This is my idea of the perfect treat. It suits most dietary leanings and takes minutes to make, which is always a bonus. I think it’s the ultimate healthy chocolate-chip cookie recipe.
Truth be known, baking is not my forte. Mind you neither was photography until I put my mind to it and found I really enjoyed it…and there lies the issue. I LOVE cooking, but because I prefer to freestyle in the kitchen rather than follow a formula, baking and I sometimes don’t see eye to eye. I baked a lot as a child (with my nan), but not much as a young adult so I was a bit out of practice by the time I had kids. Luckily my kids are very forgiving…I think they are just happy for something with a little sweetness, even if it looks like a dogs dinner!
Anyway, one rainy Queensland summer, I find myself out of eggs and craving a little deliciousness. With a cakey treat ruled out, I fluked these delights. These beauties (which took a few attempts to perfect) are the best and my kids love them for an after school snack or weekend treat.
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!
PS- they can be frozen (which will save you eating them all in one hit).
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.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many dietary requirements.
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These really are the easiest, most nourishing choc chip cookie ever. They are also the most delicious!
- 150 grams (1¼ firmly packed cups) almond meal
- 55 grams (¼ cup) virgin coconut oil (melted if solid)
- 50-85 grams (¼ cup approx.) rice malt syrup or raw honey (taste the batter and alter the sweetness to taste)
- 1 teaspoon vanilla bean paste or powder
- 2 tablespoons cacao nibs or dark chocolate chips, or both
- 1 tablespoon water
- Preheat your oven to 150 ℃.
In a mixing bowl or food processor, combine all of the ingredients above until just combined (Thermomix 5 seconds, speed 5). Scrape the sides to incorporate the bits around the edge.
Roll tablespoons of the mix in your (wet) 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 (I put a little piece of Green and Blacks 85% chocolate on top in this pic too).
- Bake for 15 minutes or until starting to brown on top.
Just use cacao nibs and leave out the choc chips.
Use the brown rice syrup and cacao nibs.
Replace the coconut oil with macadamia nut oil.
Choose rice malt syrup to sweeten and cacao nibs as choc-chips.
Almond-free (aka Nutella choc-chip cookie)
Replace the almond meal with hazelnut meal.
What do you think of this recipe? Please let me know if you've tried it by leaving a comment and rating below.
Get your kids in the kitchen cooking and with these video instructions, even little ones can follow along.