Double Choc Prebiotic Cookies

Double Choc Prebiotic CookiesIngredients

  • ¼ cup Extra Virgin Olive Oil
  • ¼ cup Maple Syrup
  • 1 Large Egg, free range or organic
  • 1 tsp Mixed spice
  • 1 tsp Vanilla bean paste
  • ¼ tsp Bicarb soda
  • ½ cup Cocoa powder
  • 2 cups Freedom Foods Barley Maple & Nut Muesli
  • 1 cup Whole meal flour
  • ¼ cup prefer milk type
  • 80g Dark chocolate, chopped into chips

Method

  1. Preheat the oven to 350°F. Line with a baking tray with baking paper.
  2. In a food processor blend the extra virgin olive oil, maple syrup and egg.
  3. Add the mixed spice, vanilla bean paste, bicarb soda, cocoa powder, 1 cup of ground Barley+ Toasted Muesli.
  4. Transfer to a mixing bowl and stir through the second cup of Barley+ and the dark chocolate chips. If the mixture is too thick add a splash more of milk.
  5. Using an ice-cream scoop, spoon portions of the cookie mixture onto the prepared tray and flatten slightly to form a rough cookie shape. Bake in the oven for 20 minutes or until lightly golden and cooked through.
  6. Remove from the oven and allow to cool completely on the tray. Once cooled the cookies will keep in an airtight container for 3-4 days.

 

Makes 14 – 18 cookies depending on the size.

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2019-01-23T12:59:28+00:00
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