I love making/ baking anything that is healthy, so I was really excited to come across a healthy chocolate chip cookie recipe that used Coconut oil as the fat source. I took parts of this recipe and adapted it to include oats and dates, and it worked really well! The result was a soft in the middle, yet slightly chewy around the edge cookie and they were so good they didn't last long enough to make it in to a tupperware box!
So have a go at making these cookies, they are very delicious, easy to make and also Vegan which is a plus!
Recipe: (makes 12-14)
- 180g (2 cups) Almond flour
- 90g (1 cup) Oats
- About 16 small Dates, chopped
- 1/4 tsp salt
- 1/4 tsp baking powder
- 55g (1/4 cup) Coconut oil, melted
- 2 tbsp Honey
- 1 tbsp Vanilla extract
To make:
- Preheat the oven to 200c and grease and line a baking tray. Melt the coconut oil- I find this easiest done in a little bowl in the microwave.
- Mix all of the dry ingredients together in a large bowl, and then add the wet ingredients and mix. The mixture will be quite crumbly, but If you feel it is too crumbly then add more coconut oil or even a little milk might work to bind it together.
- Then wrap the dough in some cling film and leave to rest in the fridge for 20-30 mins just to cool down.
- Take the dough and roll in to balls and place on to the baking tray. Then squash down the balls to make in to a cookie shape.
- Bake for about 7-9 minutes, but keep an eye on them as they will brown around the edges quickly. Take them out when they are lightly browned on top and underneath.
- Allow them to cool on a wire rack before eating them as they will be quite crumbly when still warm.
- Then enjoy!!
Photo how to:
Photo how to:
Chopping the dates in to small, rough chunks
The dough resting in cling film
The balls of dough squashed in to cookie shape
The cookies ready for baking
The cookies cooling on the wire rack and looking delicious!
Enjoy!!
xXx
No comments:
Post a Comment