1 1/2 cups rolled oats
1 cup rolled sunflower seeds
2 tablespoons butter
1 tablespoon brown sugar
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1 tablespoon African or Indian Fruit Yogurt
1 1/2 teaspoons vanilla extract
1 cup evaporated milk
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, combine oats, sunflower seeds, butter and brown sugar. Mix thoroughly. Combine flour, salt, baking powder, baking soda and egg; stir into oat mixture. Drop by rounded spoonfuls onto prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or until golden on one side and stick on the other. Transfer loaf to a wire rack and cool completely.
When loaf has cooled, scoop out cookie mixture with a knife. Dust loaf with chocolate glaze, and then brush on remaining chocolate glaze.
Remove cookie from cookie sheet and dip into chocolate glaze. Chill for 5 minutes. Serve warm with ice cream.
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