Omg. Guys. If you want the most delicious, rich, chewy and crispy cookie recipe you are in the right place. These cookies are a mix between a brownie and a cookie. It has the taste of a decadent, chocolatey brownie, but it is free from refined sugar, it is vegan, and it is gluten free!
In my opinion, there is nothing better than a good chocolate dessert. Which is why I thought that the first official recipe post should be dedicated, to the perfect mixture of the two ultimate chocolate desserts - cookies and brownies.
So, lets breakdown the ingredients:
Oats: This recipe calls for oats, in the form of oat flour. There is no need to buy oat flour from the supermarket, just get a big bag of oats and blend the required weight into a fine powder. I like to blend mine for a little less time to keep a few remaining oats for a bit of texture. You may have to double check the weight after blending as the volume changes.
If you don't want to use oat flour, feel free to use plain flour, gluten free plain, or spelt.
Cacao Powder: Cacao powder is basically a less processed version of cocoa powder. I love using it as it is super rich and actually contains antioxidants, iron, fiber and magnesium which is a BIG plus in my opinion! Linked is what I use, from Amazon: https://www.amazon.co.uk/Terrafertil-Natures-Heart-Organic-Powder/dp/B018B6SYZM?crid=27UP4VAN5W98P&keywords=cacao+powder&qid=1675943271&sprefix=cocoa+powder%2Caps%2C93&sr=8-7&linkCode=ll1&tag=lilstraybak0f-21&linkId=24b4c2216bdcb5d34cfefa6d3b309602&ref_=as_li_ss_tl
Coconut Sugar: Coconut sugar is my favourite natural sweetener. It doesn't taste like coconut, instead it has a caramel flavour. Coconut sugar contains potassium, magnesium and sodium, and has a lower glycemic index compared to white sugar. I've found that it is pretty much a 1:1 swap in most recipes, although it can prove quite difficult in bakes such as vanilla sponges.
Espresso: You can use an instant coffee mixture or an espresso shot from your coffee machine. This intensifies the chocolate flavour. You can't taste the coffee at all in this cookie, due to the small amount the recipe calls for.
Recipe - Makes 9 regular sized cookies
Ingredients
90g oat flour (feel free to use plain flour, GF plain flour or spelt here)
50g cacao powder (or cocoa powder)
Pinch of salt
85g coconut sugar
1/4 tsp baking powder
3/4 tsp bicarbonate of soda
80g coconut oil (I use one from a jar - measuring whilst solid, and melt it in the microwave)
2 tbsp milk - room temperature (I used almond milk, but feel free to use any milk)
1/2 tsp espresso
1 tsp vanilla
Lots of chocolate chips!
Method
First, make your oat flour by blending oats into a fine flour.
Combine in a bowl, the oat flour, cacao powder, salt, coconut sugar, baking powder and bicarbonate of soda.
Melt the coconut oil.
To your flour mixture, add the coconut oil, milk, espresso, vanilla and chocolate chips.
Mix until combined. It will be a wetter mixture compared to your usual cookie mixture.
Preheat your oven to 160°C and pop your mixture in the fridge for 10 minutes to firm up.
Take a baking tray, lined with greaseproof, and place down tablespoon sized balls.
Flatten them ever so slightly - make sure you leave space in between as these cookies spread and you don't want to end up with one big cookie!
Bake for 10 minutes. They will be super soft, but once you've taken them out to cool, they will firm up.
ENJOY!!! xxxx
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Let me know down below how you get on!!
Lils xxx
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