These cookies will change your life. Or at least your healthy baking repertoire. The recipe which follows is based on one for flourless choc chip cookies posted on The Culinary Jumble: this was in turn inspired by a creation on Sally’s Baking Addiction. Like recipe Chinese Whispers, I have also modified the recipe. I used a mix of cashew butter and tahini instead of peanut butter (to use up the ends of two jars and because I like the alliterative title), reduced the sugar further and made it suitable for vegans. The method produces deliciously chewy cookies which are good for you AND suitable for those following a gluten-free diet. Win-win.
Ingredients for 24 small cookies
- 225g cashew butter (or other nut/seed butter)
- 60g porridge oats
- 60g sugar
- 1 tsp No Egg powder
- 1 tsp bicarbonate of soda
- 2 tbsp non-dairy alternative to milk
- 1 tsp cinnamon
- Pre-heat the oven to 170°C/ 150°Fan/ Gas 4.
- Weigh the nut butter into a bowl and mash it up to soften.
- Add the other ingredients and mix them together thoroughly.
- Take a generous teaspoonful of the mix, roll in your hands, place on a lined baking tray and gently flatten into a cookie shape. Repeat with the rest of the mix.
- Bake for around 10-12 minutes (until the edges are lightly browned).
- Remove from the oven, allow the cookies to sit for a few minutes on the tray, then use a spatula to gently transfer them to a wire rack to finish cooling (they will firm up slightly).
Note: The cookies could be topped with chopped nuts or seeds (perhaps to match the butter used in the mix), chocolate chips, oats, or whatever else takes your fancy.