Chocolate chip oat cookies

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Chocolate chip oat cookies

12 kakor

Ingredienser

100 gram växtbaserat matfett

1 dl kokossocker

7 dl havregryn

2 dl siktat dinkelmjöl

1 tsk bakpulver

1/2 tsk äkta vaniljpulver

2 msk vatten

1 nypa flingsalt

1 förpackning Goodio choklad (ca 50 gram)

Gör såhär

Värm ugnen till 175°.

Hacka chokladen grovt, ställ åt sidan.

Mixa matfett och socker tills fluffigt i en matberedare. Tillsätt 5 dl av havregrynen, mjölet, bakpulver, vaniljpulver, vatten och salt. Mixa till en smet. Blanda ner resten av havregrynen och chokladen. Forma till 12 bollar och pressa ut till kakor, placera på en ugnsplåt.

Baka kakorna i ugnen i 15 minuter. Låt svalna på bakgaller.

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Chocolate chip oat cookies

12 cookies

Ingredients

100 grams plant based butter

1 dl coconut sugar

7 dl rolled oats

2 dl spelt flour

1/2 tsp vanilla powder

1 tsp baking powder

2 Tbsp water

1 pinch flakey salt

1 package Goodio chocolate (About 50 grams)

How to

Pre heat the oven to 175°C.

Roughly chop the chocolate. Set aside.

Mix plant based butter and sugar until fluffy in a food processor. Add 5 dl of the rolled oats, spelt, baking powder, vanilla powder, water and salt. Mix until a batter forms. Bend (not mix) with the rest of the oats and the chopped chocolate.

Toasted bliss balls

Never get tired of nutty bliss balls. These little yummy ones are covered in toasted, finely chopped hazelnuts and toasted coconut flakes. Can be the most delicious covering ever! 

This is a recipe that doesn’t have any exact measurements, I just mix the ingredients until I get the desired consistency and flavor. Therefore they never taste exactly the same, which I like! And I rarely get the exact same number of bliss balls, it all depends on how much I happen to eat before they’re even ready(!), and on how big ones I can bare to roll…If I had any freeze dried raspberries I’d probably put them in here as well. Use your imagination!

I call these ones toasted as I toast the buckwheat and any seeds or nuts I have in them – does a lot for the flavor!

Best,

T

Toasted bliss balls

toasted whole buckwheat groats

toasted sesame seeds

oats (gluten free if gluten intolerant) 

toasted coconut flakes

cacao

a pinch of sea salt

a pinch of cinnamon

dried dates

tiny bit of cold pressed coconut oil

oat milk/almond milk/coconut milk/your choice of any plant based milk (water works just as fine!)

toasted and finely chopped coconut flakes and hazelnuts for rolling

How to

Start with mixing the buckwheat (use dried, whole buckwheat and rinse in boiling water before draining and toasting in a hot, dry frying pan until golden and crisp), add the rest of the dry ingredients and mix until a powder-like consistency. 

Add pitted dates (use more for a sweeter taste, fewer for a less sweet bliss ball. Then you just have to use more plant milk instead!) and oil, pulse a few times. Add the plant milk until the right consistency. You may have to add a bit more cacao/salt/cinnamon to fit your preference, or more oats to get the right consistency. 

Form in to balls and roll in toasted finely chopped hazelnuts or toasted, mixed coconut flakes. Store in the freezer or fridge.

 

Oat and almond thumbprint cookies w rhubarb curd

This small cookies are kund of small bites of heaven if you ask me. Easy to make, really pretty and filled with flavor and nutritious ingredients. Containing goodies as oats, almond flour and almond butter, and sweetened with fresh dates they are a really good treat for you and your body. 

As we have the most beautifully tasting rhubarbs in Sweden now (in the beginning of the summer season) I felt like doing something with them. I ended up making the easiest rhubarb curd ever; Wash and chop the rhubarb in to pieces, then just lightly boil the chopped rhubarb in a little bit of water on low heat. When the rhubarb start to get soft I just roughly mash them with a fork, add a pinch of vanilla powder and agave syrup to taste. I really like the kind of sourish taste of the rhubarb though, so I tend to just use a tiny squeeze of agave to only get a sweet touch to it. You could do it without as well, or add more sweetening it you want. 

A few days after this picture was taken I baked the cookies again (yes, the first ones were finished by then…) for my 25-years birthday celebration party. Then I filled them with raspberry curd instead, prepared in the same way as my rhubarb curd but with raspberry instead. Very yummy as well, trust me! 

Tips! Make a bigger batch of the rhubarb curd and use as topping on your morning oats, chia pudding, smoothie bowl or why not as a filling in a sweet crêpe! Will keep in the fridge for about 3 days. 

Retouch of the pictures by Sofia Törnqvist

Oat and almond thumbprint cookies w rhubarb curd

Makes about 20 small cookies

Cookies

2 dl oats (gluten free if gluten intolerant) 

2 dl almond flour

1 tbsp corn starch

1/2 tsp baking powder

1 pinch sea salt

5 fresh dates

2 tbsp almond butter

2 tbsp oat milk

1/2 dl cold pressed coconut oil, melted

Rhubarb curd

60 g fresh rhubarb

2 tbsp water

1 tsp agave syrup

a pinch pure vanilla powder

How to:

Wash and slice the rhubarb in to pieces, about 1×1 cm. Boil rhubarb pieces in 2 tbsp water until tender. Using a fork. Add the agave syrup and vanilla powder, let simmer for a few more minutes.

Pre heat the oven to 200°C. Mix the oats until a flour in a food processor. Add the rest of the dry ingredients. Pit the dates. Add dates to the dry mixture and pulse until crumbly texture.

Add almond butter, coconut oil and oat milk. Mix until it forms in to a dough. You might have do add a bit more oat milk to get the dough to stick together. Roll dough in to about 20 small balls. Put them on a baking sheet and lightly press them down with your palm, finishing of by making a thumbprint “holes” using you thumb.

Fill in the thumbprint holes w rhubarb curd. Bake in oven for 15-18 minutes, until lightly brown and firm underneath. Don’t be afraid if the cookies seem to loose when taken out of the oven, they will be more firm as they cool down. Store in an air tight container in the fridge.