These babies are soul satisfying, nourishing morsels of goodness with just the right amount of spice.
When choosing apples, look out for the Granny Smith variety. They contain less fructose than the red varieties and are just as sweet when cooked.
ingredients
- ¼ cup Coconut Oil see product
- 1 tbsp Chia Seeds, ground see product
- 3 tbsp water
- ¼ cup maple syrup (plus extra for drizzling)
- ½ tsp bicarbonate soda
- 1 tsp ground cinnamon (plus extra for sprinkling)
- ½ tsp fresh grated ginger
- 3 large Granny Smith apples
- ½ cup buckwheat flour
- 1½ cups whole oats
method
- Step 1Preheat your oven to 180°C and line 2 baking trays with baking paper. Combine the ground chia seeds with the water and place in the fridge to set. Meanwhile, whisk the coconut oil, maple syrup, bicarbonate soda, ginger and spices together in a bowl and whisk to combine. Set aside.
- Step 2In a separate bowl, grate 2 apples and combine with the flour and oats. Add this to the coconut oil mixture along with the chia seed mix and stir until a sticky dough is formed.
- Step 3Roll heaped tablespoons of the mixture into balls and place evenly on the baking tray. Gently flatten each. Slice the remaining apple thinly and top each cookie with a slice. Brush with a little extra maple syrup and sprinkle with extra cinnamon. Bake for 20-25 minutes or until crispy. Allow to cool completely before removing from the tray.
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