These are a 'healthy' cookie. In such that they are refined sugar free, gluten free and made with a mix of seeds and gut loving psyllium husk. Still to be enjoyed as a treat but a more nutritious treat is always what I aim for!
Being nut & grain free, they are great for any allergy sufferers and also fine for lunchboxes. Seeds are nutrient powerhouses, psyllium is healing for the gut, cacao is high in antioxidants and using coconut sugar and maple syrup as sweeteners provides an array of nutrients that are not present in conventional sugars. Overall, these are a far healthier choice but in no way less delicious.
I love to make in the afternoon and allow to cool slightly to enjoy warm with an afternoon tea. I would say they are their best a little warm but still delicious in the following days... if they last that long.
Ingredients
- 1 cup of sunflower seeds
- 1/4 cup psyllium husk
- 1/4 cup flaxseed
- 2 tbsp cacao powder
- 2 tbsp cacao nubs (optional)
- 1/4 cup coconut sugar
- 1/4 tsp baking powder
- pinch of salt
- 2 tbsp maple syrup
- 1/4 cup coconut oil
- 1 tsp vanilla essence
- 2 tbsp nut milk or coco cream or dairy cream (whatever you have on hand and is your preference)
- 75g of chocolate (I use a mix between dark and white)
Directions
1. Preheat the oven to 180 and add your seeds and psyllium husk to the blender to blitz until a powder is formed.
2. Transfer to a bowl and add all the other ingredients. Mix well to combine and then place in the fridge for at least 20 minutes to harden the mixture which makes it easier to form the balls.
3. When ready to bake, line a baking tray with unbleached, compostable baking paper or a silicon baking sheet and use a tablespoon to form little balls. Roll and then press onto the tray to flatten. The mixture makes roughly 9 large cookies or you can do many more smaller ones.
4. Bake for 18 minutes. Remove from the oven and allow to cool on the tray for 10 minutes or so and then enjoy! Will keep for a week in an airtight container.