ChocoNut Cookies
120g dairy free and soya free butter
125ml oat or rice milk
225g granulated sugar
50g cocoa powder
300g porridge oats
100g crushed pistachios
1 teaspoon vanilla extract
1) melt the butter with the milk in a saucepan on a low to medium heat.
2) in a bowl, mix the sugar with the cocoa powder then add it to the milk and cook for 5 minutes or until the sugar has dissolved.
3) remove from the heat and stir in the porridge oats, the pistachios and the vanilla.
4) mix well and leave for 5 minutes.
5) sprinkle the coconut onto a plate and drop spoonfuls of the chocolate mixture into the coconut and roll it into balls till coated.
6) transfer to a lined tray and chill for 15minutes to set.
The coconut is optional but helps them be less sticky. You could try rolling in chopped nuts or cocoa powder instead.
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