This recipe was provided to us by Marlien Wright from her 2nd cookbook “The Mandala Kitchen”.

 

Ingredients:

½ cup HCW Gluten-Free Flour Mix

1 tsp baking powder

¼ tsp salt

1 tsp HCW Cinnamon Powder

2 tbsp HCW Cacao Nibs, crushed

¼ cup butter (melted)

1 cup HCW Gluten-Free Rolled Oats

¼ cup oil

1/3 cup sugar

1 large egg

 

Method:

  1. Preheat oven to 180°C. Line a baking sheet with baking paper.
  2. In a small bowl, combine the flour, baking powder, salt, cinnamon and cacao nibs.
  3. In a separate bowl, stir the oats and oil into the melted butter.
  4. In a large bowl, whisk the sugar with the egg until creamy. Add the flour mixture and oats mixture and stir well.
  5. Drop 1 tablespoon of dough onto baking sheet for each cookie. Bake for 8-10 minutes until golden.

 

   

 

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