ingredients
- 1 cup porridge oats
- 120g almond butter
- 1-2 teaspoons ground ginger (depending on taste preference)
- 1/4 cup Sweet Freedom VANILLA SYRUP
- 1/2 cup melted dark chocolate (optional)
- Drizzle of Sweet Freedom CHOC SHOT (optional)
make
- Combine all ingredients well.
- Shape into cookies about 0.5cm thick.
- Bake at 180°C for about 20 mins.
- Allow to cool then, if you wish to, melt the dark chocolate and dip one side of each biscuit in and leave in the fridge to set. Or you could drizzle over some Sweet Freedom CHOC SHOT instead, pop in the fridge to firm up and then enjoy!
Thank you @oceanvegan for creating this delicious recipe and image for us which won our Veganuary 2024 challenge!
