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:
- Preheat oven to 180c and line a baking tray with parchment paper
- 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
- Divide dough into 8 balls and flatten into cookie shapes in the baking tray
- Add 1/4 of a square to the top of each cookie, and bake for 12-15 minutes
- Allow to cool, then melt the remaining chocolate and drizzle over each cookie, adding a little sea salt to each
- Let the chocolate set then enjoy dunked into tea!
- Store in the fridge for up to 5 days