I adapted these from the Healthy Chef Teresa Cutter recipes, but I actually think mine are better! Less refined sugars, as they are sweetened with choc chips and maple syrup. They are higher in protein and lower in carbs, as I used half almond meal and half oats. Plus I added peanut butter. So I completely changed her recipe basically! They are a good healthy snack, and hit a sweet spot. Just leave the peanut butter out if you want them for school lunches, and swap the almond meal for oats.
- 1 x cup almond meal
- 1 x cup oats (if gluten free, swap for quinoa flakes or an extra cup of almond meal)
- 50 g desiccated coconut
- 60g melted coconut oil or melted butter
- 3 tbsp maple syrup
- 2 tablespoons peanut butter or any nut butter
- 1 x egg
- 50g dark chocolate chips, minimum 70% cocoa
- 50g dates (swap for cranberries if fructose intolerant or just double choc chips)
- lemon rind and juice (optional)
- Preheat oven to 150 C/300F
- Combine oats, almond meal, coconut, melted oil/butter, maple syrup, melted peanut butter and the egg into a mixing bowl. Mix all together until the dough starts to come together. You can also use a thermomix or a food processor to to do this.
- Add chocolate chips and dates and mix through.
- Form into approximately 18 cookies using a big plastic tea spoon and place onto a lined baking tray. The dough should be nice and smooth almost like a bliss ball. Shape them a bit like balls, then flatten with the back of a fork
- Bake for approximately 15-18 minutes, checking at the 10 minute mark.
- Remove from oven and squeeze lemon juice over warm cookies, then sprinkle with lemon rind
- Let them cool for at least 10 minutes.