I make these weekly, try to limit myself to two per day, one with coffee in a morning and one with a cup of tea when the children get in from school. OK there will be sugar in the chocolate chips but that’s the only trace. Not suitable for people with nut allergies. A version of these are in my latest book 200 Healthy Kids Recipes and I’ll be demonstrating these at Camp Bestival this year in the Hotpoint Demo Kitchen.
Makes 16-18 cookies
200g ground almonds
50g Sukrin, powdered stevia or coconut sugar (not really sugar free if you use coconut sugar but better than the horrid white stuff)
1 tsp gluten free baking powder
65g dark chocolate chips
1 medium egg
50g coconut oil or butter, melted
1 tsp vanilla extract
1 tsp almond extract
- Preheat the oven to 190c/gas 5, AGA roasting oven, shelf on bottom set of runners.
- Mix the dry ingredients together in a bowl, mix the egg, melted oil or butter, vanilla and almond extracts, then combine the dry and wet ingredients. Bring together to form a ball.
- Line a baking tray with baking parchment.
- Wet your hands and form rough walnut sized balls from the dough, it should make 16-18.
- Bake for 10-12 mins (AGA 7-9 mins) until the cookies turn golden brown on the edges. They should still be soft in the middle. Remove from the oven and leave to cool. Store in a freezer bag to keep them soft.