My favorite cookies years ago were Digestive Biscuits, a mix between a cookie and a cracker. This recipe is my wheat-free creation of a Digestive Biscuit (I will post my wheat bran version at a later date). I make this cookie with oat bran, oat flour, ground flax, and cashew butter. It tastes like a mildly sweet cracker, but better. I plan to experiment with a seed butter to make a nut-free version for the future (for those with nut allergies). But, in the meantime, I am SO excited to have recreated a healthier version of one of my favorite treats from the past.
Some versions of Digestives are dipped in chocolate, so consider a chocolate drizzle on your cookies if that's your thing.
Makes 24 cookies
Ingredients
3/4 cup oat bran
1 cup oat flour
1/4 cup ground flax
1 tbsp ground chia
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla powder (sub 1 tsp vanilla extract with liquid ingredients)
1/2 cup cashew butter, chilled
1/4 cup oat milk (or other plant milk)
1/4 cup maple syrup (sub date syrup)
Optional: 1 cup Lily's chocolate chips
Instructions:
Preheat oven to 375 degrees.
Place dry ingredients in a Cuisinart and pulse to mix. Add the cold cashew butter and pulse until the mixture resembles small peas.
Mix together the liquid ingredients (maple syrup, oat milk, vanilla extract) and add to the Cuisinart ingredients. Pulse until combined and mixture comes together.
Roll out the dough in between two pieces of wax paper to about 1/8 inch thick. Use a biscuit cutter or preferred cookie cutter and cut out dough into shapes. Repeat the process with the leftover dough until all the dough has been used. Place shapes on parchment lined cookie sheets and prick with fork if preferred. (At this point you can brush the tops of some of the cookies with maple syrup diluted with water for those who like a little extra sweetener.)
Bake for 17-20 minutes or until lightly browned. Once cooled drizzle on melted Lily's chocolate chips if desired.
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