These cookies are delicious. They are both vegan and gluten free. Made with a combination of oats and almond flour together with vegan chocolate drops. They are quick and easy to make and great as a treat after lunch or as a snack with a cup of green tea. The almond flour means that they have both protein and fibre.
Preheat oven to 180C and line a baking sheet with grease proof paper.
In a mixer place the coconut oil and xylitol and mix together. then add the vanilla extract and coconut milk. Continue to mix for another minute.
Then add the almond flour, oats, and baking powder and continue to mix until a dough forms. add a further tablespoon of milk if too dry and crumbly.
Then stir in by hand the chocolate chips.
Then scoop out about 1 heaped tablespoon of dough and roll in your hands to form a ball. Place on the prepared baking sheet and push down gently to flatten. Continue to do this until all the cookie dough is used up.
Place in the oven and cook for 152-20 minutes or until lightly golden brown. Remove from the oven and allow to cool for at least 20 minutes before serving.
This cake is really easy to make and is moist and delicious. You can serve it plain or with the cashew and lemon buttercream topping.
Adding carrots and chia increases the fibre in this cake. As an added benefit, chia also provided omega 3 fats and protein.
There are a number of ways to replace eggs in cake - chia seeds soaked in liquid is one option which is used in this recipe. The oil and the apple puree also help to make this cake moist when using gluten free flours.