Sunday, 16 April 2017


I'm back with a recipe for my tid raw way feature, and this time its an Easter baking special. This particular cookie recipe isn't completely guilt-free like my previous ones, but I would still class this as a 'skinny' cookie. The main reason for the added calorific goodness is that I chucked a considerable amount of chocolate eggs into the mix because, well, it'd be rude not to at Easter.

In each and every one of these cookies you will find the basic staple ingredients, but absolutely no refined sugar or butter (see, it is healthy). I decided to substitute the butter for cashew butter with a smidge of coconut oil to help bind everything. I also used wholemeal flour instead of the standard strong white flour, as for me, this makes the finished biscuits much crunchier - and of course its the healthier option, so win win.

I created this recipe through a trial and error basis. By bunging together ingredients I had in the cupboard, I had no expectations but I am so happy with the finished article. A little messy, but they definitely make you want to grab one (or five).

If you want to get baking something quick, easy and tasty this Easter (and are still watching that waistline), here's what you'll need and how to make them. You can also find the nutritional information below as usual.

Ingredients (makes 12-15)

1 cup rolled oats
1/2 cup wholemeal flour (or plain if you're not keen)
Smarties & MilkyBar mini eggs (or whatever you prefer)
1/4 cup dark chocolate chips (optional)
1/4 cup clear runny honey
2 tbsp cashew butter (or peanut, almond etc)
2 tbsp coconut oil
1 large egg
1 tsp baking powder
1/2 tsp cinnamon
Pinch of salt


1. Preheat the oven to 180 degrees and line a baking tray (I used two) with parchment paper.
2. Take around 10 chocolate eggs out of the packet and put aside to use later. With the remaining eggs smash them up with a rolling pin so they are broken and halved in size.
3. Combine all the dry ingredients in a bowl (flour, oats, cinnamon, baking powder, salt, chocolate chips & eggs).
4. Next, melt the coconut oil and cashew butter together in the microwave and let cool.
5. Once they have cooled, in a separate bowl, combine the wet ingredients (egg, honey, cashew butter and coconut oil) and whisk.
6. Now add the wet ingredients into the dry ingredients bowl and mix gently with a spoon.
7. When a sticky dough forms, grab a small golf ball sized piece of mixture and place each cookie evenly across both baking trays (see below).
8. I didn't squash mine down so they came out a bit chunkier but you can squash them if you prefer a flatter, thinner cookie.
9. Place the trays in the oven for around 12-15 minutes. I swapped the trays round half way to ensure an even bake on both batches.
10. Once the cookies have been cooking for 10 minutes, take the left over chocolate eggs and place 1 or 2 eggs in each cookie so it sticks (the mixture should still be a little wet).
11. Once the cookies have browned, take them out and allow them to cool for 10 minutes.
12. Scoff them right away or keep them in an airtight container in the cupboard for a few days.

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