The weeknight baking monster struck again. I mean, when you can wake up to fresh cookies, that is a monster that should always be welcome.
These little guys are on the healthier side of the cookie spectrum. A bit of butter and some sugar aside, there’s almonds, wholewheat flour, coconut and cacao nibs, leftover from this fabulous loaf.
Hearty, nutty and just what a dreary weekday morning could use.
What you’ll need:
1 cup ground almonds
1/4 cup wholewheat flour (or use another 1/4 cup ground almonds for a gluten-free version)
1/2 cup shredded, unsweetened coconut (if frozen, thaw for at least 30 minutes)
1/3 cup cacao nibs/chocolate chips
1/2 tsp baking powder
1/4 tsp salt, if using unsalted butter or coconut oil
1/3 cup brown sugar
3 tbsps melted butter (or coconut oil for a dairy-free version; regular vegetable oil will not solidify so you will have thinner cookies)
1/2 tsp vanilla extract
What to do:
1. In a bowl, combine the ground almonds, flour, coconut, cacao nibs, baking powder and salt and sugar. Mix well to combine.
2. In a separate bowl, beat the egg until almost doubled in volume, frothy and pale. Add the butter and vanilla and beat again to combine.
3. Fold in the dry ingredients gently till you have a sticky dough. Cover the bowl with clingfilm and refrigerate for at least 3 hours or overnight.
4. When ready to bake, preheat the oven to 190 C and line or grease a baking tray.
5. Shape the dough into equal rounds, I got 9 cookies. Bake for 10 to 12 minutes until browned on the sides and set in the middle, but not hard. Allow to cool before eating. Source >