I am so excited to be sharing recipe number three for my mini Christmas series. Everyone really enjoyed the chocolate chip cookies I made a couple of weeks ago so I wanted to recreate something a bit more festive that you could share with your friends and family. These cookies come together really quickly and are a fantastic little gift idea for teachers or close friends. Wrap some up in cellophane or put them in a little Christmas box along with some chocolate and you have a delicious gift to give. I really hope you give these ones a try!
RECIPE (Makes 18 cookies)
1 cup almond meal
1/4 cup coconut flour
1 sachet vanillina (or 1 tsp of vanilla extract)
1 tsp baking powder
1/4 cup almond butter
1/4 cup honey
1/4 cup coconut oil, melted
100g 85% dark chocolate
½ cup pistachios (deshelled and chopped)
1/3 cup goji berries
Mix together the almond meal, coconut flour, vanillina and baking powder in a large bowl.
In a small bowl mix together the peanut butter, honey and coconut oil. When the mixture is well combined add it to the dry ingredients. Add the egg at this time to the dry ingredients. Mix all the ingredients until well combined.
Chop the dark chocolate into large chunks.
Add the chocolate, pistachios and goji berries to the cookie dough and mix until well distributed.
Line two baking trays with baking paper.
Roll the mixture into tablespoon sized balls and spread them out on the tray (about two inches apart).
Bake in 180C oven for 15-20 minutes or until just golden on the top.
Storage: Store in an airtight container in the pantry for up to a week (but I don’t think they will last that long!).