• Brittany Aldridge

Brit's Healthy Cookies - Chocolate Coconut Crunch

These delicious cookies are wheat, gluten, dairy and refined sugar free, and get better over time due to the almond meal. A perfect treat for kids (lunch boxes, as they keep for a week) and adults if you're watching your sugar intake. Vegan option: replace chocolate for dates or vegan chocolate, and replace egg for flaxseed mix!


INGREDIENTS


  • 1 1/4 cups (150 g) raw nuts and seeds (I used a combination of peanuts, sliced almonds and raw pumpkin seeds),

  • 1 cup (80 g) raw coconut flakes

  • 1 1/2 cups (168 g) ground almond flour

  • 3 tablespoons (24 g) coconut flour

  • 3/4 teaspoon baking soda

  • 2 teaspoons of high quality salt (like Maldon)

  • 2 tablespoons (24 g) coconut palm sugar (can substitute an equal amount caster sugar) 4 tablespoons (48 g) virgin coconut oil at room temperature (can substitute an equal amount of unsalted butter if you don’t need to be dairy-free)

  • 2 eggs at room temperature, beaten

  • 2 tablespoons (84 g) honey

  • 2 teaspoons pure vanilla extract (or another flavouring of your choosing i.e. peppermint or rum)

  • 1/2 cup of dark or vegan chocolate



INSTRUCTIONS


  • Toast all nuts/seeds /coconut flakes for 5 mins until fragrant

  • Once cooled slightly, roughly shop nuts and whisk to combine.

  • Pre-heat oven to 284°F or 140°C fan-forced.

  • Mix wet ingredients, then dry in seperate bowls.

  • Combine wet and dry ingredients but do not over mix, and lastly add the chopped nuts/seeds/chocolate/fruit of your choice.

  • Prepare a baking sheet with baking paper or nonstick spray.

  • Roll mixture into small balls (try using wet hands to stop dough sticking) and then press down with a fork slightly.

  • Bake cookies at 140 degree for 12-14 minutes - and Enjoy!!!



Notes:


These cookies will keep for a week or so before taking on too much moisture, but you can also freeze cookie dough for around 3 month and bake when ready !


I've made many variations of this recipe (please see photos) and the coconut flakes and chocolate, can be swapped out to rum soaked raisins, or dates, or crunchy pecans on top! All these options are super delicious, (just keep the quantities the same) Please enjo

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