These moorish walnut & choc chip oatmeal cookies are jam-packed with goodness. You will get a good dose of dietary fibre and antioxidants in these tasty treats. Using dark chocolate will give these cookies an antioxidant boost. Dark chocolate contains polyphenols that have been proven to prevent bad ‘LDL’ cholesterol from clogging up arteries, they lower total cholesterol and reduce blood pressure. Rolled oats also have a protective effect on the cardiovascular system, as they contain a special type of fibre, called beta-glucan, which helps to keep cholesterol levels down.
Gluten-free Walnut & Choc Chip Oatmeal Cookies
3 cups oat flour
4 tsp arrowroot or cornstarch flour
1 1/2 tsp baking soda
¼ cup + 3 Tbsp coconut oil
¼ cup + 2 Tbsp milk of choice
2 tsp vanilla bean extract or paste
¼ cup + 2 Tbsp 100% maple syrup or raw honey
1/3 cup dark chocolate chips + 1/4 cup for topping
Handful of walnuts, roughly chopped
- Preheat oven to 170*C and line a baking tray with baking paper.
- Combine oat flour, arrowroot and baking soda in a medium bowl.
- Whisk coconut oil, milk, vanilla bean and honey together in a separate bowl.
- Gently stir pour wet ingredients into dry and combine with a wooden spoon. It’s important not to over-mix your batter or you will get tough cookies.
- Gently fold through chocolate chips and walnut pieces.
- Spoon mixture (around 2 Tbsp) onto your baking trays, flatten down, and press in the remaining chocolate chips.
- Bake for 10 minutes until golden brown and cool before eating. Don’t overcook them or you will end up with dry cookies.
Makes 12 cookies.