Cream the sugar and oil together along with the fennel until light and fluffy.
50 g coconut oil, 60 g coconut sugar, ½ tsp fennel seeds
Beat in the egg.
1 egg
Add the oats and coconut and stir.
70 g oats, 50 g desiccated coconut
Sift in the flour, salt and baking powder and stir until just incorporated.
90 g wholemeal spelt flour, ½ tsp baking powder, ⅛ tsp sea salt
Add the chocolate and stir until just mixed.
50 g dark chocolate
Divide into 15 lumps and roll into balls. Place on a lined baking tray and press down to flatten a little.
Bake at 180℃ (350℉, Gas 4) for 10 minutes or until golden but not dark. Remove onto a wire rack to cool.
Notes
If you don't fancy the flavour of fennel, just leave it out. But a little of it works quite nicely with chocolate.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.