With oats, flaxseed, peanut butter and dark chocolate, these cookies are packed with fibre and plant diversity, giving you 6 plant points in every bite. A delicious way to satisfy your sweet tooth and still feel like you’re nourishing yourself!
Makes 14 cookies
Ingredients
2 tablespoons milled flaxseed
100g porridge oats
100g coconut sugar
200g smooth, creamy peanut butter
75ml soy milk
1⁄2 teaspoon vanilla bean paste or extract
100g dark chocolate, roughly chopped
flaky sea salt
Method
Preheat the oven to 180°C fan.
Mix the ground flaxseed with 50ml of water in a small bowl and set aside for at least 10 minutes, until thickened. This will act as the binding agent.
Next, add the oats to a food processor and blitz very briefly, until they have mostly broken down but aren’t completely powdered. Then tip the oats into a large bowl, along with the coconut sugar and peanut butter. Stir together until evenly combined.
Then add the soy milk, vanilla and chocolate and mix until just combined.
Finally, line a baking tray with parchment paper, then scoop out dessert spoonfuls of cookie dough onto the tray, gently flattening the cookie dough balls with the back of the spoon and sprinkle with a pinch of salt. Place the tray in the oven and bake for 10–12 minutes, until crisp around the edges but soft in the middle (they’ll finish setting completely as they cool). Leave to cool slightly on the tray then transfer to a wire rack and leave to cool completely.
Hungry for more? Dig into more gut-friendly recipes.
