130 g (1 bag) Patience Fruit & Co Moka Moments Active Blend
80 ml (1/3 cup) margarine
80 ml (1/3 cup) maple syrup
375 ml (1 1/2 cups) quick-cooking oatmeal
125 ml (1/2 cup) all-purpose or whole wheat flour
1 teaspoon baking powder
Cooking time 12 minutes Portions 16 cookies
30 minutes. That’s all the time you’ll need to bake these oatmeal cookies with Moka Moments Active Blend. These cookies are filled with dark chocolate, cranberries, almonds and hazelnuts.
Place rack in middle of the oven. Preheat oven to 180 °C (350 °F). Line baking sheet with parchment paper or a reusable liner. You will probably need two baking sheets, or use the same one twice.
On a chopping board, coarsely chop the nuts, cranberries and chocolate from the Moka Moments Active Blend. Set aside.
In a medium-sized bowl, with an electric mixer or whisk, beat margarine with maple syrup. Add egg and mix well.
In another bowl, combine Active Blend, oatmeal, flour and baking powder. Add to wet ingredients and stir with a wooden spoon.
Use a spoon to drop balls of dough about the size of half a golf ball onto baking sheet. Flatten slightly.
Bake for 12 minutes or till cookies have browned on the bottom.
Cookies will keep for 4 days at room temperature in a tightly sealed container, or 2 months in the freezer.
Variation: Cookies are just as delicious when made with Tropical Delight Active Blend instead of Moka Moments.
Thanks to our collaborator
A graduate in nutrition and sports nutrition, Stéphanie Côté has worked with media for more than 15 years. Her goal? Convince people that eating well is good and not so complicated!Visit her website
In this recipe
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