These cookies are very easy and take 5 minutes to make. We have been making them for a while and playing around with different combos. I have tried a blended version which was ok but they went a bit hard and one that was too wet. This is my version.
I don’t usually use condensed milk in baking as it is quite sweet and we like to keep things low in sugar. Here I think it works well as it’s the only sweetener and it helps hold lots of things are are high in good fats and protein. Plus this recipe makes 40 cookies. Not bad. If these aren’t sweet enough for you, use dried fruit or chocolate chips as part of the 5 cups.
They keep well in an air tight container for a few days but I just freeze mine straight away. They are nice straight from the freezer or they thaw in a few minutes. These are nut free as our kindy is nut free but nuts are great in them.
I find its good to have one or two add ins that are quite fine, like coconut, sesame seeds or oats or anything similar texture to that as they tend to hold their shape well.
I tried pressing half into a slice tin. This worked ok but it needs to be quite thin to caramelise enough and hold together. try 1.5-2cm thick .
I idea is that you use 5 cups of nuts, seeds, coconut, chocolate chips, oats, sesame seeds, dried fruit, freeze dried fruit etc and one tin of condensed milk. I have used normal condensed milk and coconut condensed milk.
For this batch I used….
1 cup fine coconut
1 cup sesame seeds
1 cup sunflower seeds
1 cup pumpkin seeds
1/2 cup hemp seeds
1/2 cup cacao nibs
1 tin coconut condensed milk or normal condensed milk
Mix it all together. Spoon on to a lined tray. Bake at 180 for 12-20 minutes or until golden. Cool on tray.
For the slice, bake for 30-40 minutes at 160 or until golden all over.
I made a video with the kids to show you how easy they are…. Baking with kids really tests my patience!