(mix it together and let it stand till it becomes little jelly like consistency)
COOKIES INGREDIENTS:
- 200gfine gluten free oats (or with gluten if you don’t mind - theoretically oats don’t contain gluten, but unless it is indicated on the label they might be contaminated with gluten in the factory, it is very common and is not a problem, unless someone has a gluten intolerance)
- 1tspbaking powder (similar “issue” make sure it is without gluten, it can also contain traces of gluten)
- 2tbspcinnamon (I use ceylon kind - that is actually the true form of cinnamon and most nutritious)
- 2 tbspraw cacao powder
- 0.5tspvanilla powder
- 3tbsppeanut butter creamy type
- 100mlunsweetened oat milk extra (you used 8 spoons already with chia seeds)
- 3tbspdate syrup or maple syrup (I like date syrup for the distinct flavor)
- 2tspstevia
- 100-150gfrozen raspberries (can be fresh, but they will bake very mushy)
- 20gchopped almonds
- 20gvegan choco chips
- 0.5tsp virgin coconut oil for greasing the baking sheet
Instructions
Method:Preheat the oven to 200 COnce chia seeds and oat milk become like a jelly, add peanut butter into the mixture and mix it well, add all the fluid ingredients - syrup, stevia, remaining oat milk.In a separate bowl add all the dry ingredients, pour liquid mix into the bowl and mix everything well. Taste it, see if you need any extra sweetness or spice.Depending what size cookies you want you can yield anything from 12 small cookies to 8 large ones. Split the dough into balls and decide on the size.Spread the coconut oil on a baking sheet and place balls on the paper, flatten them to 3 mm thickness more or less. Dress the cookies with chocolate chips, raspberries and chopped almonds. Slightly squeeze all those “ornaments” into the cookie so they will bake in.Bake for 10 minutes and enjoy when chilled.If you like them even sweeter once they are chilled, you can glaze them with extra syrup. But...remember - sugar is sugar and you can enjoy less sweetness if you train your palate.