Description

These cookies combine gluten-free oats, Eat Curious Dehydrated Mince, and a mix of seeds for a satisfying, protein-rich snack. Sweetened naturally with coconut sugar and agave syrup, and dotted with dried fruit, they are perfect to batch cook and serve in a variety of catering venues!

THIS RECIPE HAS BEEN CREATED BY EAT CURIOUS CULINARY DIRECTOR RHYS

Rhys Richardson develops healthier, more sustainable recipes designed for real kitchens. With a background in contract catering and multi-site operations, he understands the balance between nutrition, cost, consistency, and scale. His approach blends practical foodservice thinking with bold flavours and strong presentation, creating dishes that are nutritious, simple to execute, and visually appealing. By combining culinary creativity with operational insight, Rhys demonstrates how Eat Curious ingredients can be used to deliver satisfying meals that support healthier, more sustainable menus.

Instructions

1. Preheat oven to 180°C (160°C fan) / 350°F. Line a baking tray with parchment paper.

2. Rehydrate the Eat Curious Dehydrated Mince: In a bowl, add 85g of Eat Curious Dehydrated Mince and pour over enough water (about 250ml). Let sit for 30 minutes, then drain well.

3. Mix the dry ingredients: Add the rehydrated mince to the dry mix and stir through.

4. Combine the wet ingredients: In a small saucepan, gently warm 40g of coconut oil, 30g of agave syrup, and 120g of oat milk. Stir until just melted and combined (don’t boil).

5. Mix wet into dry: Pour the warm wet mixture into the dry bowl. Mix until a sticky dough forms. Let it rest for 5 minutes to firm slightly.

6. Shape: Scoop tablespoons of dough and shape into balls. Alternatively, roll into logs, allow to set and cut into cookie shapes. Place on the tray and flatten slightly into cookie shapes.

7. Cook cookies: Bake for 15-18 minutes until golden brown at the edges. Let cool on the tray for 10 minutes, then transfer to a wire rack.