Walking through the aisle in a local supermarket, seeing all the artificial looking cookies and candies, made half a month ago, brought to the supermarket who knows when stored who knows where got me thinking. Can I make a healthier and fresh version of something sweet that goes really well with a hot cup of tea, or milk?
And then it just hit me. Nuts, coconut, and some toppings! There you have it. The base to create a sweet healthier alternative to old, artificial cookies.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 8 cookies
Notes Make it vegan – option
1 cup dry coconut flakes
½ cup ground raw almonds
1 teaspoon cinnamon powder
4 tablespoons coconut oil (solid at room temperature)
4 tablespoons maple syrup, agave nectar or honey – pick your choice*
spoon ground nutmeg
¼ teaspoon ground ginger
* substitute the egg with banana to make it vegan and of course, leave out the honey
Are you probably wondering – nutmeg and ginger? Huh?
But don’t worry, I promise you will only feel the amazing contrast that the spices create with the other ingredients.
Simply, put all the ingredients in bowl and mix until you get sticky mixture that should look something like this
*Make 7-8 same size balls out of the mix (rub some coconut oil on your palms to avoid sticky mess)
*Put the balls in pan covered with baking paper and press them to flatten them, they need to look something like this
Bake 12 minutes at 180 °C, or until they get gold- brownish color. Don’t worry about the edges getting burned a bit, that actually makes them crispier. Prepare your toppings and decorations like brown melted chocolate, almond and coconut flakes. Don’t forget to let the cookies cool before dripping melted chocolate on them.
Storage them in a closed container, you can refrigerate the cookies for 3-4 days and still be super fresh and tasty.
This recipe was submitted by Monika Potter