It’s December, I’m feeling festive and what better to do than bake cookies and curl up on the sofa with a hot drink and some homemade cookies? These are a wonderful cross between a cookie and a cake and are absolutely dreamy when drizzled with lots of chocolate and sprinkled with a little sea salt.

Ingredients:

• 125g/1 cup oat flour (blended oats)
• 1 medium ripe banana
• 1 tsp vanilla extract
• 35g/2 tbsp light muscovado sugar
• 1 tsp baking powder
• 60g coconut flour
• 1 tbsp hazelnut milk (or any other milk)
• 30g chopped nuts of choice
• 50g seed and bean Hazelnut chocolate
• A pinch of sea salt flakes

Method:

1. Preheat oven to 180c and line a baking tray with parchment paper
2. In a blender, combine oat flour, banana, vanilla, sugar, coconut flour, baking powder and milk until a dough forms, then stir through the chopped nuts
3. Divide dough into 8 balls and flatten into cookie shapes in the baking tray
4. Add 1/4 of a square to the top of each cookie, and bake for 12-15 minutes
5. Allow to cool, then melt the remaining chocolate and drizzle over each cookie, adding a little sea salt to each
6. Let the chocolate set then enjoy dunked into tea!
7. Store in the fridge for up to 5 days