Low GI breakfast cookies (Print Version)
# Ingredients:
→ Fats and Sugars
01 -
80g coconut sugar
02 -
150g of butter or nut paste (like almond or hazelnut)
→ Liquid Ingredients
03 -
120g plant-based milk or regular cow’s milk
→ Dry Ingredients
04 -
60g dark chocolate chips
05 -
1 teaspoon of cinnamon
06 -
1 gram of salt
07 -
2 teaspoons baking powder
08 -
80g oat flakes
09 -
300g whole-grain einkorn flour
# Instructions:
01 -
Coarsely chop the chocolate using a food processor. Set it aside.
02 -
In a bowl, mix the butter (or nut paste) together with coconut sugar. Pour in the milk and stir until everything comes together into a uniform mixture.
03 -
In a separate bowl, blend together the einkorn flour, oat flakes, cinnamon, baking powder, and salt.
04 -
Slowly add the dry mix into the wet mixture, stirring well as you go. Gently fold in the chocolate chips at the end.
05 -
Separate the dough into two portions and roll each into a log shape. Wrap them in cling film and put them in the fridge for 30 minutes, or freeze for about 15 minutes.
06 -
Heat your oven to 180°C. Slice the dough logs into thin rounds about 0.5 cm thick. Place the rounds on a baking tray lined with parchment paper.
07 -
Pop them into the oven and bake for about 10-12 minutes, until they’re just lightly golden.
08 -
Take them out and let them cool on a wire rack before enjoying.
# Notes:
01 -
You can store these cookies in an airtight container for up to a week.
02 -
Feel free to swap out the nut pastes to suit your taste.
03 -
The dough can be frozen for up to two months.