PER COOKIE | 96cals | PROTEIN 2g | CARBS 3g | FAT 8g | FIBRE 0.5g

No-added-sugar coconut and choc-chip cookies

SERVES 20 | PREP 15 mins | COOK 15 mins

Light and chewy, these coconut-flavoured biscuits have a satisfying burst of chocolate. (See previous page for photo.) A not-so-guilty treat!

• ½ tsp canola or melted coconut oil
• 120g ground almonds
• 30g desiccated coconut (unsweetened)
• 60g coconut oil
• 1 large egg
• ½ tsp baking powder
• ½ tsp vanilla extract
• 40g soft pitted dates, finely chopped
• 40g dark choc chips (at least 70% cocoa solids)

COOK’S TIPS

If you don’t have dark chocolate chips, use any dark chocolate – as long as it contains over 70% cocoa solids – chopped into small pieces.

1. 1. Preheat the oven to 180°C/fan 160°C/Gas 4 and grease a large baking tray with the canola or melted coconut oil.
2. 2. Place all the ingredients, except the chocolate, in a medium bowl, add a generous pinch of salt and blitz briefly with a stick blender or in a food processor to make a slightly sticky mixture. You may need to add ½ tablespoon water, if the mixture is a bit crumbly. Alternatively, mix together by hand.
3. 3. Stir in the chocolate until well combined.
4. 4. Roll the mixture into 20 small balls and place on the greased tray. Flatten each of them until around 1cm thick, then bake for about 15 minutes, or until firm and turning deep golden brown around the edges.
5. 5. Leave to cool on the tray for a few minutes, then transfer to a wire rack. Store excess cookies in an airtight container in the freezer.