Dark Choc And Sea Salt Oat Cookies
Makes 15 Biscuits
- 230g oat flour (or blitz oats in a blender)
- 160g butter softened or substitute nut butter
- 65g honey (or substitute Xylitol)
- 1 egg, beaten
- 30ml milk
- 1 tsp vanilla extract
- Generous sprinkle sea salt
- 60g dark chocolate, chopped finely
- Preheat the oven to 180 °C/350°F/gas mark 4.
- Prepare a baking tray for the biscuits, either line with greaseproof paper or grease with a little oil or butter.
- Set aside two sheets of baking paper ready to roll the dough.
- Place the oat flour in a large mixing bowl.
- In a separate bowl mix the butter and honey together either by hand or using a food processor.
- Add the eggs, milk, vanilla, and sea salt to the butter mixture and combine.
- Transfer the butter mixture into the bowl with the oat flour and fold together to make a dough. If it’s too sticky add a little more flour. Stir in the dark chocolate pieces.
- Place the dough between two sheets of greaseproof and roll with a rolling pin or heavy glass (alternatively dust flour over a chopping board and on top of the dough and roll on the board instead).
- Once the dough is about 1cm thick (feel free to make a thicker/chunkier version), use a biscuit cutter or glass to cut out circles.
- Place the biscuits on the prepared tray and bake in the oven for 15-20 minutes or until golden brown around the edges. Bigger cookies may take longer.
- Leave to cool and serve. Keep in an air-tight container for up to one week.