Feast Norfolk Magazine
Recipe by Sara Matthews | @sarabynatureskitchen
Sara Matthews offers us these plant-based cookies
This is a quick and easy recipe which can be prepared in just 20 minutes so is perfect to make with children!
Makes 12+ cookies
INGREDIENTS
80g of coconut sugar or unrefined brown sugar
100g of gluten free oats
2 tbsp of almond butter
½ tsp of baking powder
80-100g of vegan chocolate chips
METHOD
Preheat the oven to 200°C. Line a large baking tray with parchment.
In a large bowl, mash the banana, add the sugar and almond butter and mix to combine.
Add the flour, baking powder and oats mix to combine. Lastly, add the chocolate chips and mix to evenly distribute through the batter.
Using a spoon, dollop a spoonful of the batter onto a baking sheet. Then, using either the back of the spoon or a fork, flatten the mixture to make a cookie shape.
Once you have used all the batter, put the cookies into the oven, and bake for 10-15 minutes, until they are slightly browned at the edges.
Remove from the oven and allow to cool before moving. The cookies will harden as they cool.
