Prep 15 mins. Serves 16.
Naturally gluten free and full of healthy nuts and flaxseed fibre, these delicious cookies will keep you full for hours and are perfect when running out the door on a busy morning or as a yummy treat with a cuppa. If you can’t find dark choc chips, use Lindt dark chocolate (min. 70%) and chop into small pieces to keep the sugar content low.
Ingredients
- 1 cup flaked almonds
- ⅓ cup shredded coconut
- ⅓ cup blanched almond meal
- ¼ cup flaxseed meal
- ¼ cup hazelnuts, chopped (or other preferred nut)
- ¼ cup pepitas
- 1 tsp baking powder
- 1 tsp cinnamon
- ⅓ cup Lakanto golden monkfruit sweetener (firmly packed)
- ⅓ cup crunchy peanut butter (or other preferred nut butter)
- ¼ cup dark choc chips (or sugar free choc chips)
- ¼ tsp fine salt
- 2 large eggs, room temperature
- 1 tsp vanilla extract
Method
Preheat oven to 180°C and line a large flat tray with
non-stick baking paper.
- In a large bowl, add all dry ingredients and mix together well.
- In separate bowl add all wet ingredients and mix together well
with a fork. - Add wet ingredients to dry ingredients and combine well until a cookie dough forms.
- Roll heaped tablespoons of mixture into balls (approx 35g each for 16 cookies) and place evenly separated on cookie tray.
- Flatten each ball slightly with your hand, they don’t spread much.
- Bake for 15-20 minutes or until edges are slightly browned
and crispy. - Remove from oven and cool for a few minutes on trays before
removing to cool on wire racks. Cookies may be a little soft when first out of oven however firm up when cool. - Store in an airtight container in the fridge up to 2 weeks or freeze in airtight container up to 3 months.