Rainy season + kids at home = we need to be creative to keep them entertained with some healthy treats!
This is a recipe that I came up with when I had to keep my girls occupied with some activities during the heavy rain during Hong Kong summers. The beauty of this recipe is that you can whip this up in 5 minutes, get the kids busy with the shaping and bake it in 10 to 12 minutes, depending on your oven and the thickness of the cookies. There is also no such thing as "underbaked" with this recipe as all ingredients can be eaten raw! It's just almonds made into a cookie shape!
As a parent, I want my children to have healthy treats and so I try as much as possible to avoid processed ingredients. But my children want to have sweets that look and taste like the commercial products out there.
This recipe will satisfy both desires... Completely!
I used almond flour and almond butter as a base, coconut sugar ( a low GI sweetener) as the sweetener and flax seeds as an egg replacement.
The key is to use this almond butter with cacao butter. Because the whole cacao nibs are ground into this almond butter, it also has a good amount of cacao butter that will replace the butter in the cookie recipe. This will help hold the cookie together when it cools down after baking.
The other key is to to keep the size of the cookies the same so that they can bake evenly. I used a small ice cream scoop to scoop the dough and pass it to the children to shape the cookies.
Enjoy the nourising rain and cookie baking!
Flourless Vegan Chocolate Chip Cookies
(Makes about 20 to 21 peices of 7cm cookies )
1 Tbsp., Flax Meal
2 Tbsp., Water
250g., Almond Butter with Cacao
120g., Almond Flour
90g, Coconut Flower Sugar
1 tsp., Baking Soda
8 drops, Vanilla Extract
100g., Vegan Chocolate Chips
- To make the egg replacement, mix the flax meal and water in a small bowl and let is bind. After a few minutes the egg replacement will be ready to use. Set aside.
- Mix well the almond butter with cacao, almond flour, coconut sugar, venilal extract and baking soda in a medium mixing bowl.
- Add the egg replacement and vegan chocolate chips and mix well. Once the batter is mixed, it is ready for shaping! Scoop the batter with an ice cream scoop and shape them into balls with your hands (wash your hands well before making this!) . If you have little ones, it is the perfect time to get them involved.
Also now is the time to heat up the oven to 175°C.
- Space out the cookie balls on the baking sheet and press them down with your palmes. Make sure there is 2cm space between each cookie.
- Bake the Cookies at 175 °C for 10 to 12 minutes depending on your oven.
Let the cookies cool off on the baking pan for 5 minutes. When it is hot, the cookies are fragile but once it cools off, the cacao butter will help the cookie bind.
Serve hot with some vegan milk!
- To store the cookies, keep them in an airtight container in the fridge up to 1 month. Enjoy!