Ingredients
100 gr. unsalted butter or coconut oil, melted
1 tbsp honey
1 large free range egg
1 cup rolled oats
1 cup dried white mulberries
½ cup whole wheat flour
¼ cup dark chocolate chip drops
1 tsp baking powder
½ tsp vanilla extract
1- Preheat the oven to 180°C and line a baking sheet with parchment paper.
2- In a medium bowl whisk together the butter, egg, honey and vanilla extract until incorporated.
3- Process the mulberries in a dry blender or a food processor until they are in small chunks. Don’t over process until they start sticking together.
4- Add processed mulberries, whole wheat flour, rolled oats and baking powder and stir until combined.
5- Fold in the chocolate chips and let the cookie dough rest for 30 minutes at room temperature
6- Spoon the dough on to the prepared baking sheet and press down gently on the dough to flatten.
7- Bake for 15 minutes until golden on the bottom.
8- Let the cookies cool on the pan.
