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
- Preheat oven to 180c, fan setting.
- 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.
- Add in the maple syrup, almond milk and melted coconut oil and mix until well combined.
- Finally, add in the chocolate chips and mix through.
- Scoop out balls of the mixture using an ice cream scoop or large spoon, and roll them into ball shapes using your hands.
- Place the balls on a lined baking tray and push down a little to form a cookie shape.
- Bake for 10-15 minutes until golden, then remove from the oven and leave to cool.
