They aren't the prettiest of cookies but they make up for that and then some in taste and texture!
Gluten free oats 175g
Rice flour 180g
Ground almonds 30g
Cocoa powder 50g
1/2 teaspoon baking powder
1/2 teaspoon xanthan gum
3/4 teaspoon salt
200ml non-dairy milk
200ml sunflower oil
2 tablespoon flaxseed
1.5 teaspoons vanilla extract
1/4 teaspoon almond extract
1 teaspoon glycerine
75g cocoa nibs
Preheat oven to 180oC.
Line two baking trays with greaseproof paper.
In a bowl, mix together the oats, flour, cocoa powder, baking powder, xanthan gum and salt.
In another bowl, mix together the xylitol, flax seeds, nondairy milk with electric whisk until smooth. Then add oil, vanilla, almond extract, glycerine and use electric whisk again until well mixed.
Fold in half of the dry mixture into the sugar mixture until well incorporated before mixing in the rest dry mixture. Fold in the chocolate nibs and mix a little more until everything is well incorporated and evenly distributed.
Each cookie is a generous tablespoon full, dropped onto the baking trays a couple of inches apart. Leaving them as mounds of dough gives you the fudginess, flattening the dough will make them crisper.
Bake for 10-12 minutes, let them cool for a few minutes on the baking trays before moving a wire rack.
If kept in a air tight container they will last for about a week, but be warned they are homely and moorish!
This recipe was adapted from 'Vegan Cookies Invade Your Cookie Jar'.