porridge cookies

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porridge cookies

Hands up if you love cookies!

Well here I bring you a delicious and easy cookie recipe which is not only gluten free, but it’s sugar free too and therefore it must be good for you!

Oh and this is also a great way to use up left-over porridge!


  • 2 cups of left-over porridge (approximately)
  • ¾ cup of rice flour
  • ¼ cup of maple syrup
  • 1 teaspoon of ground cinnamon (maybe a bit more)
  • ¼ teaspoon baking soda (I’m sure you could probably leave this out)
  • 2 tablespoons of coconut oil
  • 1 tablespoon of almond butter
  • random quantity of smashed up chocolate – this is for the chocolate chips. You can use actual chocolate chips, or just broken up chocolate. It doesn’t need to be cooking chocolate, I just broke up two 25g chocolate bars I had in the fridge.


  1. Pre-heat the oven to 350° Fahrenheit / 180° Celsius
  2. Mix the rice flour into the left-over porridge.
  3. Mixing the rice into the left-over porridge is pretty difficult, so when you’ve done that the best you can, add in the coconut oil and maple syrup and that makes mixing it up much easier.
  4. Add all the other ingredients and mix until its nicely combined.
  5. Taste it – at this point it should already taste great and because it doesn’t contain raw eggs or anything else that really needs cooking – you can gobble up as much as you like!
  6. Lightly grease a baking tray (or a piece of parchment paper on a baking tray).
  7. Glob small amounts of the mixture into approximate little circles on the tray, you can use teaspoon amounts, or tablespoon amounts – the only real difference at the end is the size of the cookie.
  8. Bake for 15-20 minutes at 350° Fahrenheit / 180° Celsius.
  9. When they’re ready they look a little browner and firmer – but not super crispy and brown, if you cook them too much they will burn underneath so check for that.
  10. Leave to cool and enjoy with a nice cup of tea!

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