These cookies are yummy as a mid-morning or afternoon pick me up. They really keep you going, and deliver effective sustained energy. They’re great for all ages, making them a perfect healthy option for the whole family. Their crisp outside, and slightly chewy inside is just too delicious! I really enjoyed making them, decorating them, and of course, eating them!
Peanut Butter Oat Cookies [Vegan]
For the cookies:
- 1 and 1/2 Cup Rolled Oats (Organic if possible)
- 4 tablespoons Peanut Butter (No added sugar or oils)
- 4 Medjool Dates (Pitted)
- 3 tablespoons Organic Agave Nectar (or preferred healthy sugar alternative eg: Maple Syrup)
- 1 tablespoon Chia Seeds
- 3/4 teaspoon Baking Soda/Bicarb
- Pinch of Pink Himalayan Salt
- Pinch of Cinammon
- 3 tablespoons Almond Milk (or dairy alternative of your choice)
- 1 tablespoon Cacao Butter
- 2 tablespoons Raw Cacao Powder
- 2 teaspoons Agave Nectar
- Pre-heat oven to 350°F.
- First you want to grind your Chia seeds in a blender. Place them in a bowl and add 4 tablespoons water. Mix thoroughly and you’ll notice a sticky paste start to form. This paste is your egg substitute.
- In your food processor, grind your oats for roughly 15 seconds. You want them broken, but not a fine flour, in other words you still want some chunky bits. Remove and put into a big mixing bowl and add the bicarb/baking soda.
- Next you’re going to cream your peanut butter in your food processor. Add the peanut butter, medjool dates, agave nectar, almond milk and Chia ‘egg’. Mix until the mixture is fully combined and the dates are not visible. You may need to stop several times to scoop up the mixture from the bottom, and get the blades moving again.
- Add this mixture to the ground oats and bicarb/baking soda, and combine thoroughly.
- Next you’re going to scoop up mixture, create your biscuits, and lay them on a lined baking tray. You may find it easier to rub a bit of coconut oil on your hands, and make little even sized biscuit shapes. The coconut oil helps the mixture not to stick to your hands. Evenly space the biscuits around the tray.
- Bake for approx 15 mins, or until golden brown. Remove and place on cooling tray, but keep the lined tray for later on.
- For the chocolate drizzle, in a double boiler, melt the cacao butter and slowly add the raw cacao powder and agave until you have a gooey thick chocolate sauce.
- Put the biscuits back onto the lined tray and whisk/drizzle the chocolate sauce over them. Here you can go wild, and have fun! Decorate them how you wish! Allow to cool, and serve with a warm cup of your favorite tea.