If you are anything like me, you have leftovers after Christmas and mincemeat is one of those foods that I’ve never really known what to do with. So I’ve been experimenting and come up with these cookies which I individually wrap and freeze for back to school lunchboxes.
I’ve made the recipe a little more nutritious by using oats for fibre and adding in ground almonds and some sensational seeds for protein. I’ve recommended these as being suitable for school-aged children because they contain chocolate chips (and chocolate contains caffeine) however if you’re happy for your child to have chocolate before then, go ahead.
They are still cookies however so a small portion is all that’s needed!
Leftover Mincemeat Cookies
- 300 g mincemeat
- 100 g olive margarine melted
- 200 g rolled oats
- 50 g pumpkin seeds
- 50 g sunflower seeds
- 100 g ground almonds
- 1 tsp cinnamon
- 110 g honey
- 1 tsp vanilla extract
- 90 g chocolate chips
- Zest of 2 oranges
- Preheat the oven to 160 C.
- Grease or line a baking tray.
- Mix all the ingredients together in a large bowl.
- Take a small handful of the mixture and roll into a bowl.
- Place the ball on the tray and press down to make a flattened disk.
- Bake for 25 mins, or until golden brown.
- Allow to cool for 5 mins before transferring to a cooling rack.