The Best Cookies EVER.
Baking for me, has always been about giving to others, whether it’s taking a slice of cake up to my grandmas, or popping a brownie round to a friends, there is something SOLOVELY about sharing baked goods.
There are SO many ways to be involved, and this is just one! Bake sales are an AMAZING way to have a little get together whilst raising money and awareness for SUCH an awesome cause. This horrendous disease now effects one in two of us in our lifetime, yep you did hear that right…one in two. It’s sososo important that we all come together to support causes like this and hopefully get one step closer to CHANGE!
If you are planning a bake sale anytime soon, these cookies would be the PERFECT addition. They’re kinda like a almond hobnob, and are amazing alongside a good ol’ cuppa tea. I’m going to be sharing these with all my family and friends whilst asking them to donate to SUTC in exchange for a lovely little bundle of lushness! I mean just look HOW cute they look!
- 150g rolled oats
- 100g buckwheat flour
- 1 tsp bicarbonate of soda
- 1tsp sea salt
- 120 ml maple syrup
- 90 ml cold-pressed olive oil
- 250g almond butter
- 90g tahini
- 1/2 tsp vanilla extract
- 75g blueberries
If you’re not crazy into almond butter like me, you can switch things up and go for peanut butter…Mmmm. ALSO FYI these cookies are totally and utterly Vegan..YUM!
Step one: Preheat your oven to 180c – Then grind your oats into a coarse flour using a food processor//pestle & mortar. Mix with the buckwheat flour, salt, and bicarbonate of soda in a large bowl.
Step two:Heat your olive oil, almond butter, maple syrup tahini and vanilla in a saucepan over a medium heat. Stir until smooth and combined!
Step three: Pour the melted mixture over your flour mixture, pop your blueberries in and fold together carefully until combined.
Step four: Shape your dough into small balls (around 2.5 cm) and then pop onto your baking try a little spaced apart. Press down on each one gently with the back of a fork to create a more “cookie” like shape.
Step five: Bake for around 10-12 minutes, do nottttt over back as they will be too dry. Let them cool for a few minutes and ENJOY! ** These cookies can be a little fragile whilst warm but firm up once cool! ** They can be stored in a cookie jar for up to a week!