(Egg free, gluten free, dairy free, nut free options. Naturally sweetened.)
This is my healthier version of an old childhood favourite. I remember scraping the hot cookies off the trays with a spoon as a kid, because I couldn’t wait for them to cool and set – yum!
The orginal recipe contained 2 cups of sugar (eek!!), so a few years ago I made up this version using honey or rice malt syrup. My kids love them even more than cooked bikkies as they’re so moist and chocolatey. I love them because they’re so quick and easy. They’re great for when you don’t want to turn the oven on but really want cookies.
- 250g rice malt syrup (can use honey, but reduce amount to 150g or leave out coconut sugar)
- 50g coconut sugar (or Rapadura) optional
- 30g cacao powder (or cocoa)
- 120g coconut oil (or butter)
- 130g rice/almond milk (or milk of choice)
- 1 tsp vanilla extract
- 220-250g quinoa flakes (or rolled oats)
- Cook rice malt syrup, coconut sugar, cacao powder, coconut oil and rice/almond milk in Thermomix at 100C for 15 mins, speed 2.
- Add vanilla extract and quinoa flakes. Mix on reverse speed 3 until combined.
- Drop spoonfuls of mixture onto lined trays and place in freezer to set.
- * If using quinoa flakes, leave in bowl for 10 minutes so flakes soften. If using oats, continue with recipe as soon as mixed. *
- Heat first 5 ingredients in a large saucepan on the stovetop, stirring. Allow to rapid boil for 5 minutes, stirring occasionally. Mix in remaining ingredients and drop by spoonfuls onto trays.