A recipe of chocolatey vegan cookies with a spicy aftertaste, containing oatmeal and rye flour. Similar to these carrot cookies, except more crunchy. You can add just wheat flour, or merely rye, or a mix of both. Liquid chicory and flours are for cohesion here. Chicory can be replaced with coffee. It’s a roasted and usually powdered root of the chicory plant. Considered as a herbal coffee substitute and a great source of magnesium and inulin. I like to make different coffee-like drinks out of it, as chicory contains no caffeine.
A hot drink and some spicey cookies will keep your heart warm in any weather:)
Makes 17 cookies
Takes 35 minutes
1 1/2 cup big leaf oats
1/2 cup sugar
1/3 cup dark cocoa powder
1 tsp cinnamon
1/2 tsp chili powder
1/2 cup rye flour + 2 tbsp extra
1/2 cup wheat flour
1/3 cup corn/any vegetable oil
1/2 cup chicory (2 tsp chicory powder steeped in 1/2 cup of boiled water and cooled)
1/2 tsp baking soda + squeeze of lemon
90 g chocolate chips/chopped dark chocolate
17 almonds (1 for each cookie)
Preheat the oven to 180C/350F. Line the cookie sheet with parchment paper.
In a bowl, combine the oats, cocoa powder, chili, cinnamon, salt and sifted flours. In another bowl, combine the vegetable oil, cooled chicory and sugar. Add dry ingredients to the mixture. Add baking soda with lemon juice. Mix everything well and stir in the chocolate bits.
Flour the working space (with 2 tbsp of rye flour). Form balls out of the dough. Roll them into the flour. Place onto the baking sheet and press each cookie by a thumb into the middle. Arrange almonds inside each cookie. Place the baking tray into the oven (middle rack) and bake for 15 minutes until fragrant. Allow to cool and enjoy!:)