A general rule for all my baking is it cannot take more than 10 minutes for me to throw it together and into the oven. And these cookies fit that brief and then are cooked in 15 mins. SUCH a win for a busy Saturday afternoon or when you need a quick treat. ( I know it LOOKS like a lot of ingredients but it all of it helps with chunk and benefits - worth it, I promise!)
I love these cookies for all seasons of life but every time I make them, I can’t help but think how perfect the ingredients are for postpartum and breastfeeding. They’re quick energy, a good fibre source, have decent healthy fats, collagen and protein in the almond flour and a sprinkling of oats goes a long way in helping milk production.
Whether for yourself or a mama who just had a bub, these will be well loved.
Best enjoyed dipped in a cup of tea xx
CHUNKY CHOCCY COOKIES
INGREDIENTS:
1 ¾ cup Almond Flour (Or blanched almond meal)
3 TBSP Coconut Flour
2 TBSP oats* (if making gluten free, use certified gluten free oats or else leave out)
1/3 cup shredded coconut
2 TBSP cacao powder
2 TBSP collagen powder (ideally chocolate) OR omit and add in another 2 TBSP cacao
4 TBSP blanched slivered almonds or chopped unsalted macadamias
½ tbsp cinnamon (or 1 tsp if you don’t like too much cinnamon)
½ tsp baking powder
¼ tsp salt
40-80g roughly chopped dark chocolate or choc chips (I used Pana)
½ cup maple syrup (pure maple syrup, not maple flavoured syrup. BIG difference) OR coconut nectar
2 eggs whisked
¼ cup melted grass fed butter, let it cool slightly
1 tsp vanilla extract
METHOD:
Pre-heat oven to 170 degrees celsius
In a large bowl mix together all the dry ingredients, including the chocolate.
In a seperate bowl mix together the wet ingredients, making sure the butter is cooled before add it to the mixture as to not cook the egg.
combine the wet & dry ingredients together and mix well
Line a tray with baking paper
wet your hands slightly so the mixture doesn’t stick to you
use a dinner spoon to scoop a spoonful of the mixture into your hands and roll into a ball
place on cookie sheet and flatted lightly with the palm of your hand
place into oven for 12-15 minutes, depending on if you prefer them a bit softer
allow to cool on a wire rack and store in an airtight container for a week or freeze.
Best enjoyed with a cup of tea on a sunny afternoon
