Now that the rush of Christmas is over and I have had a chance to slow down, something simple and easy to make in the kitchen is all I can manage at the moment. The trouble I have is, that as soon as I do start to slow down, I come to a grinding halt and find it difficult to pick up the pace again. Perhaps winter is a just a time where I need to hibernate. Say goodbye to the world for a few months, curl up and re-appear in Spring ready and waiting to take on the world afresh.
The art is balance, I suppose, a skill I am yet to perfect. But its okay, because I have oatmeal cookies. Warm, comforting, delicious. Exactly what you need in the cold depths of winter with a warming mug of tea.
Cookies are a simple bake to make and ones that are studded with oats and dark chocolate should be a staple for every baker. These make 8 generous size cookies and involve little to no-prep. You just mix and go. Make them vegan by swapping the egg for aquafaba and make sure the dark chocolate you use is vegan friendly.
Ingredients (approx 8 cookies):
- 140g rolled oats
- 150g plain flour
- 50g caster sugar
- 70g light brown sugar
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 95g coconut oil, melted
- 3tbsp aquafaba (the liquid from a can of chickpeas) (if not vegan swap for 1 egg)
- 2 tsp vanilla extract
- 100g dark chocolate, chopped
- Preheat the oven to 180oc and line a large baking tray with greaseproof paper
- Add all the ingredients (except the chocolate) together in a bowl and mix together using a wooden spoon
- Finally, stir in the chocolate. The mixture will be crumbly but clump together the dough to make 8 balls of dough. Flatten slightly.
- Place on the baking tray (they do not have to be that far apart as they don’t spread out too much)
- Bake for 15 minutes or until golden brown. Leave to cool completely before eating.
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