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)
INGREDIENTS
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
DIRECTIONS
- 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!
snackaffairs 