- milk - 1/2 cup
- rapeseed oil - 1/2 cup
- ground flax seeds - 2 st. spoons
- brown sugar - 1/3 cup
- sugar - 1/2 cup
- vanilla - 1 teaspoon
- flour - 2/3 Cups
- cinnamon - 1/8 Teaspoons
- instant espresso coffee. spoons
- cocoa powder - 1 st. a spoon
- baking powder - 3/4 Teaspoons
- salt - 1/4 teaspoons
- Instant oats - 1 3/4 Cups
- Chocolate chips - 3/4 Cups
1. Preheat the oven to 175 degrees. Line the baking tray with parchment paper or silicone mats. In a small bowl, sift flour, espresso powder, cocoa powder, baking powder, cinnamon and salt. Set aside. 2. In a medium bowl, combine rapeseed oil, milk, sugar, brown sugar, flaxseed and vanilla. Mix all the ingredients well together. Add the flour mixture and mix thoroughly until a uniform consistency is obtained. Stir the dough with oat flakes and chocolate chips. Using a spoon, put the dough on a prepared baking sheet in the form of slides, leaving a distance of 5 to 7 cm between the biscuits. 3. Bake the biscuits for 15 minutes. Allow to cool for 2-3 minutes on a baking sheet, then transfer to a rack and allow to cool completely before serving.
Servings: 6-8