Chunky Choc Mint Oat Flour Cookies
Directions
Preheat oven to 180C.
Beat the butter with the sugars until creamy (for 1 to 2 minutes). Add in the egg and vanilla, and mix until smooth.
In a separate bowl sift together the oat flour, cocoa, salt, and bi-carb soda. Add into the wet ingredients and stir (Note the dough will be a soft consistency due to the oat flour). Add in the chopped chocolate and mix together.
Roll dough into balls approx 50g in size and place on a baking tray leaving about 2 inches in between to allow for a small amount of spreading. Refrigerate for at least 30 minutes.
Bake for 10-12 minutes until edges are slightly firm.
Cool on tray for 10 minutes before transferring to a wire rack,
- 175g butter, room temperature
- 1/2 cup brown sugar
- 1/2 cup raw sugar
- 1 egg
- 1 1/2 tsp vanilla extract
- 2 cups McKenzie's Oat Flour
- 1/2 cup cocoa powder
- 1/2 tsp McKenzie's Australian Natural Sea Salt Grinder
- 3/4 tsp McKenzie's Bi-Carb Soda
- 200g dark mint chocolate, roughly chopped
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