Marathon Cookies
Makes 16ish, depending on size. If you are taking them on a run I recommend making 30 smaller ones as they’ll be easier to pack
marathon cookies 2
1 ripe pear, peeled and chopped
1/2 tsp baking powder
1 cup brown sugar
1/4 cup maple syrup
1/2 cup vegetable oil
1 tsp vanilla extract
1 cup plain flour
1 cup rolled porridge oats
1/2 tsp baking soda
1 cup vegan chocolate chips
2/3 cup roughly chopped walnuts

1) Preheat the oven to 180c
2) Mix the pear and baking powder in a food processor until smooth (add a little water if its quite thick)
3) Add the pear, sugar, maple syrup, vegetable oil and vanilla extract to a large bowl and mix thoroughly
4) Stir in the flour, oats and baking soda. Add the the chocolate chips and walnuts and stir until just combined
5) Form into balls and squash onto baking trays lined with grease proof paper, ensuring you leave a few cm’s between each cookie as they spread out a fair bit during cooking
6) Bake for about 15 minutes until they are just starting to brown. Allow to cool for at least 10 minutes before you remove from the baking trays

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