These cookies are a great low sugar alternative!
Pre-heat the oven to 170C. Combine all of the dry ingredients (oats, flour, pecans, salt, cinnamon and bicarb) in a mixing bowl.
Beat butter and sugar or honey in a stand mixer until well-combined. Add the egg, syrup and vanilla and beat until fully incorporated.
Fold in the dry ingredients and mix well, then fold in the cherry pieces. Leave to rest for at least an hour at room temperature to allow the oats to hydrate.
Line two baking sheets with baking paper and spoon out around 60g balls of the dough onto the sheet.
Bake the cookies for 10-12 minutes, less if you want them softer. Transfer to a cooling rack.
Lastly, fold in the cherry pieces, and spoon into the prepared cake tin. Bake for 40 minutes until a cake tester comes out clean.
Serve with some fresh cherries and a dollop of crème fraiche or a dairy-free alternative as a decadent dessert.
300g porridge oats
120g plain flour
Around 80g pecans, roughly chopped
½ teaspoon ground cinnamon
½ teaspoon bicarbonate of soda
160g butter at room temperature
150g soft brown sugar or 100ml honey (if you want to lower the sugar content)
1 large egg
2 tablespoons maple syrup or honey
2 teaspoons vanilla extract
200g fresh cherries, pitted and cut into quarters
Sunny Side Up,
20 St Thomas Street,
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