Together with the apple crumble that I’ve posted about before, these cookies (in their original form) were sustenance for my husband during exam time at uni … and he says, convinced him to marry me!
I remember making these as a ten year old for my younger brother and eating them together, while they were still warm, over school holiday movies. I must have made a hundred batches of them over the last 20 years! So the other day when my crook William asked if we could make cookies for afternoon tea, I decided to update these to make them safe for our family, and to add a few more nutrients than your standard cookie … and they are now as popular with my kids as they were with my husband, and my brother and I decades ago!
Please see below the recipe for the coeliac friendly version
- 120g vegan butter at room temperature
- 30g sunflower seed butter (or nut butter)
- 3/4 cup coconut sugar
- 1 cup spelt flour (half wholemeal)
- 1/3 cup almond/seed meal (OR use and extra 1/3 cup flour here)
- 1/3 cup rolled oats
- 1 tsp baking powder
- 1 tsp vanilla bean paste
- pinch pink salt flakes
- 1/4 tsp mixed spice or cinnamon
- 4 squares of dark chocolate, roughly chopped (about 40g)
In your blender/food processor/nutribullet/thermal cooker place the oats, almond meal, baking powder, salt, sugar and cinnamon. Blitz to a fine flour (speed 8, 10 secs)
Add in the flour and mix to combine (speed 4, 6 secs).
Add in the butter, seed butter and vanilla then pulse a few times to roughly combine before processing to a dough (speed 4, 8secs, scrape down and repeat if required)
Fold through the chocolate (or sprinkle or sultanas). (Speed 4, 6 seconds)
To make a coeliac friendly version: This is one of those times when you can do a straight swap for a GF flour mix for the spelt. Replace the oats with shredded coconut.
Form a teaspoon full into a ball and spoon onto a lined baking tray, allowing space to spread. Press down gently.
Cook in a preheated moderate oven for about 13-15 minutes.
They will be very soft when you remove them from the oven. Allow to cool on the tray for 10 minutes before transferring to a wire rack to cool completely. They will be crunchy on the outside and chewy on the inside.
Makes about 20.
Lasts for a few days in an airtight container…. if you’re lucky!