These nutty, semisweet bite-size morsels of goodness are perfect with a cup of coffee or afternoon snack when you’re after a little somethin’ somethin’.
I normally fly by the seat of my pants when it comes to cooking. No two recipes are the same, because even if i had one, i probably wouldn’t follow it. The upside of this is most of the recipes i’ve developed have a fair degree of flexibility.
For this recipe, if it’s too liquid – add almond meal, too thick – add coconut oil. You can also trade different nuts depending on what takes your fancy, although I’ve found the below combination generally works best. Sweetener can always be adjusted according to preference.
Ingredients – makes approx. 14 cookies
3 medjool dates
3 tbls pistachio nuts
1/4 cup walnuts
1/3 cup sunflower seeds
3 tbls of cranberries
3 tbls linseeds (or flaxseeds as they are sometimes referred to as)
1/2 cup chickpea flour
1/3 cup almond meal
handful of shredded coconut
1 tsp cinnamon
zest of a lemon (or 3-4 drops of lemon food grade essential oil)
4 heaped tbls of coconut oil
1/2 tsp aluminum free baking powder
3 tbls rice malt syrup
Pinch of salt
Method
Pre-heat oven to 160 degrees (fan forced)
Blitz medjool dates, pistachio nuts, walnuts and sunflower seeds until it becomes a rough muesli consistency.
In a bowl combine the rest of the ingredients with the above mixture. I find it’s best to use your hands to ensure all ingredients are well combined. It should be a thick dough consistency.
Roll into golf size balls and flatten slightly.
Place them on a lined baking tray and cook for 10-12min. They’re ready when brown on top.
PSA: if you try to pick them up when hot, they will fall apart – best to leave them to cool before devouring.
I like to keep my in the fridge (although certainly not necessary) it makes them taste quite dense.