Low GI breakfast cookies (Print Version)
# Ingredients:
→ Fats and Sweeteners
01 -
80g coconut sugar
02 -
150g butter or nut paste (almond, hazelnut)
→ Liquids
03 -
120g plant-based milk or regular milk
→ Dry Ingredients
04 -
60g dark chocolate chips
05 -
80g rolled oats
06 -
1 teaspoon cinnamon
07 -
300g einkorn flour
08 -
2 teaspoons baking powder
09 -
1 gram of salt
# Instructions:
01 -
Roughly chop the chocolate using a food processor. Set aside.
02 -
In a mixing bowl, combine the butter (or nut paste) with the coconut sugar. Stir in the milk until the mixture is evenly blended.
03 -
In another bowl, mix the einkorn flour, rolled oats, cinnamon, baking powder, and salt together.
04 -
Gradually add the dry mixture into the wet ingredients. Stir well with each addition. Gently fold in the chocolate chips.
05 -
Split the dough in half and roll each portion into a log. Wrap them in plastic wrap and chill in the fridge for 30 minutes or freeze for 15 minutes.
06 -
Heat the oven to 180°C. Slice the logs into 0.5cm thick rounds and place them on a baking tray lined with parchment paper.
07 -
Bake for 10-12 minutes, or until lightly golden at the edges.
08 -
Let the cookies cool on a rack before enjoying them.
# Notes:
01 -
Keep these cookies in an airtight container for up to one week.
02 -
You can swap out different nut pastes to suit your taste.
03 -
The dough will stay good in the freezer for up to two months.