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I’ve done a chocolate oat cookie (makes 2 cookies), which is always nice when solo cooking as it means there’s one for the next day too and not a whole batch!! It also happens to be gluten-free and plant-based.
Serves: 1
INGREDIENTS
- ½ banana
- ¼ cup brown sugar
- 2 tablespoons coconut oil (normal oil also works – the cookie just spreads a bit more)
- ½ cup gluten-free flour
- ½ cup oats
- Pinch of baking powder
- Pinch of bicarbonate of soda
- 6 blocks of your favourite chocolate, chopped roughly
METHOD
- Mash the banana with the coconut oil and sugar until smooth.
- Stir in the flour, oats, baking powder and bicarb.
- Finally stir in the chocolate.
- Place in the fridge for about 20 minutes.
- Preheat the oven to 180oC and divide the dough into 2 equal balls.
- Place on a lined baking sheet and press the balls flat about 1cm thick leaving enough space between them (about 2-3 cm).
- Bake for 15-20 mins or until golden brown on top.
- Serve with a glass of milk or your favourite ice cream scooped on top. And the best is you have a second cookie for the next day!