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
200 g (2 cup) rolled oats
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,,
1/3 cup coconut oil
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. Place 1 cup (100 g) oats in a food processor or blender and pulse until it turns into powder. (another cup rolled oats set aside.)
3. In the mixing bowl, add all 200 g oats, brown rice flour, baking powder, cacao powder, and a pinch of salt. Mixed them together.
4. Add in the honey or maple syrup, coconut oil, soaked flaxseed (or egg), pure vanilla extract. Mix well until combined. Then, stir in the chopped dark chocolate (reserve some for pressing into the top of the cookie dough before baking)
5. 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.
6. Bake for 10 – 12 minutes, or until golden brown. Remove from the oven and leave to cool.