Recipes
Flourless Almond and Chocolate Cookies
Treat yourself to these protein-rich favourites
Does a snack that’s gluten-free, protein-filled and low in refined sugar sound too good to be true? Happily it’s not, thanks to these delicious cookies that are packed with protein-rich almond butter, nutritious organic eggs and tasty dates. Easy to make and even easier to eat, your only problem will be how quickly the family wolfs them down!
Makes: 12
Ingredients
- 3 medjool dates, pitted
- 1 cup (250g) almond butter
- 1/4 cup (60g) monkfruit sweetener
- 2 Yallamundi Organic extra-large eggs
- 2 tablespoons (30g) almond meal
- 1 teaspoon bicarbonate soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 100g dark chocolate 70% cocoa, chopped into large chunks
- 1/3 cup (60g) roasted almonds, roughly chopped
Flaked salt for sprinkling, optional
Method
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Mash the medjool dates in a medium sized bowl with the back of a fork until they form a paste.
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Add in the almond butter, monkfruit sweetener and Yallamundi Organic eggs and stir until smooth.
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Add in the almond meal, bicarbonate soda, cinnamon and sea salt and stir until completely combined.
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Fold through the chopped chocolate, and refrigerate for at least an hour to allow the mixture to firm up.
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Preheat your oven to 170°C and line two baking sheets with baking paper.
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Remove the cookie mixture from the refrigerator and scoop one tablespoon of mixture and roll into a ball in the palm of your hands, moistening your hands slightly if the mixture is sticking to your palms.
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Place the ball onto the baking tray and flatten slightly.
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Sprinkle with a good pinch of chopped almonds, pressing them in lightly.
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Sprinkle with a tiny pinch of salt flakes, if using.
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Repeat with the remaining mixture, spacing the cookies around 4cm apart to allow for spreading.
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Bake in the oven for around 14 minutes, or until the cookies are golden around the edges. Allow the cookies to cool on the tray until they are firm.
