When I was a kid on school holiday's I use to spend a lot of time at my Grandparents. And without a doubt we spent most afternoons baking.
But one recipe I never liked as a kid, but so happen to love now is my Grandma's Sultana Cookies.
So I decided to put my own spin on things and re-create this recipe to include a few extra things I love, while also making them egg and dairy free.
They have crunchy edges, a soft and chewy center and are bursting with sweetness from the sultanas.
1 packet Banana Caramel Cookie Better Being Base
1/2 cup Sultanas, soaked in warm water to soften and drained (this will help prevent them from burning)
1/2 cups Rolled Oats
1/2 cup Plain Flour
1/4 cup Pepitas
1/4 cup Buckinis
1 tsp Cinnamon
1 tsp Baking Powder
1/2 cup Coconut Oil
1/3 cup Coconut Sugar
70g Banana, mashed
1 tsp Vanilla Extract
Pre-heat oven to 180c and line a baking tray.
In a large bowl mix together mashed banana, sugar, coconut oil and vanilla.
Add in pepitas, buckinis, rolled oats, Better Being Base, flour, soaked sultanas, cinnamon and baking powder and give the mix a really good stir to combine.
Using an ice-cream scoop or tablespoon take 2 tablespoons worth of mixture and roll into a ball, place on prepared tray.
Flatten cookies into a circle.
Bake for 15-18 minutes or until those edges of the cookies are nice and golden.
When flattening cookies you can use a cookie cutter to guide the edges of the mixture to retain round shape).