- 150g (1 cup) pepita seeds
- 150g (1 cup) plain flour
- 3 teaspoons ground ginger
- 90g (1 cup) wholegrain rolled oats
- 150g (3/4 cup) raw caster sugar
- 40g (1/2 cup) desiccated coconut
- 55g (1/2 cup) LSA meal
- 170g unsalted butter, chopped
- 60ml (1/4 cup) golden syrup
- 1 1/2 teaspoon bicarbonate of soda
- 1 tablespoon boiling water
| - For the best results, use your Breville Boss™ blender.
- Preheat oven to 180°C no fan (160°C fan-forced). Line two baking trays with non-stick baking paper
- Place pepita seeds into blender jug and secure lid. PULSE 4 - 5 times or until roughly chopped and transfer to a large bowl
- Sift flour and ginger over pepita seeds. Add oats, sugar, coconut and LSA meal. Stir to combine. Make a well in the centre
- Place butter and golden syrup in a microwave-safe bowl. Cover with microwave-safe plastic food wrap. Microwave on HIGH (100%) for 40 seconds or until butter has melted. Combine bicarbonate of soda and boiling water in a heatproof bowl. Stir into butter mixture. Pour over flour mixture and stir until combined
- Form tablespoons of cookie dough mixture into balls. Place onto prepared trays, 3cm apart. Use the back of a spoon to flatten cookie dough slightly. Bake for about 13 minutes, swapping trays halfway during cooking, or until golden. Set aside on trays for 5 minutes. Transfer to a wire rack to cool completely
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