Updated: Jul 14, 2020
1 cup of oat
1 cup wholemeal flour
1 tbsp non refine sugar (I used coconut or rapadura)
1 heap tbsp of molasse
2 tbsp soft coconut oil
1/4 cup alternative milk.
Activated walnut (optional)
nibs of raw chocolate (optional)
Preheat the oven at 350 degree.
Mix all the ingredients together in mixing bowl. Dough needs to be gooey, not dry!
Use a ice-cream spoon or normal spoon to form ball, leave space between each of them.
Flatten each ball by pressing gently.
Bake between 15 and 20 mins. I love crispy cookie on the edge and gooey on the inside so I had to check from time to time as soon as the outside was perfect for me then I remove them from the oven, let them cool down for 5 and they were gone by 15! ;-)
You can keep them 3 days max in cookies box.