Dessert, Snack, Dairy-free, Gluten-free
These cookies are absolutely delicious and certainly a healthier alternative to commercial junk that is often laden with damaged fats, refined sugar, preservatives, emulsifiers, additives and other nasties. They are packed with good quality protein and fat which balance blood sugars.
Coconut oil contains a saturated fat called lauric acid, which has been shown to be thermogenic (increase metabolic rate) and encourage the body to tap into fat stores as a source of fuel.
Coconut sugar, whilst higher in minerals than other more refined sugars, is still classified as an ‘added sugar’ and therefore should be used sparingly.
Ingredients
- 250g raw almonds
- 1 egg
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 1/3 cup melted coconut oil
- 1/3 cup coconut sugar
- ½ cup unsweetened activated buckwheat
- Sugar-free fruit jam (no added sugar, no artificial sweeteners)
Instructions
- Preheat oven to 180ºC. Line a baking tray with baking paper and set aside.
- Place almonds in a food processor and grind to a fine meal.
- Add remaining ingredients and process just enough to mix all ingredients (not too long as it will turn to nut butter).
- Scoop out a spoonful of cookie dough, roll into a ball and place on tray. Press down with the palm of your hand to make into a cookie. Repeat for the remainder of the dough.
- Make a small indent in the middle of each cookie using your finger. Fill the indent with a drop of jam.
- Bake for roughly 8 minutes or until the edges begin to brown.
- Remove from the oven and allow cookies to cool.
- Best enjoy with warm milk. Or you can store in an air tight jar for up to 5 days.