Gluten free, dairy free, grain free, low sugar cookies that actually taste good can be hard to come by. They're often overthought and contain too many annoying ingredients. These were whipped up on an evening of chocolate cookie desperation and they turned out so well, I thought I had better share the recipe.
50g ground almonds
30g cacao powder
80g smooth cashew/almond butter
20g cacao nibs
35g macadamias, roughly chopped
Pinch sea salt
Large pinch vanilla powder
1/2tsp baking powder
1.5tbsp coconut oil, softened
4-5tsp raw honey
- Preheat your oven to 180C and line a baking tray with greaseproof paper.
- Place all ingredients in a mixing bowl and beat with a spoon until well combined and the consistency of peanut butter.
- Spoon the mixture on to the tray (about a dessert spoon per cookie) and smooth into a round that’s about 2cm thick.
- Bake in the oven for 10-12 minutes. Allow to cool on the tray before transferring to a wire rack to cool completely. They should be soft on the inside and (almost) crunchy on the outside, just like an armadillo.