Well the recipe for my super tasty vegan cookies went down a treat! You all seemed to enjoy them and so I am back, with some super tasty vegan cookies... part 2!
This recipe is a great way to get some good fibre, healthy fats and antioxidants into your diet. They are not completely 'healthy' as such... but you might be able to afford an extra one (or two) without the guilt that you would have with a store bought one.
WHAT YOU NEED:
1 medium and very ripe banana
120g coconut sugar
80ml coconut oil melted
1 tsp vanilla extract
125g gluten free plain flour
170g GF organic rolled oats
pinch of sea salt
85g vegan melted dark chocolate
1/2 - 1 tsp grated fresh ginger (depending on your taste)
METHOD:
Preheat the oven to 180 degrees and line 2 large baking sheets with baking parchment
In a medium size bowl, mash the banana, sugar, coconut oil and vanilla with a fork until smooth
Add the melted chocolate and ginger to the banana mixture and mix well
Sift the flour into the bowl with the banana mixture and add the oats and salt. Give it a good stir, it will be very thick
I like to use an ice-cream scoop to create equal sized cookies. Then flatten them with a fork and round them off.
Bake in the oven for around 12-14 mins or until they are golden. Allow them to cool slightly for a few mins on the baking sheet before transferring them to the cooling rack. They can keep in an airtight container for up to 5 days - but ours were lucky to make 24 hours ha ha!
And there you have it... Super scrummy cookies part deux!
Thank you so much for reading,
Emmaline
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