These are incredibly versatile cookies – great for breakfast, just a snack, with your cuppa or even with cheese. They are gluten free, dairy and sugar free. You can leave the egg out if you want to go vegan, but the finished product will be crumbly. You can also soak 1 tablespoon of the linseed in 2 tablespoons of water for 20 minutes to get a similar result as you would with the egg.

You will need:

50g coconut oil, melted – we use Lucy Bee

50g honey or maple syrup

1 whisked egg

Large tablespoon of almond butter

180g gluten free oats (we use Bob’s Mill)

2 tablespoons of goji berries (or other dried fruit)

2 tablespoons of each sunflower seeds, pumpkin seeds, linseed

1 heaped teaspoon of ground cinnamon

1 heaped tablespoon poppy seeds

1 egg

100g buckwheat flour

 

Preheat the oven to 180C

Line the tray with baking paper

Mix the ingredients together and pop walnut sized balls on the tray, not touching

Flatten the balls with your fingers

Bake for 15 minutes and enjoy!

 


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