CHOCOLATE PECAN DAIRY AND GLUTEN FREE OATMEAL COOKIES
Perfectly crumbly, incredibly easy and quick to make, and almost dangerously delicious, these gluten free oatmeal cookies hit the spot just right. They have it all – the taste, the textures, the smell… and you will want to make them again and again. And again.
Preheat oven to 350 ºF (175 ºC) and line a baking tray with greaseproof/baking paper.
Cream together coconut cream and honey.
Add the egg, and mix thoroughly.
Sift together gluten free flour, bicarbonate of soda and salt.
Mix oats, chopped chocolate, and chopped pecans into the flour mix. Stir well until everything is uniformly distributed in the flour.
Add the flour mix into the coconut cream/honey/egg mixture and mix until a uniform but sticky cookie dough forms.
Use a spoon or an ice cream scoop (recommended) to form half-sphere shaped cookies. Place them onto the baking tray with about 1/2 inch (about 1.5 cm) between them.
Bake the cookies at 350 ºF (175 ºC) for 17 – 18 minutes or until golden brown at the edges.
Leave to cool, and enjoy!
The gluten free oatmeal cookies keep well in a cool dry place for 3 to 4 days (and only if very well hidden – from both others, and yourself).
Note 1: To keep the cookies refined sugar free, use sugar free chocolate. Alternatively make your own, using my recipe for raw vegan chocolate truffles, leaving out the water, and spreading the liquid chocolate on a shallow baking tray lined with aluminium foil or greaseproof paper, and letting the chocolate set in a cool place.
Recipe by The Loopy Whisk (www.theloopywhisk.com).