These are a quick and easy go-to ‘special snack’ in our house.
Whip them up in less than 30 minutes or get the kids involved and take your time mixing and making a mess in the kitchen.
Adding the chocolate chips makes these cookies a really special treat but they are just as delicious without any chocolate in them. You could also mix through some raisins or goji berries for a healthier sweetness.
Simple Oat Cookies
Vegan, GF (if using GF oats), nut free
1.5 cups rolled oats
2 heaped tbsp buckwheat flour
1 heaped tbsp cacao powder (optional but yummy)
¼ cup shredded coconut
1 tsp baking powder
Pinch of salt
¼ cup coconut oil, melted
2 tbsp maple or honey
2-3 tbsp milk or water
¼-½ cup Chocolate chips (optional)
1. Preheat oven to 180 degrees.
2. Prepare a baking sheet with baking paper.
3. Gently warm the coconut oil and sweetener together so they are nice and runny.
4. Mix all dry ingredients together in a large bowl, except the choc chips.
5. Add the coconut oil mixture and 2 tbsp of milk.
6. Add choc chips if using. If you want to add raisins or something else, now is the time to do it.
7. Mix well and test if the mixture holds together in a small ball. If it isn’t sticky enough add a little more milk until it holds.
8. Taking approximately tablespoon amounts, roll in balls squeezing firmly and then flatten slightly into a cookie shape.
9. Bake in the over for 10-15 mins. They will feel a little soft when warm but will harden as they cool.
Store in an airtight container for 3 days, if you don’t eat them before that. I like them better stored at room temperature than in the fridge. You could also freeze them and your future self will love you.
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