I love these wholesome cookies because I don't feel guilty if I want them for breakfast. The oats lend a satisfying texture and the nutmeg a lovely warmth. Use any nuts you like – walnuts would be delicious too. —Jordan Rondel, The Caker
honey or real maple syrup
In This Recipe
Preheat oven to 180C fan bake. Line 2 baking trays with baking paper.
In a large bowl, combine flour, oats, ground almonds, nutmeg, baking powder and salt. Add pecans and carrot and mix well. Gradually add honey/maple syrup and melted butter and mix until a sticky dough is formed.
Drop tablespoons of mixture onto baking sheets and flatten with your fingers. They won't spread much so 2cm between each cookie is fine.
Bake for 10-12 minutes or until the cookies are golden on top and bottom.
Allow to cool and firm on the baking tray for 10 minutes before transferring to a rack. Store in a cool, dry place in an airtight container or cookie jar for up to a week.