Chocolate chip cookies made completely without flour, butter and refined sugar – that taste absolutely amazing.
After a long and necessary vacation, I’m back again with healthy and refined sugar free snacks. I’m super excited to be back in the kitchen, and I can’t wait to share new recipes with you every Friday!
I used a new and very interesting ingredient in my cookies, that is completely optional in the recipe. The secret ingredient is buffalo caterpillar flour from Wholi Foods – they have a delicious round and nutty taste, perfect for cookies. They are optional in the recipe, but if you want to try them, you can find them on Wholi Foods. (Gifted)
160 g / 2 cups rolled oats
1 small egg
4 tbsp coconut sugar
3 tbsp acacia honey
100g dark chocolate (preferably 75% or higher – I used 86%)
2 tbsp coconut oil, melted
1 tsp pure vanilla powder
1/2 tsp baking powder
a pinch of salt
OPTIONAL – 1-2 tbsp buffalo caterpillar flour
- Preheat the oven to 180 degrees celsius. Start off by blending the oats into a flour by using a food processor or blender. Then mix in all the dry ingredients.
- In a large bowl, use your hands to mix in the rest of the ingredients.
- Roll the dough into approximately 10 small balls, place them on your baking tray, and press them flat. Bake in the oven for 7-10 minutes. Let them cool, and enjoy!