Difficulty: Easy
Makes 12
Yeah, that title is a mouthful but that’s only because I wanted to highlight how many peeps with spesh diets can get a mouthful of these cookies! Yep, I’m still eating low-ish carb (don’t worry, I’ve had my fair share of potatoes, pizza and burgs) so I thought it would be fun to experiment with a low carb cookie recipe.
I was pleasantly surprised by how well these lil friends came out. Not super sweet (as you would imagine) but suitably crunchy and for sure they hit the spot and tackle those sweet cravings.
Ingredients
- 1/2 cup raw macadamia nuts
- 1/2 cup raw cashews
- 1/2 cup raw almonds
- 1/2 cup sunflower kernels
- Dry stevia (I used 2 little tablets of stevia but you may want more if you like things sweeter!)
- 1/3 cup chia seeds
- 1/3 cup water
- 1 teaspoon vanilla extract
- 1/8 cup coconut oil, melted (or another oil of your choice)
- 2/3 cup shredded coconut
- 40g vegan, sugar free chocolate, chopped
Method
- Preheat your oven to 180°C and line a large baking tray with baking paper.
- Chuck the macadamias, cashews, almonds, sunflower kernels and stevia into a high-powered blender and blend until it’s as fine as you can get it (you might need to tamper it a little).
- In a small bowl, whisk together the chia seeds and water. Mix until thickened (this should take a minute or two).
- Add the chia mixture and vanilla extract into the the blender and blend, giving it some help with the tamper to blend into a dough.
- Slowly pour in the coconut oil while the mixture is still blending. It may not be completely even and that’s OK!
- Tip the mixture into a large mixing bowl and add the shredded coconut before combining with a wooden spoon or your hands, whatever is easier!
- Fold through the chopped chocolate until evenly distributed throughout the dough.
- Use a spring-loaded ice cream scoop to measure out each cookie, roll into balls and spread out evenly on the baking tray.
- With a clean glass, press down on each ball of dough gently to flatten into a regular cookie thickness.
- Bake in the oven for 30-40 minutes (you don’t want them to burn, obviously, but you want them to be crispy on the outside,)
- Immediately transfer them to a cooling rack and allow to cool completely before eating.
