When you throw together the flavours, textures and ingredients of a mince pie together with a cookie then smother half of it in chocolate, you get these easy to make festive goodies! That bit of leftover mincemeat in the fridge, whack it in this recipe and there you go, the perfect accompaniment to a cup of tea or spiced hot chocolate. Feel free to use white chocolate in place of dark – or dip in a bit of both for extra indulgence!
- 100g oats (I used Mornflake)
- 50g gluten-free flour (I used Dove’s Farm)
- 50g ground almonds (I used Whitworths)
- 75g sweetener (I used Natvia)
- 1 teaspoon baking powder
- 1 teaspoon mixed spice
- 4 tablespoons oil of choice (I used melted coconut oil)
- 1 egg, beaten
- 3-4 tablespoons milk of choice
- 4 tablespoons mincemeat
- 4 tablespoons chopped cooked chestnuts (I used Merchant Gourmet)
To decorate –
- 75g dark chocolate, broken up into pieces (I used Montezuma’s)
- 1 tablespoon coconut oil
- Cacao & seed mix with crystalised ginger pieces, to sprinkle
- Preheat the oven to 180C and line a baking sheet with greaseproof paper.
- Mix together the oats, flour, ground almonds, sweetener, baking powder and mixed spice in a bowl.
- Whisk together the oil, milk, egg and vanilla then pour into the mixture and mix well to combine. Stir in the mincemeat and mix in.
- Spoon out the mixture onto the baking tray, making about 9-12 cookies, shaping them as you press them down. Bake for 10-12 minutes until golden then leave to cool to firm up.
- Once cooled, place on a wire rack. Melt the chocolate and coconut oil then dip each cookie into the chocolate (coat half). Place on a wire rack and sprinkle over the cacao seed mix. Leave to set for 30 minutes, then enjoy!