These gluten free, low FODMAP and refined sugar free cookies are so easy to make and can be ready to eat in 30 minutes. If you love ginger biscuits as much as I do then I highly recommend trying this recipe, of course I had to include some chocolate in the recipe!
These seasonal cookies are crunchy due to the highly absorbent flaxseed, reminding me of the crunchy ginger I used love when I was younger. Unfortunately they aren’t Coeliac friendly so this is my gluten free attempt to replace them. Try them and you won’t be disappointed!
Makes 10
INGREDIENTS
100g gluten free oats
100g buckwheat flour
50g ground flaxseed
4 tsp ground ginger
1 tsp ground allspice
20g coconut sugar (I used Koro)
75ml maple syrup
60g melted coconut oil (I used Cocofina)
1 tsp pure vanilla extract
30ml unsweetened almond milk
70g dark chocolate, roughly chopped
METHOD
- Preheat the oven to 160oc and line a baking tray with greaseproof paper
- Pulse the oats in a blender or food processor until you have a flour
- Combine the oat flour, buckwheat flour, flaxseed, ginger, allspice and coconut sugar together in a bowl
- Add the remaining ingredients and mix everything together until you have a crumbly cookie dough
- Press pieces of the dough between your hands to form a cookie shake (gently as the mixture crumbles easily) before placing them on the baking tray
- Bake the cookies for 20 minutes
- Leave them to cool on the tray for 5 minutes before moving them to a cooling rack to cool completely
