I’m not afraid to admit that the cookie jar in my work kitchen haunts me. It sits so innocently next to the herbal tea, often filled to the brim with all types of delicious goodness.
When I think about sweet treats they become almost irresistible, and yes, I do give in on occasion. Unfortunately when I do, I often pay for it a day later with horrible stomach pains. No matter how delightful at the time, the Butterscotch Fingers are never worth it (not even the chocolate covered ones). 😉
I’ve blogged previously about the benefits of having your own healthier treats ready-to-go and today I’m here to share another one of my favourite recipes for such an occasion.
I’ve spoken to several people over the course of my journey, and many advocate removing all sweets (and subsequently a lot of the joy) from your diet. Personally, I just can’t imagine a world without a little indulgence, so I figure if you’re going to do it – do it right!
While these are definitely a treat food, they’re also clean, vegan, sugar and gluten-free and damn delicious!
The recipe is thanks to the talented Belle Gibson and is from her book and app, The Whole Pantry. I’ve made a couple adjustments to suit my personal tastes.
Enjoy! They’re best with a cup of organic peppermint tea.
Clean Blueberry, Coconut and Cacao Cookies
- 130g almond meal (I often mix almond and hazelnut meal for a bit of flavour variation)
- 2 1/2 tablespoons of melted coconut oil
- 30g cacao nibs
- 2 tablespoons rice malt syrup (the recipe suggests maple syrup, but I opt for rice malt syrup as it’s lower in fructose)
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt flakes
- 1/4 teaspoon gluten-free baking powder
- A handful of organic blueberries or shredded coconut (or both, but you may need to up the almond meal / coconut oil ratio if you do add both!)
- Cold-pressed organic coconut oil spray (for baking)
- Preheat the oven to 170C
- Combine and mix all the ingredients in a bowl
- Line a baking tray with baking paper and spray the sheet with cold-pressed organic coconut oil
- Measure and roll 1 tablespoon of batter in to a ball and place on the tray. Flatten by pressing lightly in the centre
- Bake for 13-15 minutes – note* they will be soft but golden when ready. They will firm up as they cool. If you prefer super crunchy cookies, leave them in for a few extra minutes.
- Store in a sealed container for up to five days (I like to keep my in the fridge)