After I posted this recipe for Almond Butter Cookies I had a lot of inquiries about whether they could be made even healthier. In other words, with less flour and less sugar. I found, if I replaced the maple syrup with dates and the gluten free flour with almond meal, it resulted in a completely sugar and flour free cookie with an almost toffee like flavour. Plus, I added chia seeds, so now they’re not just packed with protein, but full of fibre too. Honestly, they’re that delicious that it makes you wonder why you’d bother with treats that aren’t good for you when the ones that are taste so damn good xx
Almond and Chia Cookies
1 cup almond meal (ground almonds)
1/2 teaspoon fine sea salt
1 teaspoon baking powder
1/2 cup almond and chia butter (available at health food stores)
1 cup dates chopped, seeds removed
1 1/2 teaspoons pure vanilla essence
Preheat oven to 180 degrees and line two baking trays with baking paper.
In a blander combine all the ingredients. Blend on full power until thoroughly combined. You may need to stop and start manually scraping the sides and shifting the mixture about.
Have a small bowl of water handy so you can wet your finger tips as you go – it makes the mixture a lot easier to handle. Wet your finger tips and form the dough like mixture into small balls, in your palms, flatten into a disc like shape and lay out onto the baking paper, leaving an inch or two between each. Sprinkle the cookies with sea salt and bake for approx 12 minutes. Keep a close eye on them to avoid burning. You want them to be crisp on the outside and soft on the inside. Once cooked, allow to cool before devouring xx