GoYoga undergrad Meryem serves up a tasty plate of oat and cinnamon cookies that'll hit the spot for any post-class cravings.
Gluten Free Oat & cinnamon cookies
Makes 5 cookies (double it for more)
Flour-ing 1 1/2 cup GF porridge oats 1/2 cup cassava flour/arrowroot powder or GF four or any flour 1 tsp cinnamon 1/2 tsp himalayan/fine sea salt
1/2 cup vegan choco drop (to add right at the end)
Sweet-ing 1. 1 cup coconut/brown sugar 2. 1/2 cup coconut butter melted 3. 2-3 tablespoon maple syrup 4. 1/4 teaspoon vanilla extact 5. 1-2 tbsp Almond milm or any plant milk
Pre heat the oven to 180°C
Mix the flour ing all up and set aside.
Mix the sugar & butter until slightly crumbly, then add the maple syrup & vanilla extract combine thoroughly.
Add the flour mixture into the sweet mixture & using you’re hands mix together, you should have a crumbly mixture. Add the milk and continue mixing with hands to form a sticky dough, if its still dry add a little more milk. Add the chocolate drops and mix a little more.
Form small balls in-between you’re palms and press into cookie shapes then place on an oven tray lined with parchment paper. Place in oven and bake for about 10-15 minutes depending on you’re oven.
Once they look brown enough remove from oven they will still feel very soft but let it set for about 10 minutes it will harden.