Two-Tone Chocolate & Choc Chip Cookies
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!
