Cereal cookies

Ingredients for 1 servings:

• 80 g coconut blossom sugar
• 60 ml coconut oil, melted
• 1 tbsp flaxseed, ground
• 3 tbsp water
• 1 tsp vanilla extract
• 170 g oat flour from ground oat flakes
• ½ tsp baking powder
• 30 g cocoa nibs

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 11 minutes; Total time approx. 31 minutes

Preheat the oven to 175°C (top/bottom heat). Mix the ground flaxseed with the water and let it sit for 10 minutes. In a bowl, stir together the coconut blossom sugar, coconut oil, and vanilla. Now add the soaked flaxseed and mix well. Then add the oat flour and baking powder and mix everything well until a slightly sticky dough forms. If the dough is very sticky, wait about 1-2 minutes for the oats to absorb the moisture. If the dough is still too sticky to handle, add a little more oat flour a tablespoon at a time. Add the cocoa nibs and work them in with your hands. Take a small amount of dough and form it into a small ball (1-2 cm) between your palms. Process the remaining dough in the same way and place the cookie balls on a baking sheet lined with baking paper. Bake the cookies for 8-11 minutes, until golden brown. Remove from the oven and let cool. The cookies will be soft when they come out of the oven, but will become crispier once they cool. The cookie cereal will keep in an airtight container at room temperature for up to 1 week.