Theses tasty, nutty, crunchy, gooey & chewy chocolate fudge cookies are a wonderful indulgent snack for all the family! Perfect for a paleo diet, gluten & dairy-free. Snack on with a glass of milk or relax and enjoy with a cup of tea.
Equipment
- Saucepan
- Oven
- Baking Tray
- Greaseproof Paper
- Mixing Bowl
- Spoon
- Wire Rack
Ingredients
- 50g Ground Almonds
- 35g Chopped Macadamias
- Pinch of Sea Salt
- 1/2 Tsp Baking Powder (GF)
- 1 Egg
- 4 Tsp Raw Honey
Method
- Firstly, melt the coconut oil (if you haven't already) you can do this by placing the coconut oil into a saucepan and on a low heat simmer and stir until it melts.
- Next, preheat your own to 180 degrees c and line a baking tray with greaseproof paper.
- Place all ingredients into a mixing bowl and beat with a spoon until fully combined and you have the same consistancy as peanut butter.
- Then, spoon the mixture on to the tray (about a dessert spoon per cookie) and smoothie into a round shape that is about 2cm thick.
- Bake in the oven for 10-12 minutes.
- Allow the cookies to cool on the tray before transferring them to a wire rack to completely cool.
- They should be soft on the inside and almost crunchy on the outside.
- Viola! Cookies to enjoy and share.
Print
Notes
Instead of using Raw Honey you could use sugar alternative Agave Syrup or sugar-free Yacon Syrup.
Click to enlarge
