Tasty, healthy recipes for everyday.
Fructose Free Almond Cookies
Time: 25 minutes | Serves: 10
- 1 cup raw cacao butter
- 1/3 cup raw cacao powder
- 1 tsp rice malt syrup
- 1/2 cup rice malt syrup
- 2 eggs
- 1/4 cup melted coconut oil
- 1/4 cup Mayver’s Almond Spread
- 1/4 tsp pure vanilla extract
- 1 cup coconut flour
- 1/4 tsp salt
- 1 tsp baking soda
1. Preheat the oven to 170c and line a baking tray.
2. To make the chocolate, melt the raw cacao in a saucepan and then stir through the raw cacao powder and rice malt syrup until combined.
3. Line a small (A4 size paper) tray with baking paper and then pour the chocolate into the tray and place into the freezer for 10-15 minutes. (You want the chocolate to be about 2mm thick so that when it is broken up, it is in chunks and not shards).
4. Whilst the chocolate is setting, make the cookie batter. Place the rice malt syrup, eggs, coconut oils, almond spread and vanilla into a food processor and process until combined and smooth. Then add the coconut flour, salt and baking soda and process again until well combined.
5. Spoon the mixture out of the food processor and into a mixing bowl. Remove the chocolate from the freezer when it is set and then chop up the chocolate into small chunks. Stir through about 2/3s of the chocolate chunks into the cookie dough until just mixed. Immediately mould into cookies and place onto the baking tray. Cook for 9-12 minutes and allow to cool slightly before eating.
The chocolate will melt everywhere, but that is the point! Trust me, it is surprisingly delicious.
* if you don’t want the chocolate chunks to be melted, you can sub for 1/3 cup raw cacao nibs and then drizzle the homemade chocolate over the cookies once they are cooked and cooled.
This delicious recipe was provided by the amazing Monica Yates