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
Method
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.
Enjoy!
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