These cookies are pretty good and contain no flour, eggs and are vegan. They’re also easy to make. The recipe is for 12 cookies but I recommend doubling the recipe because they somehow tend to disappear quickly!
1 tbsp ground flax seeds
3 tbsp water
1/2 cup unsweetened shredded coconut
1/2 cup rolled oats
1/2 cup coconut palm sugar
1 tsp baking powder
1/2 tsp sea salt
1/4 cup dark chocolate chips
1/2 cup peanut butter (preferably a clean ingredient one)
1 tsp vanilla essence
2 tbsp maple syrup
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Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Put the flax seeds and water in a medium bowl and mix well. Let stand for a few minutes.
Mix coconut, oats, coconut palm sugar, baking powder, salt and chocolate chips together in a large bowl.
Mix peanut butter, vanilla essence and maple syrup into the bowl with the flax seed mixture and stir well. It should be a thick mix. Add to the bowl with the dry ingredients and mix well.
Wet your hands and shake off excess water. Make 12 little balls, the size of golf balls. Put on the backing sheet, evenly spaced out so they have room to spread a bit. Press the top of each ball to flatten them a bit.
Bake for 12-14 minutes. The cookies will be soft when they come out of the oven but they will harden when cooled. Store in the fridge for 3-4 days or in the freezer for up to a month.
Nutritional information for 1 cookie:
174 calories, 10 gr fat, 19 gr carbohydrates, 14 gr sugar, 2 gr fiber, 124 mg sddium, 4 gr protein
