If the Spanish have cookies for breakfast, why can’t everybody? These nutty bites of cocoa heaven are simple and easy to make, and are a perfect mid-morning or late-afternoon, pre-gym snack with lots of naturally energy-boosting ingredients like protein, fibre and healthy fats.
No butter, very little sugar, gluten-free… and delicious! These cookies can be vegan if you switch out the egg for flax, and the honey for maple syrup. They can also be totally grain free if you opt for coconut instead of oats.
In the mix
1 egg or 1 tbsp flax (+ 3 tbsp water)
2 cups almonds (1¼ cups almond meal/almond flour)*
¼ cup cocoa powder
½ cup whole oats or shredded coconut
⅓ cup brown sugar
½ tsp baking soda
½ tsp cinnamon (optional)
¼ tsp sea salt
¼ cup melted coconut oil
1 tsp vanilla extract
2 tablespoons honey
50g 75% dark chocolate broken into chunks
Stir it up
Beat the egg or mix up the flax and set aside.
In a large bowl, mix together the dry ingredients. Add the oil, vanilla, honey and egg.
Whizz with a hand-mixer then mush together into a large ball, cover, and refrigerate for 30 minutes. Set the oven to 180’C.
Whip out the batter and form into 2cm balls. Flatten slightly and press a choc-chip into each ball. Bake for 10 minutes or until the edges begin to harden.
Allow to cool completely before removing and indulging!
Makes about 12
*I used 1/2 cup almond meal and the rest ordinary cake flour (because I was low on almond flour and lezbehonest that shit ain’t cheap) and the texture is still great!
Recipe adapted from Ceara’s Kitchen.