I really love this recipe because of its simplicity of execution and its versatility.
You can change the dry ingredients according to your availability or taste without compromising the final result. Walnuts, hazelnuts, cashews, dates, dried apricots, barley flakes are among the various alternatives. But the flours must be unrefined to better absorb the liquid ingredients (you can use different types of vegetable milk).
These vegan energy crunchy cookies are perfect for hearty snack or breakfast.
Makes about 12-16 (it depends on the size you size you make the cookies)
150 g (5 oz) wholemeal (whole-wheat) stone ground flour
50 g (2 oz)brown rice flour
50 g (2 oz) oats flakes, sugar-free
100 g (3½ oz) dark chocolate, chopped
50 g (2 oz) raisins
1 tsp whole almonds, chopped
1 tablespoon organic baking powder
80 g (3 oz) organic raw coconut sugar
Pinch of sea salt
100 ml (3½ fl oz) cold-pressed sunflower oil
50 ml (2 fl oz) brown rice milk
- Preheat the oven to 180°C (350°F/Gas 4).
- Line a baking tray with baking paper. In a bowl, combine the flours, oats flakes, 50 g (2 oz) dark chocolate, raisins, baking powder, coconut sugar and pinch of salt. Add the oil, brown rice milk and mix to combine.
- With moistened hands, picked up a little dough, form into balls and place on the baking tray.
- Flatten the balls, and sprinkle 50 g of the chopped chocolate on top.
- Bake for 15 minutes, or until lightly golden. Stand on tray for 5 minutes to cool before transferring to a wire rack to cool completely.