For anyone following a low sugar, grain-free, paleo or low-carb diet, or if you’re simply looking for a cookie recipe you can legitimately class as a healthy snack, this is one to bookmark and make weekly. High in fibre, protein and healthy fats, these cookies have the added benefit of blood sugar balancing cinnamon to keep mood and energy levels in check. Swap the spices depending upon what you have in the cupboard, or add seasonal flavours to suit the time of year.
Although flax, ground almonds and coconut flour may not be historically typical cookie ingredients, these items are pretty easy to get hold of these days. Head to any supermarket for flax and ground almonds, and most health food shops and grocers sell coconut flour now too. Ready in a matter of minutes, these can be saved for up to a week and are certainly suited to dunking in tea!
Makes roughly 10 cookies
¼ cup ground flax
¼ tbsp ground almonds
¼ cup coconut flour
1 small handful walnuts or any other nut / seed (optional)
2 tbsp coconut oil
1 tsp cinnamon
½ tsp vanilla extract
2 tbsp agave or another sweetener of your choice (if you like a sweeter taste, add a tsp of stevia too)
½ tsp bicarbonate of soda
1 tsp baking powder
pinch of salt
Pre-heat the oven to 175 C
Line a baking tray with baking paper
Add all dry ingredients to a mixing bowl and combine (crush the walnuts before adding them, or roughly break them up in your hands)
Melt the 2 tbsp coconut oil, and add that along with the egg, vanilla and agave
Mix well everything is coated and a dough-like mixture forms. This dough won’t look like bread or a pizza base, it’s more crumbly and will break apart easier.
Scoop a small handful of mixture and use your hands to squeeze and roll it into a ball
Gently flatten the ball onto the baking paper using your hands or the back of a wooden spoon
Repeat this with the rest of your mixture
Place the baking tray in the oven and bake for 10-12 minutes or until browned and fragrant
Remove from the oven and leave to cool