cookie - Dark chocolate oatmeal thins
- 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
Adapted from includingcake.com
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.