Ingredients
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1 cup (100 g) rolled Oats
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1 cup (160 g) Cashew
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1 cup (130 g) unbleached plain/all-purpose Flour
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¼ teaspoon Baking Powder
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½ teaspoon ground Cinnamon
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¼ teaspoon ground Nutmeg
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¼ teaspoon ground Ginger
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pinch of Chili Powder
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¼ teaspoon Salt
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½ cup (130 g) pure Maple Syrup
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½ cup (100 g) Coconut Oil
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1 tablespoon ground Flax Seeds
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baking sheets, lined with baking parchment
Directions
The mix of spices makes these more of a winter choice, but feel free to use other spices, or omit them-it won’t change their crunchiness or yumminess at all!
Steps
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1
Done
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Preheat the oven to 180˚C (350˚F) Gas 4. |
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2
Done
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Coarsely grind the oats in a food processor or spice mill. Finely grind the cashews in the same way. |
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3
Done
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Sift the flour, baking powder, cinnamon, nutmeg, ginger, chilli powder and salt in a bowl, then stir in the ground oats and cashews. Mix well. |
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4
Done
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Put the syrup, oil and flaxseeds in a separate bowl and whisk vigorously. Pour into the bowl of dry ingredients and mix with a wooden spoon. |
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5
Done
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Pull off walnut-sized pieces of dough and roll into balls. |
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6
Done
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Arrange on the baking sheets about 3 cm/1¼ inches apart. Gently flatten each ball with the help of an oiled spatula or fish slice. |
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7
Done
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Bake the cookies in batches in the preheated oven for 10–12 minutes, and take them out as soon as the bottoms turn slightly golden. Don’t worry if they seem soft they will harden as they cool down. |
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8
Done
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Remove from the oven, transfer to a wire rack and allow to cool. Store in an airtight container for up to 2 weeks. |
