Sometimes I need chocolate, and I need it fast. A piece of dark chocolate can do the trick but when I’m feeling sorry for myself my inner child craves a cookie with a glass of cold milk. We all have days like that don’t we?
This recipe is fantastic because from start to finish you could be enjoying fresh homemade cookies in just 15-minutes. The cocoa nibs help elevate your mood, the coconut butter assists in stabilising your metabolism and almond meal is gluten free and also gives you a steady does of energy. All good things on days when you don’t feel so great. These crunchy cookies with their chewy centre are a winner with kids of all ages.
1 cup almond meal
¼ cup cocoa nibs
⅛ teaspoon baking powder
Dash of vanilla extract
1 teaspoon organic cocoa
1 heaped teaspoon peanut butter (optional)
3 tablespoons melted coconut butter
2 tablespoons honey or rice malt syrup
- Preheat oven to 170c
- Combine dry and wet ingredients and stir well.
- Take a heaped teaspoon of the mixture and roll into balls placing them on a baking tray lined with baking paper.
- Press the tops of the balls lightly to gently flatten them and bake for 10-12 minutes.
- Cool completely before enjoying. Pop the cookies in the freezer to cool faster if you’re impatient like me.
* These cookies will keep for up to a week in a sealed container. I like to keep them chilled in the fridge for extra crunch.
* You can add some coconut or dried fruit to the mixture but I like to keep these cookies as chocolatey as possible for extra craving busting results.