Blueberry and coconut cookies
Gluten-free, dairy-free vegan biscuits packed with blueberry goodness
Ingredients
- 90 g gluten-free oats
- 55 g sweetened shredded coconut
- 45 g ground almonds
- 1 tablespoon Beetroot powder
- 75 g dried blueberries
- 50 g coconut oil
- 50 g brown sugar
- 50 ml warmed soya milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon gluten-free baking powder
- For decoration
- 50 g dark chocolate
- Scant teaspoon coconut oil
Instructions
- Preheat oven to 350F/gas mark 4.
- Line a large baking sheet with parchment paper.
- Put all the ingredients into a bowl and combine well. Doing it by hand means the blueberries stay intact.
- Form the mixture into 12 balls.
- Put them on the baking tray about 2 inches apart and gently flatten the tops.
- Bake for 12 - 15 minutes.
- Let them cool completely.
- For the dipping chocolate.
- Break the chocolate into pieces and melt with the coconut oil.
- Dip the biscuits in chocolate and put them back on the tray.
- Refrigerate until the chocolate sets.