These are the perfect afternoon snack. I’m obsessed with the wholesome oats and gooey chocolate chunks when they are warm out of the oven.

  • 200g oats
  • 1 heaped tablespoon brown rice flour
  • 70g ground almonds
  • 1 heaped teaspoon cacao powder
  • 7 tablespoons maple syrup
  • 4 tablespoons coconut oil, melted
  • 1 tablespoon almond milk
  • 1 teaspoon baking powder
  • 40g dark chocolate chips, roughly chopped
  • Pinch of sea salt
  1. Preheat oven to 180c, fan setting.
  2. Place the porridge oats, rice flour, cacao powder, ground almonds, baking powder and salt into a large bowl and mix well to remove any lumps.
  3. Add in the maple syrup, almond milk and melted coconut oil and mix until well combined.
  4. Finally, add in the chocolate chips and mix through.
  5. Scoop out balls of the mixture using an ice cream scoop or large spoon, and roll them into ball shapes using your hands.
  6. Place the balls on a lined baking tray and push down a little to form a cookie shape.
  7. Bake for 10-15 minutes until golden, then remove from the oven and leave to cool.