Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Serves: makes approximately 20 cookies
- ⅓ cup crunchy peanut butter
- ⅓ cup non-dairy milk
- 2 T rice bran oil
- 1 t vanilla essence
- ¾ cup brown or coconut sugar
- 1 cup plain flour*
- ½ t baking soda
- ¼ t salt
- ½ cup shredded coconut
- ½ cup rolled oats**
- 1 block vegan chocolate (I like to use Whitaker’s 60% plain or dark almond), smashed with a rolling pin into chunks.
* You can substitute any flour here really, I used ground oats instead of flour and it worked perfectly as a gluten free option!
**Oats do not contain gluten, they contain a similar protein called avenin. Research has shown that most coeliacs can safely eat avenin. However, most oats are produced in the same factories as wheat barley and rye, making them unsafe to people who are highly sensitive to gluten, such as coeliacs. Gluten-free oats are produced in separate factories and therefore are not contaminated with gluten. Very few people are still sensitive to uncontaminated oats (Coeliac, 2017).
- Preheat oven to 220°C.
- Line two baking trays with baking paper.
- Mix all the wet ingredients together in a large bowl with the sugar.
- In a separate, smaller bowl, sift the flour, baking soda and salt and mix thoroughly.
- Stir the flour mixture in with the wet ingredients.
- Add the oats, coconut and chocolate and mix thoroughly.
- Roll 2 T spoons full of cookie dough into balls and place on the trays, then press down lightly with your fingers.
- Bake for 10 minutes.