You won't believe these are gluten free, dairy free and refined-sugar free!
This recipe uses Gloriously Free Oats, available from Innovative Naturopathy to make this recipe Gluten Free. Speak with Lorna before trying oats on a coeliac diet.
Recipe Makes 20 cookies!
INGREDIENTS
2 cups GF Oats
1/2 cup desiccated coconut or coconut flakes
1/2 cup flaked or chopped almonds
3-4 tablespoons maple syrup
2 tablespoons peanut butter
2 tablespoons coconut oil (melted)
2-3 tablespoon of hot water
1 teaspoon vanilla extract
1 teaspoon baking soda
a pinch of salt
METHOD
Add the dry ingredients (oats, coconut, almonds and salt) into a food processor (or a bowl).
Incorporate the wet ingredients (oil, peanut butter, maple syrup, water and vanilla extract) into the dry ingredients.
Turn on the food processor (ideally with a dough mixer attachment, or the blade attachment) and mix for about 15 seconds or until the mixture sticks together.
Take a spoonful of mixture and form into a small ball. Place onto a baking sheet lined with baking paper. Repeat with the remaining mixture.
Flatten the cookie using the back of a fork or spoon with enough room around each cookie so the cookies don’t crowd into each other.
Bake in a low 150C preheated oven for 20 -30 minutes or until golden brown. Cool completely before eating.
Stored in an airtight container, these biscuits keep for a week.