Reuben loves baking. He has perfected the art of scooping and leveling, weighing and his favourite part mixing – or turning on the ‘pink mixer’. If we are enjoying some downtime at home and I ask him what he would like to do his response is always “bake something Mummy?” and the next response “cookies?” the boy loves cookies and how can I blame him. I’m always trying to come up with some protein cookie creation to subside a bit of the sugar hit – some are fails and some are successes – these are SPECTACULAR. My past attempts at grain free cookies have always been disappointing, too much coconut flour makes things chalky and too much almond flour makes them dense but these are perfect.
I can’t wait to make them again – and in the grand scheme of ‘health’ foods they aren’t too bad. Relatively low carbohydrate, completely grain free and packed with protein and good fats. Perfect for growing toddlers and mummies too! Almond flour, coconut, grated apple and egg come together with some butter and a touch of brown sugar. These could be easily adapted to dairy free by replacing the butter with coconut oil and the chocolate with dairy free chocolate.
- 1 1/4 cups almond flour
- 50g chopped dark chocolate (I used lindt 85%)
- 1/2 cup dessicated coconut (shredded coconut)
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/4 teaspoon salt
- scant 1/3 cup brown sugar
- 1 apple – grated
- 1 egg
- 40g butter (3 Tbsp) melted
- 1 tsp vanilla extract
- Stir together almond, chocolate, coconut, baking powder, cinnamon, salt and sugar.
- In a separate bowl whisk together egg, grated apple, butter and vanilla, then add to dry ingredients and mix until just combined.
- Preheat oven to 180C (375F) degrees.
- Scoop dough onto tray (I used a medium ice cream scoop) and flatten slightly.
- Bake until edges begin to brown, 5-9 minutes.