I do love a cookie, me. There’s nothing like a cookie with a cup of tea, and they’re just so easy to reach for in the afternoon when that dip starts happening. They’re also great for baby led weaning (just omit the raisins) and as a snack for those peckish kids who seem to eat you out of house and home. I’m still waiting for this to happen with Brax. Nearly 3 and still thinks food is the enemy. How ironic for me…
I really wanted to have chocolatey cookies this week. Firstly because I wanted the cacao for added magnesium and protein in my pregnancy (magnesium is GREAT for pregnancy leg cramps!) and also just because I’m pregnant and deserve chocolate 🙂
I wasn’t even inventive with these; I just used my foolproof Best Ever Chocolate Chip Cookie recipe and took out the chocolate chips and added cacao and raisins.
Guys, they take less than 10 minutes to make and 7 minutes in the oven. You NEED these! Also, of course, free from gluten, dairy, refined sugar, soya, wheat and eggs and totally vegan. Win win…
1 cup ground almonds
1 ½ cups organic rolled oats
2 tbsp raw cacao powder
½ tsp baking powder
½ tsp bicarbonate of soda
Pinch Himalayan salt
5 tbsp coconut oil
1/3 cup maple syrup
4 tbsp almond butter
¼ cup almond milk
Preheat the oven to 180* and line 2 baking trays with baking paper and grease with coconut oil.
Mix all the dry ingredients in a bowl.
Add all the wet ingredients (except the raisins) to the blender and blend until combined.
Pour the wet mixture into the dry ingredients and mix well. Add raisins and mix.
Form into balls with your hands and press down on them on the prepared baking trays and bake for 7-9 minutes, depending on your oven. I have a fan oven and 7 mins is enough. They will seem soft when they come out but they will harden a little more once they’re out.
Put the baking sheets with the cookies on them on a wire rack (the surface they cool on shouldn’t be cold) to cool away from the heat of the baking trays so they don’t crisp up too much. Once cool put in an airtight container.
Love & health,