These need very little introduction! They are by far the best cookies I’ve ever made and I honestly just threw the ingredients together as I was in such a rush so it was hard for me to remember the exact measurements! They are egg, soya, gluten, dairy and sugar free (depending on what chocolate chips you use) and are just too yummy!
Ingredients
1 cup ground almonds
1 ½ cups organic rolled oats
½ tsp baking powder
½ tsp bicarbonate of soda
Pinch Himalayan salt
5 tbsp coconut oil
1/3 cup maple syrup
4 tbsp almond butter
¼ cup almond milk
Handful vegan chocolate chips
Method
Preheat the oven to 180* and line 2 baking trays with baking paper and grease with coconut oil.
Mix all the dry ingredients in a bowl.
Add all the wet ingredients (except the chocolate chips) to the blender and blend until combined.
Pour the wet mixture into the dry ingredients and mix well. Add chocolate chips and mix.
Form into balls with your hands and press down on them on the prepared baking trays and bake for 7-9 minutes, depending on your oven. I have a fan oven and 7 mins is enough. They will seem soft when they come out but they will harden a little more once they’re out.
Put the baking sheets with the cookies on them on a wire rack (the surface they cool on shouldn’t be cold) to cool away from the heat of the baking trays so they don’t crisp up too much. Once cool put in an airtight container.
Enjoy!
Love & health,
Lauren
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