Chewy oat and almond cookies

Chewy oat and almond cookies

Ingredients

makes 16
  • •120g Medjool dates
  • •100g almond butter
  • •1 tsp vanilla extract
  • •75ml soya milk
  • •100g oats
  • •1½ tbsp plain flour
  • •½ tsp baking powder
  • •½ tsp sea salt
  • •50g hemp seeds
  • •30g almonds, chopped
  • •30g dark chocolate, chopped (optional)

Directions

Cooking mode
  1. 1. In a food processor, add the dates, almond butter, soya milk and vanilla extract. Process until a soft, sticky paste forms.
  2. 2. In a medium bowl, combine the oats, flour, baking powder, salt, hemp seeds, almonds and chocolate. Add the wet mixture and stir until just combined. Add another tbsp of soya milk if needed until a dough comes together. Transfer to the fridge for 30 minutes.
  3. 3. Preheat the oven to 180°C. Line a large baking tray with parchment paper. Spoon the dough into 12 equal balls, place on the tray and flatten each cookie into a thin disc.
  4. 4. Bake for 15 minutes until browned. Leave to cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.
Baker Beanie Author

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