Ever since I first discovered Sarah’s philosophy in January, I’ve been all over her way of sugar-free thinking, and trying out her recipes and ideas has been high on my agenda.
I’m going to full a post on things I’ve learned on IQS and how it’s helped my training and general wellbeing, but in the meantime, here’s a killer recipe for sugar and gluten-free cookies.
They are super-sweet (without any of the bad, bad, white stuff in there) and are a great fix when all you can think about is chocolate. Oh, and quick and easy to make to boot.
Cacao Nib Cookies (Makes 16 small cookies, or about 9 big cookies)
(adapted from Love & Lentils recipe)
What you’ll need:
- 1 1/4 cups ground almonds
- 1/4 cup coconut oil, melted
- 3 tbsp rice malt syrup ( I used Clearspring Organic Rice Malt Syrup)
- 1/2 desiccated coconut (I actually used coconut flakes, blitzed in the food processor)
- 1/4 cup raw cacao nibs
- 1/4 tsp vanilla powder
- 1/2 cup roughly chopped almonds
- 1/4 tsp sea salt
- 1/4 tsp baking powder
1. Pre-heat the oven to Gas Mark 4/180C/350F
2. In a small mixing bowl, mix the melted coconut oil and rice malt syrup. In a larger bowl, mix together all the dry ingredients; ground almonds, desiccated coconut, cacao nibs, vanilla powder, chopped almonds, sea salt and baking powder.
3. Pour the wet ingredients into the dry and mix, mix, mix until you have a cookie dough consistency.
4. Line a baking tray with baking paper. Form cookie dough balls from the mixture, and spread these out evenly on the tray.
5. Pop ’em in the oven for 10-15 minutes until golden brown.
6. Cool on a wire rack. I highly recommend you try one whilst they’re still warm. Dreamy.