Ingredients

The following ingredients have 14 Servings
  • 2 tbsp ground up flax (or chia) seeds
  • 120 ml / ½ cup thin plant milk (I used almond) or water
  • 50 g / ¼ cup fragrance-free coconut oil, solid*
  • 100-120 g / ½ cup-½ cup + 2 tbsp caster (super fine) sugar**
  • 1 tsp vanilla essence
  • 63 g / ¼ cup peanut butter (or any other nut butter or tahini) (optional, see NOTES)
  • 120 g / 1 cup all purpose white wheat flour or all purpose GF flour mix
  • 2 tsp cornflour / cornstarch
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 150 g / scant 1¾ cup jumbo rolled oats
  • 100 g / 3.5 oz vegan chocolate, diced small or dried fruit (for refined sugar-free version)

Instruction

  • In a small bowl, mix ground up flax and almond milk or water. Set aside to thicken.
  • Chop up coconut oil small and place it in a mixing bowl with sugar. Using a fork, rub sugar into the coconut oil until you get a smooth paste with no chunks of oil left.
  • Next add in vanilla essence, nut butter (if using) and thickened flax and incorporate them both well.
  • Next fold in flour, cornstarch, baking soda and salt. Mix well.
  • Finally, mix in oats - you may need to use your hands towards the end - and chocolate, saving a few chunks for decoration.
  • Refrigerate the dough for 30-60 minutes.
  • 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 14 balls (45 g each) and place them on the baking sheet. If using all coconut oil, leave a lot of space around each cookie as they will spread a lot. Flatten the balls with the palm of your hand - that's especially important for the all nut butter version as it does not spread. Decorate the tops with saved chocolate chunks.
  • Bake for about 17-20 minutes. Once the cookies cool off, keep them in a padlocked :P container.