I’ve been trying to resist all refined carbs and refined sugar as much as possible at the moment, and these biscuits have been a life saver. They’re not totally healthy, they have a wee bit of coconut sugar in them, but they’re flourless, have no butter or refined sugar, and as treats go they’re way better for me than a bag of M&Ms let’s say. I make two different versions – peanut butter chocolate ones (below) which are nutty in both taste and texture, and an almond butter version (above) which is much more chocolatey, and also weirdly slightly more cakey. Just two of these with a cuppa and I’m done; the cacao is dark and rich, and the nut butter so dense – it’s all you need to satisfy a sugar craving, and they make a healthy protein-packed snack.
Couple of notes before I hand over the recipe of dreams. Coconut sugar has a much lower GI (glycemic index) rating than refined sugar, and this recipe doesn’t use much, making this a healthier option, though obviously not totally sugar-free. These cookies are flourless and gluten-free, but if you want them to be vegan you need to use an egg substitute. I’ve tried making them without egg, and it just doesn’t work, they need binding. For the peanut butter ones I’ve found that Whole Earth Crunchy Nut works best, and for the almond butter version use Pip & Nut Almond Butter in smooth or crunchy. If you use a nut butter like Sun Pat or Skippy, then these cookies won’t be so healthy. Getting the baking time can be fiddly – you think they’re too squidgy, and it’s easy to leave them in too long, but I’ve found checking them at 8 minutes usually works well. It’s also interesting to play with the cacao and coconut sugar levels depending on how bitter or sweet you like your chocolate snacks. Use a good quality organic cacao, and ditto with the coconut sugar – I like Biona the best.
Healthy Chocolate Cookies (makes 8-10)
I use American measuring cups – just type ‘measuring cups’ on Amazon, they have loads.
1 Cup of peanut or almond nut butter
1/2 Cup of cacao (not cocoa)
1 Tablespoon of coconut sugar
1 Teaspoon of baking powder
1.) Pre-heat the oven to 180 and lay baking paper over a tray
2.) In a mixing bowl stir the nut butter and coconut sugar together
3.) Add the baking powder and make sure it’s stirred in evenly
4.) Stir in the cacao and the egg until you have a stiff mixture. The oilier your nut butter is, the stickier your mixture will be, but don’t be alarmed – it will bake well
5.) Roll the dough into small balls in your hands and flatten each one on to the baking paper
6.) Bake for 8-10 mins. You want to catch them before they get too dark and crispy on top, so don’t be put off by them being a bit squidgy when you take them out of the oven. Leave to cool, these are better when they’re not warm.