Gooey Gluten Free Chocolate Chip Cookies
For the blended oats
195g Amisa Pure Porridge Oats
1 tsp baking powder
150g tahini
75g maple syrup
2 tbsp water
1 tsp vanilla extract
1 tbsp olive oil
100g dark chocolate chunks
Pinch of flakey sea salt
Method
- Preheat the oven to 180℃ and prepare a baking tray with parchment paper.
- Mix the oats, baking powder and salt until fully combined.
- Next add in the tahini, maple syrup, water, vanilla extract and olive oil and incorporate with the dry ingredients, adding the chocolate chunks slowly.
- Scoop the dough into small balls and place onto baking sheets, flattening them slightly.
- Place the tray into the oven for 13-15 minutes.
- Once slightly brown and cooled down, sprinkle on some flakey salt and enjoy the flavoursome goodness.