MAKES 10 COOKIES | PER COOKIE: 189 CALORIES | 4.1G PROTEIN | 14.9G CARBS | 13.1G FAT
Easy, quick and delicious cookies made with wholesome ingredients and full of fibre, protein and heart-healthy fats. Crisp on the outside and soft and chewy on the inside, I love how simple they are to make and bake.
coconut oil, to grease
2 tbsp milled flaxseeds
4 tbsp cold water
250g crunchy hazelnut butter (almond or peanut butter can also be used)
160g pure maple syrup or honey
2 level tsp gluten-free baking powder
2 tsp ground cinnamon
2 tsp vanilla extract or powder
4 tbsp chopped hazelnuts
1 Preheat the oven to 180°C. Lightly grease a baking tray with coconut oil or line with non-stick baking paper.
2 First, make the flax ‘egg’ by mixing the milled flaxseeds with the cold water in a small bowl until well combined. Set aside to thicken up for 10 minutes.
3 Mix all the remaining ingredients except the chopped hazelnuts in a larger bowl, then add the flax ‘egg’. Stir until the almond butter and maple syrup are well combined and they form a sticky dough. Use a tablespoon to divide out the dough to form the cookies, gently pressing down each one onto the baking tray. The mixture may be too sticky to even roll into balls first, so just smooth them out with the back of the spoon. Scatter the chopped hazelnuts on top, pressing them in slightly.
4 Bake in the oven for 20–25 minutes, until they’re firm to touch and turning brown on top. Allow to cool on a wire rack for 10 minutes before serving. The cookies can be kept for up to three days in an airtight container.
