DOCUMENT

135 g (1 ½ cup) oats (blitzed into a flour) ¼ tsp salt ½ tsp baking soda ½ tsp baking powder 75 g ( ⅓ cup) raw, coconut or brown sugar 1 tsp vanilla extract 1 tbsp tahini, almond or peanut butter 60 ml (¼ cup) milk (any kind - I used rice milk), more if needed 65 g ( ⅓ cup) dark chocolate chips or chopped chocolate (use dairy free/vegan if required) E A S Y C HOC C H I P COO K I E S I NG R E D I E N T S D I R E C T I ON S Use gluten free oats or quinoa flakes for gluten free cookies. Preheat the oven on Fan Plus at 180 ⁰ C. Line a baking tray with baking paper. Combine the oat flour with the salt, baking soda, baking powder and sugar and mix well. Add the vanilla, tahini, milk and chocolate to the dry mix and combine well. If your mix is a bit dry, just add some more milk 1 tablespoon at a time until it’s more of a cookie dough consistency. Place tablespoons of mixture across the baking tray (squish them down a bit if you prefer a flatter cookie). Place the baking tray on shelf position 2 and bake for 15 minutes, or until cooked through. Leave to cool on a rack for 10 minutes. HINTS AND TIPS Preparation time: 5 minutes - Cooking time: 15 minutes - Makes: 14 Appliance / Function: Fan Plus