These cookies are little gems to have in the fridge for snacks, picnics, post workouts, for a cluster feeding energy boost or for nut friendly coffee mornings.
They are vegan and gluten free which is also a winner. The drizzle of dark chocolate over the top will assure any child that they are treats.
My two boys love these and I always hide a few away for myself to nibble on while feeding the baby.
Top tip: As much as we like to share sometimes you need something just for yourself. Hide your mummy snacks in a coffee cup so the children will think that there is only coffee/tea in there 😉
Ingredients:
- 100g blanched hazelnuts
- 100g almonds
- 100g sultanas (you could use raisins or dates)
- 50g pumpkin seeds
- 50g oats (use gluten free oats to make cookies gluten free)
- 2 tablespoons maple syrup
- 2 tablespoons Cacao powder
- 1 banana
- 50g 70% dark chocolate
Method:
- Place all of the ingredients except for the dark chocolate into a food processor and blend until a dough forms .
- Spoon the dough into a bowl and put into the fridge for 30 minutes.
- Preheat oven to 180 degrees celcius (fan)
- After 30 minutes, scoop out tablespoon amounts of chilled dough and roll them into a ball before pressing them flat into a cookie shape on a greased tin/ baking paper.
- This batch makes approx 25 to 30 cookies.
- Bake for 16 to 18 minutes.
- When cool, melt the chocolate and put it in to a piping bag or a sandwich bag and cut the edge off.
- Drizzle the cookies with melted chocolate and allow the chocolate to harden before serving.
- Store the cookies in an airtight container.
Advertisements
The cookies look good, but the chocolate drizzle puts them over the top.
LikeLike