-
Servings
4 -
Prep Time
15 minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Medium
Ingredients
Base
| 100g | coconut sugar |
| 140g | coconut oil (solidified) |
| 2 | tbsp plantbased milk |
| 90g | oat flour |
| 96g | almond flour (not almond meal!) |
| 1/2 | tsp baking powder |
| 1/2 | tsp soda bicarbonate |
| Pinch of salt | |
| 85g | chocolate |
These are crispy on the outside and chewy on the inside, and they crumble and melt in your mouth even after they've cooled down! If you're anything like me, I guarantee you will finish the batch before they cool down. I can't resist freshly baked cookies dunked in oat milk.
METHOD
- Preheat the oven to 176 C
- Combine the coconut oil and coconut sugar *
- Mix in the plantbased milk (I used oat milk)
- Add the almond flour, oat flour, baking powder, soda bicarbonate and a pinch of salt, and mix until dough forms (WARNING - try not to finish all the cookie dough, it is DELICIOUS)
- Break the chocolate into chunks and mix into your dough evenly
- Use a mini icecream scoop or teaspoon to make 3-4cm cookie dough balls (don't flatten)
- Bake for 10 minutes, leave to cool slightly and dunk in oat milk!!