Method

Preheat the oven to 190°c/375°F/Gas Mark 5.

In a small bowl add the ground flaxseeds and 6tbs of water, stir and set aside.

In a large mixing bowl add all of the dried ingredients, the oat flour, coconut sugar, baking powder, cocoa powder, chocolate chips and sea salt.

Next add the wet ingredients; the olive oil, flaxseed mixture, vanilla extract and chicory root syrup.

With a spatula, stir well and combine all of the ingredients, it may take a few minutes to completely combine everything together.

Spoon equal amounts of the cookie mixture (we used a small ice cream scoop) on a lined baking tray. Flatten each cookie down with the back of a spoon.

Bake in the oven for 20 minutes. Remove and let the cookies to cool down for a few minutes, turn them over and then bake for a further 5 minutes.

* If using agave syrup instead of chicory root syrup, reduce the first bake time by 5 minutes to 15 minutes and the second bake time to 3-4 minutes.

Let the cookies cool down for a few minutes before transferring to a wire rack to cool completely. Store in air tight container.

Quick and super easy to make. These chocolatey, crunchy and crumbly oat biscuits are a treat with the feel good factor that’s healthier for you too!

*All of our recipes are tested in the Against the Grain kitchen and oven. Baking times can vary, especially depending on your specific oven and its size. The times are an estimate only. Everyone’s kitchen tools are also a little different. Prep time may take longer or shorter than listed due to the type of equipment used*