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.
The easiest, most nourishing choc chip cookie ever
- 150 g almond meal (1¼ firmly packed cups)
- 55 g coconut oil (¼ cup) melted if solid
- 50-85 g rice malt syrup or honey (¼ cup approx.) taste the batter and alter the sweetness to taste
- 1 tsp vanilla -powder, extract or essence
- 2 tbsp cacao nibs -or dark chocolate chips, or both
- 1 tbsp water (must be added or they go flat)
- Preheat your oven to 150 ℃/300°F (fan-forced). It's preferable to use weight measurements, the recipe will need less adjusting if you do so.
- In a mixing bowl or food processor, combine all of the ingredients above until just combined (Thermomix 5 seconds, speed 4). Scrape the sides to incorporate the bits around the edge.
- **The mixture should be thick and sticky (like in the video below so if it feels very wet, it's important to add more almond meal).
- Roll tablespoons of the mix in your (wet) hands and place them onto a tray lined with baking paper.
- Flatten slightly 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. The longer they cook, the crisper they become.
- Allow to cool fully. They will firm up as they cool.
- Store in an airtight container in the fridge or freezer.
Dairy-freeJust use cacao nibs and leave out the choc chips.
Low-fructoseUse the brown rice syrup and cacao nibs.
Coconut-freeReplace the coconut oil with macadamia nut oil.
VeganChoose 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.
Nut-freeThis is not the recipe for you. For 150 pages of nut-free recipes, take a look at my super popular ebook 'The Well Nourished Lunchbox'. Click HERE to find out more and read the rave reviews.
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.