Vegan Hazelnut & Cookies with Chocolate Chips
Quick and easy choc chip cookies with nut butter.
Ingredients
- 1 1/2 cups plain flour
- 1/2 cup rolled oats
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup vegan chocolate chips
- 250 g Indigo Herbs Organic Raw Hazelnut Butter
- 1/4 cup coconut oil, melted to liquid
- 1/4 cup agave nectar
- 1/2 tsp baking soda
- 3 tbsp boiling water
Instructions
- Pre-heat oven to 180°C and line large baking tray with oil and baking paper.
- Sift flour into large mixing bowl then stir in oats, salt, baking powder and chocolate chips.
- In small bowl, mix Hazelnut Butter, oil and agave nectar. In separate bowl or mug, dissolve baking powder in boiling water (it should froth), then pour into wet ingredients and mix well.
- In centre of dry mix, make a well and pour in wet mix. Stir until just combined – do not over-mix.
- Roll mixture into balls, about a tablespoon in size and place on baking tray, at least 5cm apart. Using a fork, press down on each ball until slightly flattened.
- Bake for 8-10 minutes, until biscuits are lightly browned. Remove from oven and cool on baking tray for 10 minutes before transferring to wire rack to cool completely.