Christmas chocolate cookies Dessert Snacks / Drinks All Apple themed Breakfast / Brunch Dessert Dinner Lunch Snacks / Drinks Soups / Sides / Sauces Summary Christmas chocolate cookies using high and low fibre ingredients Preparation Time: 15 Cooking Time: 12 Quantity: 16 High fibre Ingredients 150 grams Orgran® gluten free flour 100 grams rolled oats 25 grams cacao powder 1/2 teaspoon baking soda 50 grams coconut sugar 50 grams brown sugar 25 grams finely crushed walnuts 1 teaspoon pure vanilla extract 2 tablespoons melted coconut oil 55 ml milk of choice Pinch of salt Method Preheat oven to 190C. In a large bowl mix sugars and melted coconut oil add in 50mls of milk and vanilla essence. Sift in flour, oats, cacao powder, baking powder and pinch of salt. Combine ingredients and mix very well. Stir in walnuts. Form a big dough ball. If the dough is too dry and cracking add the other 10mls of milk. Chop the ball in halves, then quarters etc. until you have 16 smaller balls. Line a baking tin with greaseproof paper and place the balls 10cms apart (to allow for spread). Bake for 10- 12 minutes (after 4 minutes check to see that the cookies have spread, if not smush down with the back of a spoon and cook for the remaining time). Take the cookies out when they are crisp on the edges and the tops are cooked. Cool for one minute on the tin. Sprinkle with red green and white sprinkles and leave to cool completely and store in airtight container. Nutrition Type Quantity Fiber 4g Low fibre Ingredients 150 grams orgran® gluten free flour 50 grams rolled oats 25 grams cacao powder 1/2 teaspoon baking soda 50 grams coconut sugar 50 grams brown sugar 25 grams finely crushed walnuts 1 teaspoon pure vanilla extract 2 tablespoons melted coconut oil 55 ml milk of choice Pinch of salt Method Preheat oven to 190C. In a large bowl mix sugars and melted coconut oil add in 50 mls of milk and vanilla essence. Sift in flour, oats, cacao powder, baking powder and pinch of salt. Combine ingredients and mix very well. Form a big dough ball. If the dough is too dry and cracking, add the other 10mls of milk. Chop the ball in halves, then quarters etc until you have 16 smaller balls. Line a baking tin with greaseproof paper and place the balls 10cms apart (to allow for spread). Bake for 10- 12 minutes. Take the cookies out when they are crisp on the edges and the tops are cooked Cool for one minute on the tin. Sprinkle with red green and white sprinkles and leave to cool completely and store in airtight container. Nutrition Type Quantity Fiber 3g