Quick and easy, high protein, healthy after school snack. I've used unrefined low GI coconut sugar and a jar of almond butter to make these cookies, easy and convenient to make. The cookies are crisp on the outside, chewy on the inside, very yummy and will satisfy any hungry family.
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Preheat oven to 170c (fan-forced) and line a large baking tray with baking paper.
Add the coconut sugar to a food processor or blender and process for several seconds to create a finer sugar texture (some brands can be quite coarse preventing it from dissolving into the mixture).
Measure out and pour 1 tablespoon of the oil sitting on top of the almond butter jar into the sugar and discard any remaining oil (if your almond butter is quite dry with no oil sitting on top, add 1 tablespoon of macadamia or olive oil). Scoop out the almond butter and add with the remaining ingredients. Process for approximately 15 seconds until a smooth mixture has been created and then starts to form a ball (don't over blend as more oil will release from the almonds, it won't make any difference to the baked cookies but you will just have oily hands when rolling).
Scoop out heaped teaspoons of mixture and roll into balls, approximately 2.5 - 3cm in diameter. Allow space between the balls of dough. Place a small square of baking paper over a ball and press down with the flat bottom of a small glass to shape and flatten (the flat cookie will be approx. 5cm). Repeat with each ball.
Bake for 15 minutes until firm and lightly browning on the edges. Allow to cool on the tray (they will crisp up more as they cool).
Store in an airtight glass container.
Coconut sugar is produced from the sap of the flower bud of the coconut palm tree and is a natural food sweetener. I use it when a dry sweetener is required. It has the benefit of a low glycemic index (low GI 35 compared to sugar at 68) and nutritional content. Use in baked goods as an occasional treat but don't overindulge. For a finer texture, add your coconut sugar to the small bowl of a food processor or blender and blend for 8 seconds or until it reaches a fine powder. The colour will lighten once ground.
Almond butter may also be called almond spread. It is finely ground down almonds to a texture resembling a paste. In my cookbook I have a recipe for roasted almond butter, which has extra flavour due to the roasting and a little organic salt added. If purchasing a commercial almond butter in a jar, make sure it's 100% almonds.
I have used large free range or organic eggs from a 700g carton in my recipes. Eggs are one of the few foods considered to be a complete protein because they contain all 9 essential amino acids, also studies have shown that lutein (yellow colour) in egg yolks protects against the progress of early heart disease.
Use an organic vanilla extract (not an essence) or vanilla powder. Vanilla makes a big difference to the flavour of a recipe, I recommend keeping to the quantities I have stated in a recipe. I prefer Madagascar pure vanilla extract manufactured by ‘Simply Organic’ and for powder, Vanillamax 100% pure, finely ground Madagascar vanilla beans produced by Bulletproof.
Baking Powder is a rising agent for baked goods. If substituting for baking soda you will need 4 times the quantity. Ensure you purchase a gluten free, no aluminum brand. Alternatively, you can make your own baking powder; 1 teaspoon of baking powder is equal to 1⁄4 teaspoon of baking soda and 1⁄2 teaspoon of cream of tartar. Note, that they should only be combined when preparing your recipe.
Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.