Chocolate Chip Oaty Cookies
90g oats (use
90g buckwheat flour (or use flour of your choice)
a pinch of sea salt
a small pinch of baking powder
1 egg white
50ml cold water or unsweetened almond milk
1 tsp vanilla extract
45g crunchy peanut butter (or use
35g maple syrup
30g dark chocolate chips (minimum 70% cocoa)
MAKES 9 COOKIES
Place the oats, flour, salt and baking powder in a bowl and stir well.
In a separate bowl, mix the egg white, water, vanilla extract, peanut butter
Add the dry mixture to the wet mixture and mix thoroughly. Fold in the chocolate chips. Refrigerate for 15 minutes.
Preheat oven to 160 ̊C/325 ̊F. Line a baking tray with baking paper.
Roll the mixture into 9 balls. Place each ball onto the tray, leaving a 5cm gap between each one. Gently press each ball down into a disc to a thickness of around 1cm.
Bake for 20-30 minutes or until golden. Transfer the cookies to a wire rack to cool.
Store in an airtight container for up to 3 days or freeze on
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