Chocolate Almond Cookies
By Claire Georgiou, Reboot Naturopath, B.HSc ND
These rich and nutty cookies are sure to please everyone. Plus they are healthier than your standard chocolate cookie because the recipe includes almond and or hazelnut meal which are high in protein, healthy fats and fiber along with vitamin E, B vitamins, iron, calcium and magnesium. You can also adjust the sweetness – I went reduced the amount of honey but feel free to add a little more if your sweet tooth is calling.
Ingredients
- 3/4 cup (100 g) hazelnut meal
- 1 cup (150 g) whole almond meal (skins included – optional)
- 1/2 tsp baking soda
- 4 tbsp cacao powder
- 1 tsp cinnamon (optional)
- pinch of sea salt
- 6 tbsp coconut oil, melted
- 4 – 6 tbsp honey or rice malt
- 6 dates, pitted and chopped (you can also use goji berries, dried cranberries, and raisins to make fun faces for Halloween)
- 1 tsp vanilla extract
Directions
- Preheat the oven to 325F or 150C.
- Combine the dry ingredients in a bowl: hazelnut meal, almond meal, baking soda, cacao powder, cinnamon, salt.
- Mix well. Note: It’s best to sift the nut meals to avoid lumps.
- Combine the wet ingredients in a separate bowl: coconut oil, honey, vanilla and mix well.
- Add wet ingredients to dry ingredients and mix well.
- Spoon out teaspoon sized balls onto a lined or greased baking pan then press with a fork.
- Bake in the oven for 12 – 15 minutes then let cool. Serve or store in the fridge in an air-tight container.
Option: Decorate for Halloween making monster faces with nuts, dried cranberries, raisins, dates or goji berries.
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 12
Serving Size: 1 cookie
Substitutions
- Nut meal – interchange with any nut meal you desire such as brazil nuts, pecans or walnuts
- Cacao – carob
- Dates – raisins, currants, sultanas
- Honey, rice malt – maple syrup, brown sugar