Just the best crunchy bite with lashings of chocolate, easy to make and as always packed with good things to keep everyone full of goodies.
Preheat oven to 170.
Grind the oats in the small bowl of a magimix until a fine meal, and tip into a medium mixing bowl. Add in the remaining ingredients, stirring well. Scoop off 2 tbsp chunks onto a parchment paper lined baking sheet.
Flatten into round 5mm deep cookie shapes. Place in the centre of the oven and bake for 10 mins until golden brown.
For the topping. Melt all ingredients in a small saucepan. Wait for cookies to cool and either dip half the cookies in to create a half dipped effect, or cover the top with choc for the traditional chocolate hobnob look.
- 1 Cup Oats
- ½ Cup Ground oats
- 2 tbsp ground flax/linseeds
- ¼ cup coconut oil
- Large pinch sea salt flakes
- 1 tsp vanilla extract
- 3 tbsp coconut nectar (use maple syrup as sub)Chocolate Topping
- 100g Dark choc melted (85% or more)OR make your own:
- ½ cup coconut oil
- 4 tbsp cacao powder
- 1 tbsp maple syrup