Flapjack Style Cookies
These cookies will definitely cheer you up… especially if you’ve had a week like mine! Many of you will know that my Father recently passed away and you couldn’t possibly imagine all of the arguments surrounding the funeral arrangements! 😦 Needless to say, not much cooking has been done again this week – we’ve had chickpeas and vegetables and soup, but no experimenting and creating.
Chocolate studded or plain cookies… which would you eat first?
This recipe popped up yesterday in my instagram feed from Ella @DeliciouslyElla and as I was thinking what to have for breakfast, and had all the ingredients, these were a spur of the moment decision! 🙂 The mixture is very like a flapjack mix, and I’m sure you could make this into one large pan and cut into slices or squares. I think the addition of raisins and nuts would make this even tastier, but the @dakindelights chocolate version went down very well! 😀
Fresh from the oven – plain
I made this easier to make by changing the method slightly – so it’s all made in one pan, and I adjusted the recipe slightly to make it a bit less sweet and sticky. I also made half of them as plain cookies and half with the chocolate, and moulded them into a cookie cutter so they were all more similar in size. How would you make yours?
Flapjack Style Cookies (Vegan & Free-From)
- 50g coconut oil
- 25ml maple syrup
- 60ml milk (I use unsweetened coconut)
- 200g oat flour
- 50g brown rice flour
- 50g coconut sugar
- 1/2 teaspoon baking powder
- pinch of salt (I used pink Himalayan)
- *optional 50g dark chocolate finely chopped
- *optional nuts, raisins, dried apricots
- In a medium sized saucepan, gently heat the oil, syrup and milk.
- Stir in the flours, sugar, baking powder and salt. Mix thoroughly and have a taste if you wish!
- If you are using any of the optional extras, mix these through now (or divide the mix to make different varieties).
- Either free form the mixture into small balls and flatten, press into a pastry cutter to get circles or press into a lined tin.
- Bake the cookies spaced apart on a lined tray at Gas Mark 4 (350f / 180c) for 10 minutes. If you bake the mixture all together in a tin, it will need longer (15-18 minutes).
- Allow to cool slightly before moving (& eating)!
Tips & Storage
- Customise these to your liking using the base mixture. Chocolate & pecan? Apricot & almond? Fresh blueberries? Hazelnut & raisin?
- Store covered for up to five days.
- Vary the thickness of the cookies so you have some thinner, crispier cookies and some soft and chewy.
- Try adding a pinch of spice – cinnamon, ginger or nutmeg.
Yummy cookies on a plate… they didn’t last very long!!!