Oat, chocolate and nut butter cookies (gluten and sugar free)

I think these biscuits will become a part of my regular baking rotation.  Why would I expect anything less when they are based on a recipe from Ashley at the edible perspective?  I first found Ashley's blog while searching for vegan desserts to cook for my sister-in-law and her recipes have dominated my ‘healthy eats’ board on Pinterest ever since.

But back to these cookies, they are gluten free as they use oats as their base, they are full of good fats and protein, and they are finished with my favourite dark chocolate – what isn’t to love about them?  You want more?  They are also sugar free.

I have substituted maple syrup for rice malt syrup to make them sugar free and instead of using just peanut butter, I have also used some of this Almond, Chia and Sesame nut spread I’ve been wanting  to use. 

I also added an egg.  Although I trust Ashley, I’ve had too many healthy egg-less recipes turn out on the crumbly side and I really didn’t want to risk it – I was really keen for these biscuits to work out perfectly.  Since I’m not vegan, I thought I’d chuck one in just to make sure!

I used my grinder to grind the flax seeds and turn the oats into oat flour. Did you know flax seeds are most nutritious when they are freshly ground?  When I first got into healthier baking I initially resisted buying a grinder, especially as as I don't drink coffee so it was purely required to grind oats, nuts and seeds, but I now think it was $30 very well spent.  

The biscuits turned out wonderfully.  I like that the peanut butter is more subtle with the use of the other nut spread and they are still sweet and not crumbly at all!

                        

Oat, Chocolate and Nut butter Cookies  gluten and sugar free 

Heavily based on the edible perspective's peanut butter, oat meal chocolate chip cookies
Yield: 24

• 2 tablespoons ground flax meal + 1/4 cup warm water
• 1/2 cup natural peanut butter
• 1/4 cup almond, chia and sesame spread
• 1/2 cup rice malt syrup
• 5 tablespoons melted coconut oil
• 2 teaspoons vanilla extract
• 1 egg, lightly whisked
• 1 cup oat bran
• 1 cup rolled oats
• 2/3 oat flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup dark chocolate chips, 

Preheat your oven to 180* C.

In a large mixing bowl whisk together the flax and water until slightly thickened, about 10 seconds. Let sit for 5 minutes to gel. Add in the peanut butter, rice malt syrup, melted coconut oil, egg and vanilla. Whisk until fully combined.

Add in all of the dry ingredients except the chocolate chips. Stir with a large spoon until you no longer see dry flour. The dough will be sticky and thick. Stir in the chocolate chips.

Use an ice cream scoop to spoon mixture onto a baking sheet lined with baking paper. Lightly press each cookie with the back of the scoop.

Bake for 10-14 minutes. 

Let rest on the baking sheet for 15 minutes then transfer to a cooling rack to fully cool. Texture will firm as they cool.

I'm sharing this with Jess at Bake, Play, Smile for Fabulous Foodie Friday

Tell me, which blogs provide you with your healthy cooking inspiration?

Happy baking
Dani