My dear friend who hates all things vegan and constantly renounces me for only “eating air” said these were actually half decent and that I should share the recipe. Much as I hate to say he’s right, doing so means I get to bake and eat them again, so, yeah.
This recipe is really easy, has few ingredients and is a slightly healthier twist on an earlier post Bake a Quickie Biccy, which was taken from the all-encompassing book (from which everything always comes out perfectly) The Cooking Book, edited by Victoria Blashford-Snell.
The added chocolate makes them awesome and look like hobnobs, though they are a lot more chewy than that favourite original. The chocolate also helps hold the biscuits together, but they can still fall apart pretty easily so if you do eat one without a plate, expect a lot of it to end up on your clothes and/or the floor.
- 1 tbsp flaxseed/linseed, or 1 egg if you’re not vegan
- 100g porridge oats
- 15g ground almonds
- 115g coconut sugar
- 120ml sunflower/rapeseed oil
- 1 tbsp smooth peanut butter
- 2 tbsp flavourless coconut oil
- 2 tbsp raw cacao powder
- 2 tbsp maple syrup
- Preheat the oven (fan) to 160ºC and line two baking trays with greaseproof paper.
- Grind the flax or linseed in a blender until a fine powder (I use the double blade in a Nutribullet). Combine this with three/four tablespoons warm water and set aside to bind – this is your “flax egg”.
- Measure out the oats, ground almonds and coconut sugar and mix well, making sure to break up any lumps.
- Whisk up the oil, peanut butter and flax egg (or real-life egg if using) then add to the dry mixture. Use a soft spatula to bring it all together.
- Roll golf ball-sized balls of the mixture with wet hands as it stops the mixture sticking to your fingers. Lay each one out on the baking sheets leaving sufficient space for them to spread out…which they really like to do.
- Flatten them slightly with the back of a fork then bake for around 18 mins or until the top is golden brown. Take them out and allow them to cool. I’d avoid doing this on a cooling rack as the chocolate step below is very messy.
- Whilst they’re cooling, melt the coconut oil over a gentle heat. Add the raw cacao powder and maple syrup and mix well.
- Remove from the heat and spoon the liquid mixture onto the top of each biscuit. Spread with the back of the spoon to get all the way to the edges and let them cool until the chocolate is solid. You may have to shove them in the fridge to help this along.
- Try not to eat them all at once.