Extremely delicious, crunchy-chocolatey oat cookies for the perfect energy in between, vegan and gluten-free. Pithy, naturally sweet, chocolaty, with a subtle tartness from dried sour cherries.
Preheat oven to 175 degrees and provide a muffin tray. Grease lightly if necessary. I skip this step, as the cookies will fall out of the mold with a gentle tap once cooled. If you don't have a muffin tin, just shape the cookies by hand.
In a medium bowl, set flaxseed eggs, stir briefly and let set for 2-3 minutes.
2 Piece Flaxseed eggs
Add maple syrup, almond butter, cocoa powder, rolled oats, sea salt, and (optional) dried sour cherries and mix to combine.
120 ml maple syrup, 60 g Almond paste or another nut butter, 24 g Cocoa powder, 180 g gluten free oatmeal, 1 Pinch sea salt, optional 35g dried sour cherries, ¼ cup
Spread evenly in the muffin tin and press down. Put in the oven and bake for 15 minutes. Remove from the oven and allow to cool completely. Only after cooling, carefully tap out of the mold. enjoy!
Place remaining cookies in a resealable box and store in refrigerator or freezer. In the refrigerator they last about 1 week, in the freezer up to 4 weeks.