Orange Spice Cookies
makes about 6 large cookies
2 tbsp flax seeds + 1/4 cup (60ml) water
1 cup (85g) jumbo oats
1 tbsp buckwheat flour
1/2 tsp bicarbonate soda
1/4 tsp vanilla powder
2 tsp cinnamon
2 tsp ginger
1 tsp mixed spice
1 tsp orange extract
1/3 cup (55g) coconut sugar – I used Coconut Merchant
4 tbsp diary free buttery spread
4 tbsp oat milk
1/4 cup (35g) walnuts
1/3 cup (55g) sultanas
1/4 cup (35g) pecans
PREHEAT YOUR OVEN TO 180 C / 356 F
Firstly, make the flax egg. Add the flax seeds and water into a bowl, stir them together and set them aside to gel up.
Next, add the oats into a nutribullet/strong blender and blend them into a flour. Then, add them into a mixing bowl with the buckwheat flour, bicarbonate soda, vanilla powder, salt, cinnamon, ginger, and mixed spice. Stir together and set aside.
Then, add the coconut sugar, buttery spread and oat milk into a food processor. Blend together until it looks creamy. Then, add in the flour mixture, orange extract, and flax egg. Blend again until well mixed. Then, break up the walnuts and pecans and fold them into the mixture with the sultanas.
When this is done, line a baking tray with baking parchment, and scoop the cookie mixture into 6 cookies. Then place them into the oven and bake them about 7-10 minutes until golden. Then, remove them from the oven, set them aside to cool and serve when they’ve cooled down.