Ok so I got a little carried away with these babies, and what started off as a simple cinnamon and oat cookie turned into chocolate and peanut butter cookies with some other added bits! Avoid all the chia seeds and extra coconut on top unless you want to but to keep it more simple, just follow the recipe 🙂 Sometimes simple is best, right?
I never liked cinnamon until living in America for a year. During Fall and Christmas time it was everywhere and soon enough I came to love the superfood! The smell of it gives good memories and I cant get enough of it. This is the first time I’ve used it in baking and its a beautiful little addition isn’t it?! It’s also great in oats and who doesn’t like a cinnamon latte?
Cinnamon has many health benefits, best of all it helps reduce risk factors associated with diabetes and cardiovascular diseases. So when you can add a dash to your bakes or oats!
- 1/4 Cup Almond Milk
- 1/4 Cup Smooth Peanut Butter
- 5 Tbsp Maple Syrup
- 2 Tbsp Raw Cacao
- 1 + 1/4 Cup Oats
- 1/4 Cup Desiccated coconut
- Dash of Cinnamon
- On low heat, mix almond milk, PB, maple syrup, cinnamon and cacao.
- Turn of heat and add in coconut and oats.
- Form into 8 cookies and place on a lined baking tray.
Leave to set and cool in the fridge before eating. You do not have to keep them in the fridge once they have set, it is entirely personal preference. I chop and change between the two, it doesn’t make much difference I don’t think.