11/06/2021
OAT & ALMOND COOKIES - made some more of these yummies today ❤️ they are a favourite for my husband and daughter 😋
INGREDIENTS
2 cups oat flour
1 & 1/4 cup almond meal
1/2 teaspoon cinnamon
1/2 teaspoon himalayan salt
3/4 cup coconut sugar
1 cup coconut oil
1 teaspoon vanilla extract
Zest of one small lemon
2 chia eggs
1/2 cup chia jam (recipe is on my website)
METHOD
Make your chia eggs by adding 2 tbsp chia seeds to 6 tbsp water, mix and they are ready to use when gelatinous (after about 10 minutes),
To a bowl add the oat flour, almond meal, cinnamon, salt and sugar,
If your coconut oil is hard soften it over a low heat and when cool add the vanilla extract and lemon zest,
Add the coconut oil mix to the dry ingredients and finally mix through the chia eggs,
Mix through until evenly combined,
Divide the dough into quarters, wrap each piece in plastic wrap and refrigerate for an hour,
Preheat the oven to 180C and line to baking trays with baking paper,
Remove one piece of dough at a time from the fridge and place it between 2 sheets of baking paper and roll it to about 1/4 inch thickness.
Use shaped biscuit cutters to cut out the cookies. Each biscuit will need two sides. For the top sides use a smaller cooking cutter to cut out the centre so that the chia jam will show (I didn’t have a smaller cutter so made the shape using a knife),
It’s important the dough remains firm during this process so if it becomes soft, pop it back in the fridge to harden,
Bake the cookies for around 12 minutes and allow them to cool before transferring to a wire wrack,
Once completely cool spread each bottom half of cookie with chia jam, leaving a thin layer around the border,
Place the top of the biscuit on the bottom halves and fill out the centre with a piping bag or spoon if they need extra chia jam.
The cookies can be stored in an airtight container for several days,
Enjoy!
