Crunchy, crispy cookies studded with chocolate chips.
- 2 teaspoons ground linseeds
- 6 teaspoons cold water
- 50g coconut oil
- 90g coconut sugar
- 1 teaspoon vanilla extract
- pinch sea salt
- 1/2 teaspoon bicarbonate of soda
- 40g oat flour
- 85g flour gluten free if required
- 40-70g chocolate chips dairy free if required
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Mix the linseed with the water and set aside.
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Beat the coconut oil with the coconut sugar until combined (a wooden spoon is great for this).
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Add the vanilla extract to the linseed mix and mix well.
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Stir in the salt, soda, oat and flour and combine until you have a soft dough.
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Either add the chocolate chips in now, or add them to the top of the cookies once shaped.
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Divide the dough in two, then in two again and finally divide each piece into three. You will end up with 12 pieces which should be spaced apart on two lined baking trays and then squashed flat (press the chocolate chips in now if you didn't mix into the dough).
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Bake at Gas Mark 3 (325f / 160c) for 12 minutes. Remove from the oven and allow to cool on the tray. They will start off very soft but will firm up and go crispy one they cool.
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Enjoy!
- Eat these as a snack or dessert just as they are.
- Sandwich these with ice-cream or nut butter.
- Add some chopped nuts either with or instead of the chocolate chips.
- Store in an airtight container - if you have any left!
