Everyone loves a chocolate treat and these ones are perfectly chewy and suitable for the school lunch box. They remind me of the Afghan Cookies I ate at a late night cafe in Subiaco many, many years ago (the kids from my vintage will remember Oriels)!

These cookies are wheat free, a little crunchy on the outside and chewy in the middle. Give them a try and let me know how you go!

INGREDIENTS

3/4 cup (100g) Oat flour
3/4 cup (100g) Buckwheat flour
1/4 cup (50g) coconut sugar
1/4 cup (50g) cacao powder
2 Tbs coconut oil melted
2 eggs beaten
1/4 cup (70g) shredded coconut
1 tsp baking powder
1 banana mashed
pinch of salt

Topping

1 Tbs coconut oil melted
1 Tbs raw cacao powder
1 1/2 tsp rice malt syrup (or maple syrup)

METHOD

Combine all the dry ingredients and mix till combined
Add in the wet ingredients and mix till combined
Roll the mixture into balls and place on a oven tray (I use baking paper to stop them sticking)
press the balls flat
Bake for 25 mins in a 180C oven
Remove and cool completely before adding the chocolate topping
Mix all the ingredients for the topping in a bowl until smooth. Heat slightly to make really runny
Drizzle over the top of cooled cookies and allow to harden (may need to go in the fridge to harden quickly).

To be totally school safe replace the hazelnut with a goji berry or a seed of your choice.

Enjoy!

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