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Chocolate oat biscuits (vegan)

200g organic creamed coconut

1 1/2 cup soft brown sugar

1 1/2 tbsp chain seeds soaked in 41/2 tbsp boiling water.

1 1/2 teaspoon vanilla extract

3/4 cup wholemeal flour

1/2 cup cocoa powder

1/2 teaspoon salt (optional)

1/2 teaspoon baking soda

2 1/4 cups rolled oats

1 cup dark chocolate chips (opt)


Preheat the oven 180 degrees C.

Oil a baking sheet (no need for baking paper, just plenty of oil!

Melt creamed coconut, add the sugar and beat together (use a mixer if you have one, or just fork together well!)

Add soaked chai seeds and vanilla, and blend (use a mixer to get really fluffy if you have one)

In another medium sized bowl, mix together the flour, cocoa powder, salt, and baking soda.

Mix wet and dry ingredients in the larger bowl, and mix just until combined(use hand mixer or by hand with a knife). Add rolled oats mix just until combined, scraping down the sides as needed. (Add a little boiling water to clean out coconuty bowl if a little more liquid is needed)

Scoop up by the tablespoonful and mould into.a ball in your hand
Place onto your cookie sheet, spaced about an inch apart, squash down with a fork (they don't spread too much)

Bake for about 12+ minutes, until cookie appears set and no longer wet. They might not look completely done, but they’ll set up after they cool!

If you like a more solid structural cookie for packed lunches let them cook for 2 – 3 minutes longer. more like 15 total.

Cool a little on the tray to set them before placing on wire rack to cool.

You can add broken up.chocolate pieces (or chips) to make this even more chocolatey! Raisins or finely chopped dates might also work well.

Enjoy with a nice steaming cup of tea or coffee (or hot water with fresh slices of ginger to add a bit of spice to the combination!