| Prep Time | 15 minutes |
| Cook Time | 12 minutes |
| Servings |
cookies
|
Ingredients
Biscuits
- 3/4 cup rolled oats
- 3/4 cup wholemeal spelt flour
- 3/4 cup almond meal
- 1/3 cup cocoa powder
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup almond milk
- 1/4 cup apple sauce
- 1/4 cup rice bran oil
- 1 tsp vanilla extract
- 1/4 cup rice malt syrup
- 1 tbsp stevia powder
- 1 egg lightly beaten
Peanut Butter Glaze
- 1 tbsp rice malt
- 1/4 cup natural smooth peanut butter
- Pinch of salt
Ingredients
Biscuits
Peanut Butter Glaze
|
|
Instructions
- Preheat an oven to 180C (fan-forced), line a large cookie tray with baking paper.
- In a food processor place the oats and grind until a fine flour is formed. Tip the oat flour into a large bowl along with the spelt flour, almond flour, cocoa, salt, baking powder and baking soda. Give a quick stir to incorporate the ingredients together.
- Gently heat the rice malt syrup in the microwave for 20-30 seconds until it is runny. Add to the dry ingredients along with the apple sauce, oil, vanilla, egg and almond milk. Mix the ingredients together until a stiff dough is formed. Let the mixture sit for 5 minutes to firm up.
- Place the mixture into a piping bag with a large end.
- Pipe donut size circles onto the lined cookie tray. Smooth any edges or bumps on the top with a spatula. Place into the oven and bake for 10-12 minutes or until a skewer comes out clean. Let the cookies completely cool before icing.
Peanut Butter Glaze
- In a microwave safe bowl add the peanut butter, salt and rice malt syrup. Heat in the microwave for 30 - 40 seconds or until runny enough to drizzle.
- Stir together and drizzle over the cooled cookies.
Recipe Notes
Recipe makes 8-10 cookies with 123 calories per cookie
You can freeze the un-iced biscuits in an airtight container for 1-2 months.