I'm really enjoying these chewy oat and almond cookies! I've been baking and eating them for the last fortnight and still very much enjoying them. Completely free from wheat, gluten, dairy, refined sugar, flour and guilt! They go perfectly with a herbal tea in the afternoon to pick my energy levels up.
I don't normally eat biscuits for breakfast but I feel these are perfectly acceptable to munch on in the AM as they are loaded with fibre and protein that keeps you feeling full and won't play havoc with your blood sugar levels. They're easily portable too so are perfect if you want to grab a quick snack on the go!
I hope you enjoy these as much as me! Let me know what you think. :)
Ingredients: Makes approx. 12-14 cookies
1 1/2 cups gf rolled oats
3/4 cup almond butter - I use Pip & Nut (peanut butter will also work)
4 tbsp. pure maple syrup / honey
1 egg
1 flax egg (2 tbsp. flax seeds + 1/3 cup of water)*
1 tbsp. vanilla essence / powder
1 tbsp. baking powder
1/4 cup cacao nibs
Pinch of salt
*To make this recipe vegan, omit the egg and add an extra flax egg. Alternatively if you don't have flax seeds you can use 2 chicken eggs instead.
Method:
Preheat the oven to 190 degrees.
Make your flax egg by adding the flax seeds with water and set to one side.
Combine the almond butter, maple syrup, vanilla, baking powder and salt in a large bowl. Then slowly stir in the oats and cacao nibs.
Beat the egg in a mug and pour into the bowl, along with your flax egg. Stir well until a sticky batter forms.
Line a baking tray with grease proof paper and using an ice-cream scoop, fill the scoop with the cookie batter and place on the paper (if you don't have an ice-cream or cookie scoop, roll the batter into balls). Gently push down to create a cookie shape.
Oven for approx. 10 - 15 minutes, and remove once golden and crunchy.
Leave to cool and enjoy!
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