Ingredients (15-20 cookies):
220 g Oatmeal flour
15g Organic Ashwagandha Powder
40 g Coconut blossom sugar
1/2 tsp. vanilla powder
1 tsp. Baking powder
1/2 tsp. Salt
40 g Maple syrup
30 g Coconut oil (melted)
1 Orange juice and zest
1 tsp. grated ginger or Organic Ginger Powder
Preparation:
1. Preheat the oven to 60C. Line a large baking tray with baking paper.
2. Mix the dry (first 6) and wet ingredients (last 4) in separate bowls.
3. Pour the wet ingredients over the dry ingredients, then mix until you get a homogeneous dough.
4. Form 2-3 cm balls with your palm, then press them down on the baking sheet to make discs about half a cm thick.
5. Bake for 20-25 minutes (top and bottom), then let cool. The cookies will become crispier as they cool.
6. Store leftovers in a mason jar in the refrigerator for 4-5 days, or in the freezer for up to 1-2 months.
220 g Oatmeal flour
15g Organic Ashwagandha Powder
40 g Coconut blossom sugar
1/2 tsp. vanilla powder
1 tsp. Baking powder
1/2 tsp. Salt
40 g Maple syrup
30 g Coconut oil (melted)
1 Orange juice and zest
1 tsp. grated ginger or Organic Ginger Powder
Preparation:
1. Preheat the oven to 60C. Line a large baking tray with baking paper.
2. Mix the dry (first 6) and wet ingredients (last 4) in separate bowls.
3. Pour the wet ingredients over the dry ingredients, then mix until you get a homogeneous dough.
4. Form 2-3 cm balls with your palm, then press them down on the baking sheet to make discs about half a cm thick.
5. Bake for 20-25 minutes (top and bottom), then let cool. The cookies will become crispier as they cool.
6. Store leftovers in a mason jar in the refrigerator for 4-5 days, or in the freezer for up to 1-2 months.
