Did Someone say COOKIES?
My family and I love ourselves a cookie.
Even better if it's gluten free, grain free and refined sugar free with the least fructose amount as possible...as that means we can have more! ;)
I also need SIMPLE. I am strapped for time and I just want things to be EASY.
After some research and knowing what ingredients are needed for a good cookie (there is a difference between a cookie and a biscuit! Cookies are softer and biscuits are crunchier and snappier), I came up with this recipe and it worked first go, so gotta be happy with that.
Actually, we were all happy with that! Extra bonus was not only did they work, they were sooooo yummy!
First batch was devoured in two days by myself, husband and our two toddlers.
Dear oh dear, we had to make a second batch. 😉
In the first batch, I used blueberries and for the second, we used raspberries. Both were equally delicious. I
have also made them without the berries and you can also pop some 100% fruit jam in the middle too if you wish.
The recipe makes about 12 - 14 cookies depending on the size you make them!
Ingredients
2 cups of almond meal
1 cup of finely desiccated coconut
2 heaped dessertspoons of cacao
100 grams butter (or coconut oil)
2 eggs
1/2 cup of rice malt syrup (fructose free, and technically from a grain but I can live with that)
1 tspn of powdered vanilla (you could also use a good quality vanilla extract)
1 tspn baking powder
Fresh berries or jam for the middle (optional)
Method
Pre-heat oven to 180 degrees.
Mix all of the dry ingredients in a bowl.
On the stove top, add your butter or coconut oil and rice malt syrup together in a saucepan on medium heat and wait until it starts to boil and froth. r
Remove and add this to your dry ingredients and stir through.
Add your two lightly beaten eggs and stir until thoroughly mixed.
Have a baking tray ready, lined with baking paper.
This mixture is very sticky, so wet your fingers and grab small balls out and drop on the tray.
Flatten slightly with a spoon and pop a berry in the middle of each one, so it's like a natural jam drop!
Bake in oven for around 15-20 minutes (keep your eye on them as you don't want them too cooked, slightly soft and chewy in the centre is ideal)
Cool on a wire rack, and enjoy!
Now even though these cookies are quite a healthy option in the world of cookieville, they are still a treat so try to limit them to a couple a day and don't consume them all in two days like our family did! 🙂
Yours in health
Alisha x
Did Someone say COOKIES?
My family and I love ourselves a cookie.
Even better if it's gluten free, grain free and refined sugar free with the least fructose amount as possible...as that means we can have more! ;)
I also need SIMPLE. I am strapped for time and I just want things to be EASY.
After some research and knowing what ingredients are needed for a good cookie (there is a difference between a cookie and a biscuit! Cookies are softer and biscuits are crunchier and snappier), I came up with this recipe and it worked first go, so gotta be happy with that.
Actually, we were all happy with that! Extra bonus was not only did they work, they were sooooo yummy!
First batch was devoured in two days by myself, husband and our two toddlers.
Dear oh dear, we had to make a second batch. 😉
In the first batch, I used blueberries and for the second, we used raspberries. Both were equally delicious. I
have also made them without the berries and you can also pop some 100% fruit jam in the middle too if you wish.
The recipe makes about 12 - 14 cookies depending on the size you make them!
Ingredients
2 cups of almond meal
1 cup of finely desiccated coconut
2 heaped dessertspoons of cacao
100 grams butter (or coconut oil)
2 eggs
1/2 cup of rice malt syrup (fructose free, and technically from a grain but I can live with that)
1 tspn of powdered vanilla (you could also use a good quality vanilla extract)
1 tspn baking powder
Fresh berries or jam for the middle (optional)
Method
Pre-heat oven to 180 degrees.
Mix all of the dry ingredients in a bowl.
On the stove top, add your butter or coconut oil and rice malt syrup together in a saucepan on medium heat and wait until it starts to boil and froth. r
Remove and add this to your dry ingredients and stir through.
Add your two lightly beaten eggs and stir until thoroughly mixed.
Have a baking tray ready, lined with baking paper.
This mixture is very sticky, so wet your fingers and grab small balls out and drop on the tray.
Flatten slightly with a spoon and pop a berry in the middle of each one, so it's like a natural jam drop!
Bake in oven for around 15-20 minutes (keep your eye on them as you don't want them too cooked, slightly soft and chewy in the centre is ideal)
Cool on a wire rack, and enjoy!
Now even though these cookies are quite a healthy option in the world of cookieville, they are still a treat so try to limit them to a couple a day and don't consume them all in two days like our family did! 🙂
Yours in health
Alisha x
