cookie - Dark chocolate oatmeal thins

Photo by Tina T.
Adapted from includingcake.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from includingcake.com

Ingredients

  • 1

    cup oats- coarsely ground

  • 3

    tbs buckwheat flour (or other mild GF flour)

  • 1

    tbs ground chia/flax

  • 3

    tbs rapadura

  • 1/4

    heaped tsp salt

  • 1

    tsp cinnamon

  • Pinch chilli powder

  • 2

    tsp cocoa powder

  • 1/4

    heaped tsp baking powder

  • 2

    tbs softened coconut oil

  • 1

    tsp vanilla extract

  • Up to 1/4 cup soy milk to mix

  • 3

    tbs cacoa nibs

Directions

Process the oats (or just use coarse oatmeal) and add all ingredients other than the soy milk. Process/pulse to combine and achieve a crumbly mixture. Add the soy milk a little at a time to reach a slightly sticky dough that holds together well. Roll thinly (approx. 3mm thick) on a silicone or parchment lined and floured baking sheet and use a cookie cutter to make circles. Or slice and overlay to form crosses before baking to use for the ‘Halloween graveyard’. Bake at 180C for approx. 10-12 mins until just beginning to turn golden at the outside edges.

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