Ingredients

The following ingredients have 12 Servings
  • 1 tbsp ground up flax (or chia) seeds
  • 80 g / 1/3 cup fragrance-free coconut oil, softened*
  • 50 g / ¼ cup sugar** (I used brown sugar)
  • 60 ml / ¼ cup maple syrup
  • 1 tsp vanilla essence
  • 100 g / slightly heaped 1 cup large/jumbo oats (certified GF if required)
  • 50 g / slightly heaped ½ cup oat flour*** (certified GF if required)
  • 50 g / scant ½ cup plain flour or all purpose GF flour mix
  • ¾ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp fine sea salt
  • 50 g / 1¾ oz vegan chocolate, raisins or dried cranberries

Instruction

  • In a small bowl, mix ground up flax and 45 ml / 3 tbsp of water. Set aside to thicken.
  • Beat softened coconut oil and sugar together with an electric whisk until well incorporated. Alternatively use a fork, rub sugar into the coconut oil until you get a smooth paste with no chunks of oil left.
  • Add in thickened flax, maple syrup and vanilla essence.
  • Fold in oats, oat flour, plain flour (or GF flour mix), baking powder, baking soda and salt. Mix well.
  • Finally, mix in chocolate (chopped up into chunks) or raisins.
  • Refrigerate the dough for 60 minutes although I have skipped this step once and they came out good enough too.
  • Preheat the oven to 190° C / 375° F (or 170° C fan / 340° F fan) and line a baking tray with a piece of baking paper.
  • Divide the dough into 12 portions (each 40 g / 1.4 oz - approx. 2 tablespoon's worth). Compress the dough with your hands, flatten into fat discs and place them on the baking sheet leaving quite a bit of space around each cookie as they spread a little. I recommend baking them in two batches.
  • Bake for about 12-14 minutes. Allow the cookies to cool off completely before storing.