-
Servings
4 -
Prep Time
15 minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Easy
Ingredients
COOKIE INGREDIENTS
| 440g | oat flour |
| 120g | agave syrup |
| 120g | coconut oil |
| 2 | tsp cinnamon powder |
| 2 | tsp cardamom powder |
| 2 | tsp nutmeg powder |
COOKIE BATTER SPREAD INGREDIENTS
| Half of the baked cookies | |
| 1 | tsp cinnamon |
| 2 | tbsp coconut sugar |
| 2 | tsp agave syrup |
| Pinch of salt | |
| 2 | tbsp coconut oil |
| 150ml | water |
Think lotus biscoff spread, sandwiched between two biscuits. This is it, homemade, 3 ingredients (+spices), without the vegetable oils (palm oil), refined sugars, soya and additives. This is such an easy recipe! Go on, have a bite!
METHOD
- Preheat the oven to 160 C
- Melt the coconut oil and then combine all ingredients until a dough forms
- Roll out the dough on a flat powdered surface and use a cookie cutter to shape cookies
- Bake at 160 C for 10-12 minutes
- Set aside half the cookies, and put them into a blender until finely ground
- Add the coconut sugar, cinnamon and a pinch of salt and blend, followed by the coconut oil and half the water and blend again
- Continue adding the remainder of the water whilst blending until you reach your desired consistency (for me that was 150ml). The spread will thicken up as you set it aside.
- Spread between 2 cookies, sandwich together and dunk in oat milk!