I do like a biscuit with my brew and homemade cookies are great. These cookies are not really naughty either. Actually you could say they are a cookie with benefits. I’ve substituted refined sugar for a small amount of maple syrup but you could use agave or coconut palm sugar. I try to cut out too many sugary snacks, firstly to avoid blood sugar spikes but also to avoid additional trips to the dentist. I don’t have a particularly sweet tooth so you may want to add more maple syrup, it’s up to you!
I’ve also used rice flour but you could mix it with coconut flour too. Instead of butter I’ve used a combination almond butter and coconut oil adding extra flavour and a dose of healthy fats. These healthy fats provide us with essential fatty acids like omega-3 which are important for heart health. Almonds are also loaded with vitamin E and magnesium, and are among the best sources of plant-based protein.
Once you have the basic recipe you can add in extras such as chocolate chips, chopped nuts (almonds, walnuts and macadamia…), raisins and cocoa powder. Don’t knock them until you’ve tried them.
Ingredients (makes 20)
- 2 cups rice flour
- ½ cup ground almonds
- ½ cup flaxseed
- 1tsp Baking Powder
- 1tsp cinnamon
- ½ tsp Himalayan Pink salt
- 1 cup Meridian Almond butter
- 2 eggs
- 5 tbsp Meridian Maple syrup
- 2 tbsp coconut oil
- ½-1/3 cup Almond Milk
- Preheat the oven to 160ºC.
- Put the dry ingredients into a bowl and mix.
- Add each of the wet ingredients and mix into the dry ingredients. When it comes to the almond milk add a little at a time. If your cookie mix is to dry and not sticking together add a splash more.
- Separate and roll the dough into golf ball size balls.
- Place on a baking tray about 2 inches apart then flatten with a fork.
- Bake in the oven for up to 20mins or until they look golden brown.
- Cool on a baking tray and try not to eat them all at once.