It’s been a while since I got creative in the kitchen and as I was craving cookies, I decided it was time to get baking! As with my other recipes, I have included lots of functional foods- namely chia seeds, maca powder, peanut butter, cacao, ginger and rolled oats. If you would like to read the history of these functional foods and their benefits, then check out my blog here. These cookies turned out really well and were delicious. If you would like them crunchier, I would recommend adding some chopped nuts. This recipe made 16 small cookies.
WHAT YOU NEED
125g almond meal.
30g cacao powder.
10g maca powder.
40g brown rice syrup (or sweetener of choice, honey, maple syrup etc)
40g coconut oil (melted).
20g rolled oats.
40g chia seeds.
2- 3 heaped tbsp’s of peanut butter.
1/2 tsp baking powder.
50ml coconut water (or liquid of choice- milk would also work well).
1tsp of grated ginger.
1tsp of cinnamon powder.
Sprinkle of Himalayan salt.
HOW TO MAKE
Line a baking tray with baking paper.
Heat the oven to 165 Celsius.
In a mixing bowl, combine the almond meal, cacao powder, maca powder, chia seeds, rolled oats, ginger, cinnamon and baking powder- mix together with a wooden spoon, mixer, or food processor, until just combined.
In a pan, melt coconut oil with rice syrup.
In a separate bowl, add in the coconut oil and rice syrup, one tbsp of peanut butter, coconut water and 2 eggs and combine gently with a wooden spoon, mixer, or food processor.
Pour the wet mixture on to the dry mixture, and combine gently with a wooden spoon, mixer, or food processor.
Using a tablespoon, scoop up the mixture then roll into small round cookie shaped dough, then press down flat with palm of hand,
With a tbsp swirl nut butter over the mixture
Repeat for the remaining dough.
Sprinkle Himalayan salt over all of the dough balls.
Cook in the oven for 15 mins, or until the cookies look crunchy and golden.
Store in the fridge in air tight container for up to 7 days.
Be careful not to burn the coconut oil and rice syrup.
Check the cookies after 10 mins to check they aren’t burning.
Add more liquid if you want them more moist and brownie like, or chopped nuts for crunchier cookies.
Serve with ice cream and blueberries (so good!)