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Dark Chocolate & Sea Salt Oatmeal Cookies by Indy Power
These cookies by Indy Power of 'The little green spoon' are the perfect afternoon treat!
Serves 12|Takes 20 minutes
INGREDIENTS:
200g of Flahavan’s gluten free oats
80g room temperature coconut oil
75g of coconut sugar
80ml of maple syrup
85g of nut butter
1 teaspoon of vanilla essence
30g of cacao powder
50g dark chocolate
Sea salt
METHOD:
Preheat the oven to 180°C.
Make sure your coconut oil is at room temperature before starting. It should be ‘scoopable’ with a spoon but still white, not runny and clear.
Using an electric whisk, beat together the coconut oil and coconut sugar.
Add in the nut butter, maple syrup and vanilla and mix until smooth.
Add 100g of the oats to your food processor and blend on high until fine to make oat flour.
In a large bowl, mix together the oat flour, 100g of whole oats, cacao powder and a good pinch of sea salt.
Then pour the dry ingredients into the wet and mix until combined.
Chop the chocolate into chunks and mix it in.
Line a baking sheet with parchment paper. Scoop out the dough and use your hands to roll it into balls. Place them on the baking sheet and press them down into cookie shapes, tidying up the sides if needed.
Cook for about 9-11 minutes until the edges are starting to brown but they’re still a little soft in the middle.
Leave them to set on the tray on a wire rack for about 10 minutes before removing them from the tray.
