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)
- 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
- 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)
- 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.