¼ cup of olive oil
¼ cup of coconut sugar
1 teaspoon of vanilla essence
¼ cup of crunchy peanut butter (softened in microwave)
½ cup of almond flour
1 cup of rolled oats
2 tablespoons of coconut flour
3 tablespoons of cacao powder
1 teaspoon of baking powder
¼ teaspoon of salt
½ cup of cacao nibs/dark chocolate chips
Preheat oven to bake 160.
Mix olive oil, egg, coconut sugar, vanilla essence and peanut butter together in a small bowl.
Mix remaining ingredients together in a large bowl.
Add in wet mixture and stir until well combined – this will form a very sticky cookie dough.
Roll into small balls and place on a lined baking try.
Press down with fork to form cookies
Bake for 15 – 20 minutes, keeping a close eye on them.
Leave cooling, allowing cookies to harden before serving.
Substitute the rolled oats/almond flour for any flour of choice – buckwheat/rice/wholemeal.
Substitute the peanut butter for almond or cashew butter.
Substitute the cacao nibs/chocolate chips for raisins or sultanas.
Crunchy Chocolate Cookies