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Oat cookies are the perfect lunchbox treat. Add in some fresh blueberries and they get even better. These cookies are quick to make and packed with energy to fuel your little ones through their busy days.
Preheat oven to 180 °C. Line two baking trays with baking paper.
Place the flour, coconut, sugar, oats and salt in a food processor and blitz until the oats are finely chopped and ingredients combined. Add the butter and pulse until the mixture resembles coarse crumbs. Add the egg, vanilla and lemon zest and pulse until mixture begins to bind together. Transfer mixture into a medium bowl, add the blueberries and stir to combine. Shape into twelve, golf-sized balls. Arrange balls onto the prepared trays and flatten out to approximately 1 cm thick discs. Scatter with oats and sprinkle with sugar.
Bake for 20 minutes, or until golden brown. Leave on the tray to cool for 10 minutes. Transfer onto a rack to cool completely. Store in an airtight container in the refrigerator for up to 5 days, alternatively freeze for up to 2 months.
¾ cup (110 g) plain flour
½ cup (40 g) desiccated coconut
⅓ cup (55 g) brown or coconut sugar, plus extra for sprinkling
⅓ cup (30 g) rolled oats, plus extra for coating
⅛ teaspoon sea salt
125 g chilled unsalted butter, cubed
½ teaspoon pure vanilla extract
finely grated zest of ½ lemon
1½ punnets (180 g) Driscoll’s blueberries