Think you can’t have your cookie and eat it too? Well, you can! Try this wholesome combination of gluten free chocolate cookies and dairy free hazelnut milk…it’s guaranteed to transport you back to childhood, when cosy afternoons around the kitchen table were spent savouring this delicious treat.
Milk and cookies…traditional treat with a healthy spin…
Chocolate Nut Butter Cookies
This recipe comes from Lesh at The Mindful Foodie. If you love to be motivated by healthy whole food recipes be sure to pay a visit to this down to earth, informative and inspirational blog…one of my favourites.
Makes 10
Ingredients
1/4 cup almond meal
2 Tbsp brown rice flour (I used Buckwheat and it was fine)
3 Tbsp cocoa
1/4 cup rapadura sugar (I used coconut sugar, no problem)
1/2 tsp baking powder
1/3 cup nut butter (I used peanut butter)
1 egg
1/4 cup coconut oil, melted
What to do:
Pre-heat your oven to 180C and line a baking tray with baking paper.
Add all of the dry ingredients to a bowl and give them a good whisk to break up any lumps.
In another bowl, whisk the nut butter and egg together and then whisk in the coconut oil.
Add the wet ingredients to the dry ingredients and give a good mix. The mixture will be quite stiff, you might like to use your hands.
Taste Testing is compulsory!
Roll mixture into 10 balls and flatten them out using the palm of your hand. Place them evenly on the baking tray and cook for about 10-12 minutes, until they are firm and a little brown…but watch they don’t burn.
Chocolate-y, nutty perfection.
Cinnamon Hazelnut Milk
This hazelnut milk makes a nice change and the addition of cinnamon and honey make it sweet and delicious. It’s lovely warmed too.
Ingredients:
1 cup of hazelnuts, soaked for 4 hours (or one if you just can’t wait!)
750ml filtered water
1 Tbsp raw honey
1 tsp cinnamon
What to do:
After soaking your nuts, rinse well under running water and then add to a blender with all of the other ingredients.
Blend really well, and then, blend again.
Pour your nut milk into a large jug through a nut bag or a strainer lined with muslin. You can keep the nut pulp to add to biscuits or muffins if you like but I would suggest drying it out a bit in the oven (spread over a lined baking tray) first.
Transfer to some classy glasses, top with a little cinnamon and drink through a fancy straw – heaven.
What is your favourite treat or snack from childhood? Did you used to have things you would never let your children eat? I used to love Snack Packs which were some sort of chocolate custard in a can! Let me know your favourites and we’ll see if we can ‘healthy’ them up a bit!
Enjoy these delicious morsels…they’re guilt free!
Love mamacino x
sounds lovely…. look at your boy – such a cutie !
Looks can be deceiving….lol x
Yay! Thanks for making and posting the cookie recipe. Looks like your gorgeous son enjoyed them. And I love the hazelnut milk recipe too. I tend to make cashew milk a lot, as well as almond and coconut milk. But hazelnut milk with these chocolate cookies make for a real, healthy nutella in ones mouth
Thank you for the recipe…I have lots of your delicious recipes on my list to make..starting with the baked pears!
Pleasure Kristin! And the baked pears are delicious too. I think I’m making them again this weekend. Hope you enjoy them
Looks delicious! I am a little late to the party but I have just discovered coconut oil and it is lovely in cooking. I noticed that you used coconut sugar. I haven’t been able to locate it. Where do you get it?
I just got it from the health food shop…try roasting sweet potato in coconut oil and a drizzle of maple syrup…oh me, oh my!
I’m going to make those choc ones tomorrow.
Perfect writing snacks….
They really were.
Those cookies look fantastic! They look like they’d make a good GF chocolate ripple cake!!! I must try! Thank you for sharing. x
Oh for sure! Great special occasion cake…they do actually taste like chocolate ripple biscuits!