Lunch-Box Cookies

These cookies are fast - you can make a batch first thing on a good day and eat a few straight from the oven on the way to school. They have no nuts and are relatively low in sugar. Tim said they are really sweet so I might even drop the brown sugar down to 1/4 cup next time I make them to see what happens! Feel free to omit the choc chips and replace with nuts if you want a healthier cookie too. The ginger flavour is quite prominent which I like, but can be reduced to 1/4tsp if you prefer.

3/4 cup plain flour

1/2 tsp baking powder

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp sea salt

100g butter, softened

1/2 cup brown sugar

1/4 cup alternative natural sweetener such as Xylitol

1 tsp vanilla essence

1 egg

1Tbs tahini

1 cup rolled oats &/or rolled barley

1/4 cup choc chips

1/4 cup chopped raisins

Preheat oven to 190•C and line 2 baking trays.

Sift together the flour, baking powder, cinnamon, ginger and salt.

Cream the butter, sugar and sugar substitute with an electric mixer, then add the egg and vanilla and mix well. Add the sifted ingredients and stir until combined then mix in the oats, raisins and choc chips.

Roll spoonfuls of mixture and drop onto prepared baking trays and lightly flatten with a fork, the tahini will make them slightly sticky. Bake for 8-9 minutes and cool on wire racks.