natvia: chocolate oat cookies |
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I recently teamed up with the guys over at Natvia, the 100 % natural sweetener that is a healthy alternative to refined sugar and artificial sweeteners. The aim? To create delicious recipes that are not only tasty, but are healthier for you. When it comes to healthy cooking I am certainly not someone that likes things to 'taste healthy', if you know what I mean, so Natvia is the perfect refined sugar and sweetener alternative for some healthy and delicious recipes.
My first recipe using Natvia is a really simple Chocolate Oat cookie recipe. These cookies are very simple and easy to make and they taste really chocolatey which is of course is a huge bonus!
My first recipe using Natvia is a really simple Chocolate Oat cookie recipe. These cookies are very simple and easy to make and they taste really chocolatey which is of course is a huge bonus!
RECIPE
Makes 18-20 small cookies
2 Cups Oats (I used Mornflake)
2 Tbsp. Maca Powder (Optional- I used Funktional Foods)
1 Tsp. Baking Powder
1/2 Cup Ground Almonds or Almond Flour
3 Tbsp. Natvia Natural Sweetener
1/2 Cup Coconut Sugar (I used Groovy Food)
3 Heaped Tbsp. Cacao Powder (I used Funktional Foods)
20ml Water
3 Tbsp. Chocolate Hazelnut Spread or Nut Butter (Optional- I used Pip & Nut)
75ml Coconut Oil (I used Lucy Bee)
1 Egg
2 Cups Oats (I used Mornflake)
2 Tbsp. Maca Powder (Optional- I used Funktional Foods)
1 Tsp. Baking Powder
1/2 Cup Ground Almonds or Almond Flour
3 Tbsp. Natvia Natural Sweetener
1/2 Cup Coconut Sugar (I used Groovy Food)
3 Heaped Tbsp. Cacao Powder (I used Funktional Foods)
20ml Water
3 Tbsp. Chocolate Hazelnut Spread or Nut Butter (Optional- I used Pip & Nut)
75ml Coconut Oil (I used Lucy Bee)
1 Egg
Method
Pre-heat oven to 170 degrees C.
Line a baking tray with grease-proof paper and pop to one side.
Combine all dry ingredients in a bowl and mix together.
In a separate small bowl mix the cacao powder with water until it forms a thin paste- add the coconut oil to this and mix together. If coconut oil is solid melt in the microwave for one minute before adding to the cacao paste.
Add the cacao paste to the bowl of dry ingredients and mix.
If you are using the spread add this now- if it’s a little thick melt in a pan over a low heat until it becomes runny.
Finally- Add the egg and mix well.
Using your hands make small balls of the mixture and pop on the baking tray- flatten them a little into a cookie shape.
Bake for 10-12 minutes then remove and leave to cool.
Store in an airtight container for 2-3 days.
Amie xx
Line a baking tray with grease-proof paper and pop to one side.
Combine all dry ingredients in a bowl and mix together.
In a separate small bowl mix the cacao powder with water until it forms a thin paste- add the coconut oil to this and mix together. If coconut oil is solid melt in the microwave for one minute before adding to the cacao paste.
Add the cacao paste to the bowl of dry ingredients and mix.
If you are using the spread add this now- if it’s a little thick melt in a pan over a low heat until it becomes runny.
Finally- Add the egg and mix well.
Using your hands make small balls of the mixture and pop on the baking tray- flatten them a little into a cookie shape.
Bake for 10-12 minutes then remove and leave to cool.
Store in an airtight container for 2-3 days.
Amie xx