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VEGAN CHOCOLATE AND COCONUT COOKIES

May 25, 2019

These moist, wholesome cookies are a great source of fibre and energy for your afternoon slump. They are naturally sweetened by the almonds and coconut with a bitter edge from the dark chocolate. For a sweeter option milk chocolate could be used or raisins added.

VEGAN CHOCOLATE AND COCONUT COOKIES

  • Nutritional Breakdown: per portion (whole recipe)

    (g)

  • Calories: 151 (2421)
  • Carbs: 7.1 (114)
  • Fat: 10.8 (174)
  • Protein: 4.5 (73)
  • Sodium: 0.06 (0.971)
  • Sugar: 3.3 (53)
  • Preparation time: 30 minutes
    Cooking time: 8-10 minutes
    Makes 16 cookies

INGREDIENTS

  • 120g almond meal
  • 80g sugar-free, dairy-free dark chocolate (or cacao nibs)
  • 120g coconut flour
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 - 2 sachets Nuvia Sweetener
  • 100ml almond milk
  • 1 egg replacer, chia egg or egg
  • 50g coconut oil, melted
  • 50g self-raising flour
  • ½ tsp vanilla extract
  • 2 tbsp rice malt syrup (optional)

METHOD

  • 1. In a large bowl stir together the almond meal, chocolate chips, coconut, baking powder, salt, egg replacer and self-raising flour.
  • 2. Melt the coconut oil with the vanilla essence in a microwave and add to the bowl. Mix well.
  • 3. Chill in the fridge for 30 minutes and preheat oven to 190C
  • 4. Shape dough into 4 cm discs and place on a baking sheet with a 2 cm gap between them. Press down to flatten slightly (about 1cm thick).
  • 5. Bake until the edges begin to brown (about 8 – 10 minutes). They will firm up whilst cooling.
  • 6. Remove and allow to cool completely.
 

TIPS AND TWEAKS

You could add brown rice and a fried egg or noodles to this dish dressed in a little extra sesame oil and squeeze of lime.

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