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These cookies are both gluten free and vegan but no one would ever believe it because these healthy bites are so delicious!
2 T flaxseeds
1 T Elixi Tasty Crush (Fruit or Cranberry)
5 T water
2 T maple syrup
2 T melted coconut oil or butter
2 T peanut butter
1 dl coconut sugar or brown sugar
2,5 dl rolled oats
1/2 t baking soda
dash of sea salt
about 10 t of jam, for example raspberry jam
Let flaxseeds soak first. Mix water and maple syrup in a bowl and add in flaxseeds and Tasty Crush. Let stand still for 20 minutes. Heat the oven up to 175 degrees celsius and cover a baking tray with a baking sheet. Crush the rolled oats in a blender until the consistency is even, and resembles powder. (You can also buy oat powder from a store but self-made is always the best) Add baking powder and salt into the blender and mix. Mix the oil or butter and the peanut butter together in a large bowl. Add in coconut sugar and the flaxseed mix and stir. Finally, add in the powder mix and mix until the consistency is even. The doe can be very stiff. Take a table spoon and roll balls from the doe with wet fingers. Place the balls on the baking sheet and press a hole with your finger into the cookies. Fill each hole with jam. Bake for 12-14 minutes until the cookies turn golden brown from the edges.
Recipe and image by Pipsa Hurmerinta