This is my idea of the perfect treat. It suits all dietary leanings – it’s gluten free, dairy free, grain free, egg free, fructose free and guilt free. It also takes minutes to make (see below for the kids making it), which is always a bonus and is the ultimate healthy chocolate chip cookie recipe.
What’s so nourishing about them?
Well firstly almonds are a rich source of protein, essential fats and fibre. They also contain antioxidants and mood elevating amino acids. The coconut oil, by now, you will know how I love thee. You can find out more about its amazing health benefits here. If you add cacao nibs or dark chocolate, prepare for a magnesium boost and an antioxidant hit that rivals green tea.
Makes 10-12 cookies
Ingredients
150 grams (1¼ firmly packed cups) almond meal
55 grams (¼ cups) of virgin coconut oil, melted if solid)
50-85 grams (¼ cup approx) of rice malt syrup or raw honey (taste the batter and alter the sweetness to taste)
1 teaspoon of vanilla bean paste or powder
2 tablespoons of cacao nibs or dark chocolate chips (or both)
1 tablespoon of water
Method
- Preheat your oven to 150 degrees celsius.
- In a mixing bowl or food processor, combine all of the ingredients above until well combined (Thermomix 5-10 seconds, speed 5).
- Roll tablespoons of the mix in your hands and place them onto a tray lined with baking paper.
- Flatten with the back of the fork. The cookies above have cacao nibs through them and put a little piece of Green and Blacks 85% chocolate on top.
- Bake for 15 minutes or until starting to brown on top.
Variations
Dairy-free
Just use cacao nibs and leave out the choc-chips.
Low-fructose
Use the brown rice syrup and cacao nibs.
The best thing about these cookies is that if you do manage to stop at one or two and wait a while, you will find yourself satisfyingly full. That is of course, if you do manage to stop at all! They can also be frozen in an airtight container for up to 3 months.
For more inspiring healthy advise and delicious recipes, visit www.wellnourished.com.au.
