Treat your inner-child with these delightfully golden Craisin and Oat Cookies. Crunchy on the outside and a little chewy on the inside.
Vegan, gluten free, lower carb and with a lower glycaemic index these cookies won’t give you a sugar spike, will sustain your satiety for longer and nourish you with extra plant based proteins from the seeds and coconut flour. Just a little brown sugar and pure honey to capture that genuine cookie taste and texture.
Keep in your bag for emergency or as a quick breakfast on the go. Best of all they are not dry, but tasteful and nourishing.
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Makes 12 cookies
Prep Time 20 mins
Cooking Time 25 mins
1 1/2 cups / 130g Oats
1/2 cup / 60g coconut flour
1/4 cup / 60g brown sugar
1 tspn baking powder
1/2tspn bicarbonate soda
1 tspn cinnamon
1/4 cup pepitas
40 ml / 2 tbspns coconut oil
1/4 cup dried craisins
1/4 cup water
In a bowl add all the ingredients except for the coconut oil, sugar , honey and water.
Mix the contents, in order to evenly distribute the ingredients.
Heat either in a microwave or saucepan on low heat the oil, sugar and honey until the honey and oil melt to form a liquid.
Make a well in the centre, and poor the liquid in.
With a wooden spoon stir the ingredients and ensure the liquid is well integrated into the flour mix. At this stage, the mix will be crumbly.
Pour half the water and with your hands mix. Try to form a bowl with a golf ball sized amount of mix. If it crumbles a little still pour the rest of the water. Mix well.
Each cookie needs approximately a golf ball sized amount of mix. Roll in your palm, squeeze a little to help the dough keep it’s shape. Pat the sides and top to ensure smoothness.
Place on a prepared oven tray.
Bake for 25minutes in moderate fan forced oven. 180°C.