Our Hebridean smoked salt complements and deepens the chocolate flavour, but un-smoked salt could also be used.These cookies use our chopped mixed nuts but any of our nuts would do – our pecans or walnuts for example would also be a good choice. You could also use our chopped seeds to make nut free.
Makes approx 12 cookies
½ cup coconut oil
1/3 cup coconut sugar
1 tbs ground flax seed with ¼ cup hot water (grind flax seed in mortar & pestle or put in a pepper mill – we keep in the cupboard like this for the freshest milled flax)
¼ tsp vanilla bean powder
1 ¼ cup oat flour (to make flour from our oats simply pulse in your food processor)
½ tsp bicarbonate of soda
½ tsp smoked sea salt
¼ cup dark choc drops
¼ cup chopped nuts
Make up the ‘flax egg’ with the flax and hot water, allow to stand for 5 mins.
Cream together the coconut oil and sugar. Add the flax egg and vanilla. Add the oat flour, bicarbonate soda, ¼ tsp smoked salt, chopped nuts and choc drops and mix through evenly.
Spoon small dollops of mix onto a lined baking sheet and flatten slightly. Sprinkle the remaining ¼ tsp salt.
Bake for 10-15 mins until lightly golden. Allow to cool fully, these cookies are quite tender and crumbly.
GRAB THE INGREDIENTS