Hot cross buns are fun but not always that straight forward to make, particularly if you avoid gluten. This idea for ‘cookies’ is much easier and actually turned out a lot more ‘bun like’ than i’d anticipated- winner!I made this with our new gluten free oats and ground them finely to make a flour. The cross and glaze on top is optional- they will be less Easter themed but will make great rock buns without!
Makes approx. 8 small cookies
- ¼ cup coconut oil– melted
- 1 medium mashed banana
- 1 tbs ground chia mixed with 3 tbs hot water
- ¼ cup coconut sugar
- 1 1/2 cup finely ground gluten free porridge oats
- 1/2 tsp cinnamon or mixed spice
- 1 1/2 tsp baking powder
- 1/2 heaped cup mix of dried fruit and nuts such or dark chocolate chips (I used walnuts and cranberries)
- 1 tbs coconut syrup– warmed to make it runnier
- ¼ cup cocoa butter– melted (note: cocoa butter not coconut oil is best for a white cross!)
- optional- add vanilla powder to flavour the cocoa butter
In a large bowl beat the coconut oil, sugar, chia mix and banana together until soft, fluffy and well blended.
In a separate bowl mix the finely ground oats, cinnamon and baking powder and mix into the wet batter to create a soft thick dough adding the dried fruit/nuts/chocolate in the final strokes.
Using your hands, roll golf ball sized dollops of batter into balls and press down on to a greased baking sheet. Bake for 12-15 minutes at 180ºC.
Leave the cookies on the tray and allow to cool slightly before glazing the tops with the coconut syrup and piping crosses with the melted cocoa butter.
Store in an airtight container. Best eaten within 3 days.
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