(c) All rights reserved
These biscuits are my afternoon energy boost at college when I want something delicious to eat! Their name is a bit American and I suspect the reason is because they contain everything in them! Their base is oats (grounded in the blender to turn like flour) and desiccated coconut, which makes them rich in fibre and therefore a good intestine friend. They also don’t contain gluten, although oats are risky because while they’re gluten-free, they are often processed in gluten-free factories and therefore may have residues, and that’s why celiac friends should double-check the oats they buy. Chocolate “tears” give sparse and enjoyable waves of enjoyment to these cookies in which the flavour of cinnamon prevails. They are delicious and I’m sure they’ll become one of your favourite snacks once you try them! The best thing is that they don’t even need to be added in a mixer or anything; we just mix the ingredients with our hands and we’re ready!
Ingredients (for about 8 pieces)
– 1 cup of dessicated coconut
– ½ cup of oats, grounded until the turn into flour
– 1 handful of nuts or pecans
– 1 spoon of cinnamon
– ½ cup of vegetable milk
– 200gr of dark chocolate “drops”
– 3 spoons of coconut sugar
Blend the oats and pecans until the oats turn into flour and the pecans are crushed. Mix all dry ingredients with a spoon in a bowl and then, add the vegetable milk. If the mixture is too dry and can’t be mixed, add some vegetable milk. Preheat the oven at 180 degrees. Put greaseproof paper on a small baking tray. Place a spoon of the mixture on the tray and press it with the spoon to shape it. Bake in the oven for about 25 minutes at 180 degrees.
If you liked this biscuits recipe, try the recipe for American biscuits with peanut butter.