Ingredients (for approximately 13 cookies):
· 1 tablespoon ground flax seeds
· 3 tablespoons water
· 1/2 cup coconut flour
· 1/2 cup of oatmeal
· 1/2 cup brown sugar
· 1 teaspoon baking powder
· 1/2 teaspoon salt
· 1/4 cup mini vegan chocolate drops
· 1/2 cup smooth peanut butter
· 1 teaspoon vanilla extract
· 2 tablespoons maple syrup
Preparation:
Preheat oven to 180°C and line a large baking sheet with baking paper. Flax “egg” - in a small bowl, mix ground flax and water. Stir and leave for 5 minutes to thicken.
Dry ingredients - in a large bowl, mix together coconut, oatmeal, brown sugar, baking powder, salt, and chocolate chips.
Wet ingredients - add peanut butter, vanilla, and maple syrup to the bowl with the flax mixture. Mix until you have a smooth, thick mixture.
Combine - add wet mixture to dry and mix well. The dough will be dry at first - this is normal! Knead with your hands until everything comes together. If it is still too dry, add 1 teaspoon of water and mix again.
Shape the cookies - lightly moisten your hands and shape about 13 balls, slightly smaller than golf balls. Place them on the baking sheet 5–7 cm apart. Gently flatten them with your fingers to about 1 cm thick. If there are any chocolate chips left in the bowl, press them onto the top of the cookies.
Bake for 12–14 minutes, until golden brown on the bottom. They will be soft right out of the oven, but will firm up as they cool. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.