Who doesn’t love classic chocolate chip cookies at Christmas?!?!
Christmas is my favourite time of year! I absolutely LOVE
getting creative in the kitchen during the festive period and baking lots of
yummy festive treats. These are such an easy treat to bake for friends and
family to enjoy and they’re completely free from gluten, dairy and refined
sugar!
I’ve used a heavenly bar of raw Ombar chocolate for my chocolate chips. It’s one of my favourite raw chocolate brands (however any chocolate will work).
I hope you enjoy these as much as me! J
Ingredients:
I’ve used a heavenly bar of raw Ombar chocolate for my chocolate chips. It’s one of my favourite raw chocolate brands (however any chocolate will work).
I hope you enjoy these as much as me! J
Ingredients:
2 ½ cups of gf rolled oats
½ cup of peanut butter
¼ cup of maple syrup
1 tbsp vanilla essence
1 tbsp baking powder
2 organic eggs – replace for flax seed egg to make vegan*
35g of raw Ombar coco and almond chocolate
Handful of almonds
1 flax egg = 1 tbsp. ground flax seeds and 6 tbsp. water
1 flax egg = 1 tbsp. ground flax seeds and 6 tbsp. water
Method:
Pre heat the oven to 190 degrees.
Add the oats into a large bowl. Then add the peanut butter, maple syrup, vanilla essence and baking powder. mix well.
Crack both eggs into a mug and whisk together with a folk, then stir them into the bowl.
Roughly chop the almonds and chocolate into chunks and add them into them bowl. Stir well until everything is combined.
On a lined baking tray, using an ice-cream scoop or your hands, roll the mix into little balls and shape them into cookies.
Oven for 10 – 15 minutes. Keep checking to ensure they don’t burn.
Allow to cool and enjoy!!
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