I was having a bit of a cookie baking marathon yesterday; I just think they make the perfect little treat for this time of year with Mother’s Day and Easter coming up. I love baking cookies because they’re pretty quick and easy to throw together, but you can get really creative with the decorating and make them look really cute! I’ve been trying out a new superfood blend from One Earth Organics, so I thought I’d put them to the test in a cookie baking session! They have a few different flavour combinations available, but the one that I went for in this recipe was their Chocolate Dream flavour; which is a gorgeous blend of cocoa, carob, vanilla, beetroot, chlorella and baobab. They’re a really convenient way to add a selection of superfoods into smoothies, breakfasts and sweet treats all in one go.. and also taste really yummy as well! Obviously the first one that I tried out would be the chocolatey one wouldn’t it! I mean, we all know how much I LOVE cacao powder and making my superfood hot chocolates!
When I moved last year, my mum gave me a huge bag filled with cookie cutters and various other kitchen bits and bobs that I’d accumulated whilst living at home over the summer and I remembered that I had a pretty unnecessary collection of heart shaped ones. I hadn’t made shaped cookies in such a long time.. since Christmas I think? So I thought that this would be the perfect occasion to do just that! If you’re looking for more heart-shaped cookies, I made a recipe for jam filled shortbreads last year that you might want to try!
Not only are these cookies really scrumptious, they’re pretty simple to make and are also vegan and gluten free. I’ve used a combination of oats and buckwheat flour and then coconut oil, maple syrup and almond butter in place of regular butter and sugar. You can always swap out the maple syrup and almond butter for a different nut butter or natural sweetener of your choice to suit whatever you have in the cupboard.
I’ve kept things pretty simple decoration wise and added a little drizzle of Choc Shot and some freeze dried raspberries, for that little touch of pink. I thought these would be the ideal homemade gift for Mother’s Day and you could even wrap them in some pretty cellophane and ribbon if you wanted to give them as a present! – I’m sure you’re mum would love them! I know that after seeing the photos on Instagram or if she reads this post, my mum will definitely be expecting me to turn up with some form of baked goods this weekend! When I was living at home, she was always chief taste tester and pretty much had a lifetime supply of my treats stashed away in the fridge and freezer; so now she’s always asking me to save her what I’ve made that day. However, much to her disappointment, my boyfriend literally scoffs everything and anything, so there’s never anything left over for her!
Mother’s Day chocolate cookies
- 1/3 cup oats (use gluten free if necessary)
- 2 tbsp smooth almond butter
- 4 tbsp maple syrup/honey
- 1 heaped tbsp One Earth Organics chocolate blend
- 2/3 cup brown rice flour
- 11/2 tbsp coconut oil
- 2-5 tbsp water
- 1-2 tbsp raw cacao powder- depending on how chocolatey you would like the cookies to be
- Preheat the oven to 180c.
- Place the oats into a food processor and blend until they form a fine flour.
- Add in the flour, almond butter, blend, cacao powder, sweetener, coconut oil and 2 tbsp of water and blend util well combined. Gradually add in more water if needed to help everything stick together.
- Roll out the mixture and cut out the heart shaped cookies. Place these onto the baking tray and bake in the oven for around 11-14 minutes or until slightly golden brown.
- Place the cookies onto a wire wrack and allow to cool completely. Decorate the cookies however you please- I’ve gone for a drizzle of Choc shot, freeze dried raspberries and rose petals.