These are a variation on my usual oat cookies like the lactation cookies. I used the base recipe and added chocolate chips because, when discussing what to bake this afternoon, Braxton decided he wanted chocolate chip cookies. You really can use this recipe and add anything you like, like ginger or chai spices.
They’re so easy to make and are free from gluten, dairy and refined sugar (depending on your chocolate chips). The kind of chocolate chip cookies that smell amazing coming out the oven, taste like heaven, are guilt-free and still only take minutes to make and minutes to bake!
Give em a whirl!
1 flax egg (1 tbsp ground flax mixed with 3 tbsp water and left to set for 5-10 minutes) or an egg if not vegan
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, melted in a saucepan
1/3 cup maple syrup
4 tbsp nut butter of choice
Handful chocolate chips (I use organic vegan choc chips)
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 flax and chocolate chips) and mix well until combined.
Now mix in the flax egg fully, followed by the chocolate chips until evenly distributed.
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 8 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.
Love & health,