This recipe is Gluten free and you can make them vegan if you want to. I like to have a rock cake/cookie like this with coffee or some cacao. In this recipe I haven't used much sugar because if i put too much in i will want to eat the whole batch in one sitting. However, if you find that these aren't sweet enough for you you can always add more sugar into the recipe or a bit of maple syrup. Bear in mind that if you add maple syrup to the mixture you may need to adjust your flour mixture by adding a bit more.
180g Oat flour
1 tsp Baking powder
½ tsp Baking soda
7g of Cornstarch or Arrowroot starch
110g Butter ( can be vegan butter)
120g of organic coconut sugar
80g of plain yogurt (can be dairy free)
1 ½ Vanilla extract
150g dark chocolate chips or raisins
- Heat your oven to 180℃ and prepare a tray with parchment paper .
- In an electric whisk blend your butter and sugar together for around 3 mins until it has a creamy texture.
- Then add in the yogurt and vanilla extract and whisk again until combined.
- In another bowl mix the Oat flour , Arrowroot, Baking soda and Baking powder.
- Combine the dry ingredients into the wet mixture and fold the mixtures together using a silicone spatula.
- Then mix in your choco chips or raisins until they are evenly distributed.
- Now you can either cover your mixture and put it in the fridge for 30 mins-1 hr but if you don't want to wait you can bake the rock cakes straight away.
- Form the mixture into little balls and place onto your baking sheet .
- Let them cook for 12-16 mins, but make sure you check on them after 12 mins. They should be golden around the edges and not wobbly in the middle.
- Once they are done, take them out of the oven . They may feel very delicate once you take them out of the oven so let them rest for 15 mins. It is better to pick them up off of the tray when they are cold as they will be more firm.