150g(1 ½cup)rolled oats (ensure gluten-free if necessary)
40g(¼cup)dark chocolate chips ** (ensure vegan/gluten-free if necessary)
Instructions
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Place the coconut oil in a separate, large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
Once melted, add all the other ingredients to the same bowl
Mix well, adding a tiny splash of any plant-based milk if it’s looking too dry
Leave the mixture for 10 minutes as leaving the oats to soak for a bit will make them much easier to bind together
Take a heaped tablespoon of the mixture and use your hands to form it into little patties
Lay it out onto a baking tray lined with greased baking paper
Repeat until the rest of the dough is used up - you should be able to make 12 cookies
Bake in the oven for around 15 minutes
Leave to cool completely before putting away to store
Keeps in an airtight container in the fridge for a good few days
Notes
*You can alternatively use almond flour**For a refined sugar free version, either use refined sugar free chocolate chips, omit the chocolate chips, or replace them with dried fruit such as dried cranberries, dried cherries or chopped dates