Finding a vegan, gluten-free salted caramel and biscoff crumble cookie seems impossible right? Think again, because nothing is impossible with aastey. We’ve found the perfect recipe for you courtesy of @platefuloffun
Feeds: 6 (a cookie a person)
What you need (Ingredients)
1 flax/regular egg
45g (3 tbsp) tahini (sub RUNNY nut butter)
60g (3tbsp) liquid sweetener
13g (1 tbsp) coconut oil
squeeze of a lemon
90g (1 cup) oat flour
40g (⅓ cup) coconut flour
loads of cinnamon
10g (1 tbsp) coconut sugar
¼-⅓ tsp baking SODA
pinch of salt
What to do? (Method)
mix wet and dry ingredients separately
fold the dry mixture into the wet
chill for an hour in the fridge.
preheat your oven to 200°C.
make cookies out of the dough and flatten slightly, LOWER the temperature to 180°C and bake for about 12-15mins.
To make the caramel:
soak pitted dates in hot water until softened, blend with a pinch of salt and water to thin.
After the cookies are slightly cooled, spread some caramel and crumble biscoff on top alongside some flakey salt.
Pair with : cookies can we be a great start to your morning or perfect as an evening snack as well. Just dunk it in a glass of milk, to enhance the flavours.
If these salted caramel biscoff crumble cookies are part of your live aastey moments, be sure to tag @liveaastey!