When you read the ingredient list for these cookies, you can’t possibly believe that they turn out as good as they do.
A weekend baking treat for those who live on restricted diets for health reasons, or for anyone who wants to try a different method of baking, without using flour or grains of any kind.
The sugar used in this recipe is coconut sugar, but if you wanted to make them and you don’t have it, you can substitute raw sugar. Coconut sugar is currently trending as a sugar that is ‘not refined’ and therefore better for you than refined or processed sugars. At the end of the day, it’s still sugar and we shouldn’t be eating heaps of it. If you have blood sugar problems, then these biscuits are still probably not the best thing for you. However, compared to store-bought biscuits and other recipes, these are overall lower in sugar.
To make these dairy free, you just need to use a good quality 70% – 85% dark chocolate or a dairy free chocolate that is available in most supermarkets these days.
They are loved by all in this house…the only issue is this recipe makes approx 13, which means they don’t last long for a family of 5!
This recipe is from www.slimpalate.com
- 1 cup almond butter (this can be purchased in the supermarket in the Health Food section or speads isle)
- 3/4 coconut or raw sugar
- 1 egg
- 1 egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon baking soda (bi-carb soda)
- 1/4 teaspoon salt
- 100 grams good quality dark chocolate, chopped into small chunks
- sea salt for sprinkling
- Preheat oven to 180 degrees celsius.
- Line 1 large baking tray with baking paper, or 2 smaller trays. The biscuits need room to spread.
- Place the almond butter in a medium size bowl.
- Whisk together the egg and egg yolk in a separate small bowl.
- Stir the sugar into the almond butter, then add baking soda, salt and vanilla and stir until thoroughly mixed.
- Add the egg mixture and stir again.
- Fold through the chopped chocolate.
- Place a heaped dessert spoonful of mixture into the palm of your hand, roll into a ball and place on tray. Lightly flatten.
- Bake in the oven for 10-12 minutes. They will be ready when they are slightly golden, firm on top and have spread.
- Remove from oven, lightly sprinkle the top of each cookie with sea salt and leave to cool for 10 minutes on the trays.
- These will last a couple of days in an airtight container.
- The Almond Butter I use for these cookies is the Macro brand from Woolworths and is called Almond Spread. The ingredients is 100% raw almonds.