I took these cookies to a picnic last weekend and everyone LOVED them. So I’m sharing them here so you can get around them too! Most of my baking is experimental, and takes several attempts before the recipe is just right. But every now and again the end result turns out just the way I imagined on the first go. Want I want in a cookie is a slight crunch on the outside, soft on the inside and always with chocolate and nuts! If this is what you look for too, these are a match for you!
These cookies take next to no time to make and will please every picnic guest. I hope you can enjoy them with friends and family soon too!
Ingredients
1 cup organic oats, blended
3/4 cup natural peanut butter
3/4 cups of brown rice flour
3/4 cup coconut sugar
1 tsp baking powder
2 tbsp of maple syrup
4 tbsp oatmilk (or any other plant based milk)
250g dark chocolate (I use Lindt 80% dark)
1 cup chopped walnuts
1 pinch of salt
Recipe
Mix the peanut butter, maple syrup, coconut sugar and oat milk together until you’ve created a nice thick paste.
Then add the rice flour, oats, salt and baking powder and mix until combined. Then add your chopped chocolate chips and walnuts. The cookie mixture should be nice and wet.
Scope cookie dough into small portions on to a lined baking tray and bake in a moderate oven for around 12 minutes or until the tops start to crack slightly and brown in colour.
These babies are so soft in the middle they taste great fresh out of the oven but can be enjoyed for days after without drying out!
