Two-Tone Chocolate & Choc Chip Cookies

In the mood for a cookie but unsure which way to go? You can't beat a classic choc chip cookie. On the other hand, sometimes indulging in the ultimate chocolate cookie is exactly what you need, or dare say, deserve! This is no easy decision, not made easier when considering how sugar-laden cookies really are! Well, consider all of your cookie qualms kaput because we have all the answers, or should we say THE answer. Say hello to our brand new delicious, refined sugar-free TWO-TONE COOKIE! That's right, we've combined the best of both worlds to create one super impressive and tasty cookie. All there's left is to try them for yourself! You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

Ingredients

100 g oat flour

3 tablespoon cacao powder

3 tablespoon Natvia natural sweetener

0.5 teaspoon baking powder

0.5 teaspoon bicarbonate of soda

1 teaspoon flaxseeds + 1 tablespoon hot water

1 tablespoon coconut oil

2 tablespoon smooth nut butter

0.5 teaspoon vanilla extract

100 g oat flour

2 tablespoon ground almonds or almond flour

2 tablespoon Natvia natural sweetener

0.5 teaspoon baking powder

0.5 teaspoon bicarbonate of soda

3 tablespoon sugar-free dark chocolate, chopped

1 teaspoon flaxseeds + 1 tablespoon hot water

2 tablespoon coconut oil, melted

0.5 teaspoon vanilla extract

Method

Preheat the oven to 180 degrees C and grease and line a large baking tray.
Make the chocolate half: Mix together the oat flour, Natvia, cacao powder, baking powder and bicarbonate of soda in a bowl. Mix together the flaxseeds and water and set aside for 5 minutes to form a gel.
Gently melt the coconut oil and nut butter. Remove from the heat and stir into the dry ingredients along with the flax mixture and vanilla and mix to form a soft dough.
Now for the chop chip half: Mix together the oat flour, ground almonds/almond flour, Natvia, baking powder, bicarbonate of soda and chopped chocolate in a bowl. Mix together the flaxseeds and water and set aside for 5 minutes to form a gel.
Stir the melted coconut oil into the dry ingredients with the flax mixture and vanilla to form a soft dough.
Place a tablespoon of each dough next to each other and gently press together, then repeat to use the rest of the dough - make sure you space them out as they spread during baking!
Bake for about 10-12 minutes until golden then leave to cool completely (they will firm up as they cool). Now enjoy!