Nut butter choc chip cookies (gluten-free, dairy-free, sugar-free, vegan, grain-free option)
Over the years, the way that I make cookies (or biscuits) and for that matter any sweet treats, has evolved as I seek to avoid using conventional grain flours and refined sugar with a focus on real food ingredients and a formula which incorporates quality protein, healing fats and dietary fibre which helps to stabilise the blood sugar response. It is my philosophy that treat foods should not only ‘hit the spot’ and satisfy a sweet craving, but they should also reward the body with wholesome nutrition rather than be a source of inflammatory ingredients and empty kilojoules. What do you think? . . . I make it my mission to show my clients that in cleaning up their diet, this doesn’t mean having to miss out on the sweeter things in life. . . In fact, as you transition to a real food way of eating your body will actually begin to crave real foods over processed foods and it becomes easier and easier to walk away from old temptations that no longer support your health and wellness goals moving forward. Having a collection of ‘healthy versions’ at the ready is an incredibly useful strategy to help keep you focussed and on track. Keep the interest up by adding a new ‘healthy version’ recipe to your repertoire on a regular basis. There’s a growing collection here on my recipe blog! If you are just beginning your real food journey, starting here with a healthy replacement for shop-bought biscuits for you and your family is the perfect first step. I hope that you enjoy them!
what you’ll need:
20g golden flaxseeds, freshly ground
60g raw almonds or almond meal
90g medjool dates, pitted (about 5 large dates)
50g hot water
50g unrefined, virgin coconut oil (or unsalted butter/ ghee)
60-70g raw honey
2 tsp vanilla bean paste
1/4 tsp 100% pure green leaf stevia powder
200g nut butter of choice (I like to use almond butter or ABC - almond, brazil, cashew)
1/2 tsp bicarb soda
1/4 tsp Himalayan salt
90g quinoa flakes/ gluten-free wholegrain oats (or flaked almonds for grain-free)
60g dark chocolate chips or chunks*
* preferably refined sugar-free and vegan
how to make it:
Preheat oven to 170C. Line an oven tray with a baking sheet. Freshly grind flaxseeds using a coffee grinder and put aside. Next grind raw almonds until finely ground (or use almond meal) and put aside with the flaxseeds. Place pitted medjool dates and hot water from a kettle in a blender or food processor and allow to soak for about 5 minutes. Next add the coconut oil, honey, vanilla, salt, bicarb soda and green stevia powder and blend until smooth. If your blender is small, remove the date mixture to a mixing bowl. Add the remaining ingredients (except the chocolate bits) and mix until well combined. The consistency will be stiff and sticky. Fold through the chocolate chips or chunks. Place heaping tablespoonfuls on prepared oven tray and shape into a round ball the best you can and press each cookie down with the palm of your hand. If too sticky you can flatten with a fork or egg flip after a few minutes of cooking. Space to allow room for expansion. Cook for about 12 minutes or until golden brown. Allow to cool for a few minutes on the oven tray before removing to a wire cooling rack to cool completely. Store in an airtight container and consume within a week or freeze for longer storage. Makes about 14 cookies. Enjoy!
thermomix method:
Preheat oven to 170C and line an oven tray with a baking sheet.
Add flaxseeds and raw almonds (if using) to TM bowl and grind for 10 seconds on speed 9 (be careful not to over-process and turn into nut butter). Decant and put aside in a bowl.
Place pitted fresh dates in TM bowl and pour over hot water from a kettle. Allow them to soak for about 5 minutes. Then add coconut oil, raw honey, vanilla, salt, bicarb soda and green stevia powder. Blend on speed 6 for about 30 seconds or until smooth.
Add remaining ingredients, except chocolate bits and quinoa flakes, oats or flaked almonds. Mix to combine for 10 seconds on speed 6. Scrape sides with spatula and mix again if needed.
Lastly, fold in chocolate bits and quinoa flakes, oats or flaked almonds using the spatula. Drop heaping tablespoonfuls onto the prepared oven tray and shape into a round ball the best you can and press each cookie down with the palm of your hand. If too sticky you can flatten with a fork or egg flip after a few minutes of cooking. Space to allow room for expansion. Cook for about 12 minutes or until golden brown. Allow to cool for a few minutes on the oven tray before removing to a wire cooling rack to cool completely. Store in an airtight container and consume within a week or freeze for longer storage. Makes about 14 cookies. Enjoy!
Hi I’m Paula!
I’m a Functional Nutritionist, Health Coach & Certified GAPS Practitioner. I’m also a mum of two teenage girls and a real food foodie!
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