An alternative to the ubiquitous bliss ball, these easy-to-make cookies are low-sweetener, dairy-free and egg-free, with a nutty protein boost. Perfect bite-sized treats to curb a sweet craving or provide some extra energy between meals.
Speaking of energy, as I sit here editing this recipe (that I first drafted a year ago!), I find myself far more pregnant than I had anticipated at 41 weeks plus 2 days. I am, quite understandably, feeling rather tired now. I’m still holding out hope for a natural, complication-free birth experience and, in these last moments before baby arrives, I am taking the opportunity to do a little extra nesting and resting up.
This will no doubt be my last blog post before baby #3 joins our family, but I hope to be back with you all again soon.
<3 MM xx
RAW ALMOND & CHOC-CHIP COOKIES
INGREDIENTS
100 g gluten-free oats
3 tbsp almond flour (I used Fitnessguru)
3 tbsp desiccated coconut
3 tbsp flaked almonds
3 tbsp dairy-free chopped dark chocolate (I used 90% cocoa)
1/4 tsp maca powder
1/4 tsp ground cinnamon
125 ml almond butter (I used Fitnessguru)
1 tbsp rice malt syrup (or alternative)
1 tsp vanilla extract
2-3 tbsp almond milk (plus extra if required)
A drop of almond extract (optional)
DIRECTIONS
- Combine wet ingredients in a medium mixing bowl. In a large bowl, combine dry ingredients.
- Pour wet ingredients into the large bowl and stir everything until well-combined, using your hands if you need to. The mixture may seem a little dry, but should ultimately sick together. If it doesn’t come together, add a tiny dash of extra almond milk.
- Roll tablespoons of cookie mix between your hands then flatten out (or leave as “cookie dough balls”, if you like). Alternatively, for a more uniform appearance, press tablespoons full of mix into the holes of a mini mince pie tray (such as this one).
- Refrigerate to set (an hour should do) and store unused cookies in an airtight container in your fridge or freezer. In the fridge they should keep well for a few days.
*Paleo-ish version- use quinoa flakes in place of oats, cacao chocolate/cacao nibs in place of chocolate and raw honey in place of rice malt syrup
*Nut-free version- use sunflower butter in place of almond butter, use rice/oat milk in place of almond milk, add 3 extra teaspoons of oats in place of the almond meal, replace flaked almonds with sunflower seeds
