Nut and Oat Choc-Chip Biscuits

From Australian Diabetic Living. Times are estimated.

• Ready In: 27 mins
• Serves: 24
• Yields: 24 biscuits/cookies

Ingredients

• 125  g plain flour (wholemeal - 3/4 cup)
• 90  g rolled oats (1 cup)
• 25  g  oat bran (1/4 cup)
• 1 1⁄2 tablespoons wheat germ
• 1 1⁄2 tablespoons skim milk powder
• 3⁄4 tablespoon baking powder
• 50  g eggs
• 2  tablespoons skim milk
• 110  g sugar (1/2 cup or equivalent sugar substitute)
• 80  ml light olive oil (1/3 cup)
• 1⁄2 teaspoon vanilla essence
• 40  g  milk chocolate chips (1/4 cup or dark chocolate ones)
• 2  tablespoons walnut pieces (chopped)
• 1 1⁄2 tablespoons  shredded coconut (optional)

Directions

1. Preheat oven to 160°C.
2. Line two baking trays with non-stick baking paper.
3. In a large bowl, put the flour, oats, oat bran, wheat germ, skim milk powder and baking powder, mix well.
4. In a medium bowl whisk the egg and milk together and then whisk in the sugar (or equivalent), the oil and vanilla essence.
5. Now mix the wet and dry ingredients together and then stir in the chocolate chips, walnuts and coconut.
6. Drop heaped teaspoonfuls of mixture on to the trays about 5 cm apart.
7. Bake for 10 to 12 minutes or until edges are set and bottoms are light brown.
8. Transfer to a wire rack and set aise to cool.
9. Will keep for up to 4 days in an airtight container.