Oaty Choco Drizzle Yummies
Yesterday I decided to experiment and attempt to make some gluten and dairy free ‘nutritious’ and ‘healthy’ biscuits. When I went to bed I decided I need to make some more today! After tweaking the recipe to get a crumbly tasty cookie, then improving it by topping it with chocolate I couldn’t stop eating them… but they’re healthy right so that’s okay! 🙂 Some of the ingredients you may not have as regulars, but they’re amazing when combined in this recipe.
- 50g oats (or oat flour). Use gluten free oats if required.
- 50g coconut oil
- 50g soft dates (stones removed weight)
- 20g almond butter
- 1 level teaspoon cinnamon
- 1/2 level teaspoon ginger
- 2 teaspoons agave nectar
- Chocolate of choice for drizzling OR
- 15g coconut oil melted
- 10g cocoa powder
- 10g (2 tsp) agave nectar
- 20ml coconut milk (warmed). If you prefer a lighter chocolate.
- scant pinch of salt
- Blitz the oats in a processor until you have oat flour (skip this stage if you’re using oat flour!)
- Mix the cinnamon and ginger with the oats.
- Chop the dates into small pieces.
- Heat the coconut oil in a saucepan over a low heat until melted, add the dates and stir continuously with a wooden spoon until a paste starts to form.
- Add the almond butter and continue stirring to form a paste. If the oil bubbles, remove from heat and continue stirring, do not let the oil boil. You should be able to get a nearly smooth paste with a constant low heat.
- Remove from heat and add the flour and spice mix, stir to combine all of the ingredients.
- Return to the heat and continue stirring until a ball starts to form. Turn the heat off and add the agave, stirring to combine. The mixture will be crumbly but able to stick together.
- Shape the cookies by pressing the mixture firmly into a cookie cutter on a greased (or lined) tray. The mixture should make 13 small cookies (think pre-packed choc chip cookie size). Alternatively you can shape into small balls and thumbprint to flatten.
- Cook until golden for 10-15 minutes on Gas Mark 4 (180c / 350f).
- Leave on the tray to cool for 5 minutes before cooling on a wire rack.
If you wish to top your cookies with chocolate you can melt your own choice of chocolate or use the recipe below to make a healthy gluten and dairy free topping.
Mix the coconut oil with the cocoa powder and salt, then stir in the agave. Taste for strength – dark chocolate fans can use the chocolate as it is. If you wish for a lighter milk chocolate, stir in the warmed milk until combined. Drizzle the chocolate over the cookies using your preferred method! You could use a spoon, a fork or a plastic bag with the corner cut off. Try not to eat them all at once! :-p
Seriously? Okay, store away from children and partners! (in a sealed container for up to a week).