Ingredients

The following ingredients have 6 Servings
  • 2 tbsp ground up flax (or chia)
  • 120 ml / ½ cup maple syrup or other liquid sweetener
  • 60 ml / ¼ cup 100% hazelnut butter (or any other nut or seed butter)
  • 4 tbsp / ¼ cup cacao powder
  • 180 g / 2 cups jumbo rolled oats (GF-certified for a GF version)
  • ¼ tsp fine sea salt (optional)

Instruction

  • Preheat the oven to 180° C / 355° F and line a large baking tray with a piece of baking paper.
  • Add 2 tbsp of water to the ground up flax seed and set aside in the fridge for 5 minutes.
  • Mix maple syrup and nut butter really well. For best results use a 100% nut butter (without stabilisers and additives), but make sure the oil that sometimes separates on the surface is well mixed in before measuring it out.
  • Next, add in rehydrated flax seeds and cacao powder. Mix really well.
  • Finally, mix in oats and salt (if using). Stir the mixture for a bit so that all the oats are well coated in the sweet mixture.
  • Place slightly compressed mounds of the cookie mixture onto the prepared baking tray, leaving a little bit of space around each cookie.
  • Bake for about 15 minutes. Remove from the oven and let the cookies cool down before transferring them to a plate / cooling rack - they are fragile while hot. Store in an airtight container.