These dark chocolate chip cookies are super simple and fast to make. They are the perfect snack for a quick afternoon pick me up. You can easily replace oat with buckwheat, amaranth or quinoa flour if you prefer.
Serves: 12 cookies
Minutes: 15 – 20
100 g (1 cup) rolled oats
100 g (1 cup) oat flour
7 tbs (1/3 cups) brown rice flour
1 tsp baking powder
1 tsp cacao powder
a pinch of sea salt
7 tbs (1/4 cup + 3 tbs) maple syrup/honey (or 1/2 cup muscovado sugar)
1/3 cup coconut oil (or 1/2 cup butter)
1 soaked flaxseed* (or 1 free range egg)
1 tsp pure vanilla extract
150 g (1 ½ bar) chopped dark chocolate (I used sea salt dark chocolate)
*note: for flaxseed – mix 1 tbs flaxseed with ¼ cup (60 ml) water. Then, let the seeds absorb the water and turn into a thick and egg-like consistency.
1. Preheat the oven to 180 ºc.
2. In the mixing bowl, add rolled oats, oat flour, brown rice flour, baking powder, cacao powder, and a pinch of salt. Mixed them together.
3. In the blender, add the honey or maple syrup (or muscovado sugar), coconut oil (or butter), soaked flaxseed (or egg), pure vanilla extract. Blend until combined. Then, stir in the chopped dark chocolate (reserve some for pressing into the top of the cookie dough before baking)
4. Using your hands, roll the mixture into ball shapes and place them about 3 cm apart. Then, press each ball a little to flatten them into a cookie shape.
5. Bake for 10 – 12 minutes, or until golden brown. Remove from the oven and leave to cool.