Before I started eating well, my favourite not-so-healthy treats were definitely cookies.. and crisps. Surprisingly, I wasn’t actually a huge chocolate fan.. but cookies, I could have eaten a lifetime supply of. If I had to pick, I would probably have opted for either a chocolate chip or really crunchy, oaty cookie.. perfect for dunking in a good old cuppa’ tea! When I set out on my journey to lead a healthy lifestyle and cut out all of the sugary processed foods, cookies soon became a thing of the past; well, until I realised that I could make them without having to include any of those things that is.
This cookie recipe is filled with a selection of natural, wholesome ingredients and is free from any dairy and refined sugars. The oats really do give these such an amazing crunch and texture variation and the cinnamon pecan combination adds a gorgeous nutty, spiced depth of flavour. Not only are these cookies incredibly delicious and healthy, but they’re also fairly straight forward to make, so you can rustle them any time you fancy a little sweet treat! These are a great thing to serve to friends along with some afternoon tea and I bet they’ll be pretty impressed when you tell them what’s they’re made of!
So, I’ve said there’s no refined sugar in there, which might leave you wondering what provides the sweetness? There are lots of delicious natural sweeteners available now, but for this particular recipe, I’ve chosen to use date syrup; as this has a divine, fruity, caramel like flavour that’s just so scrumptious! As this is a liquid sweetener, it also helps to add moisture into the cookie mixture and bind everything together, which acts as a sort of replacement for eggs and additional oil. In order to make this recipe dairy free, I’ve used coconut oil in place of butter, which I find works an absolute treat and also tastes of coconut.. so is absolutely delicious (like everything made from coconut does because coconut is just incredible obviously.) You could also make these cookies gluten free by using gluten free oats.. oh and oats are also a good slow releasing carb, so you could even incorporate these into your diet pre or post workout.. what a treat!
- 3/4 cup coconut sugar
- 3 tbsp coconut oil
- 3 tbsp maple syrup/honey
- 1 cup brown rice flour
- 2 heaped tbsp cacao powder
- 3 tbsp almond milk
- Pinch of sea salt
- 2 tbsp peanut butter
- 2 tbsp maple syrup/honey
- Pinch of sea salt
- Preheat your oven to 180c and line a tray with baking paper.
- Add the coconut sugar, coconut oil and maple syrup into a food processor and blend to cream the ingredients together. Place the remaining cookie ingredients into the food processor also and blend until everything is well combined.
- To make the caramel filling, mix together the peanut butter, maple syrup and a good pinch of sea salt to taste.
- Take some of the cookie mixture and mould into a small round shape with a slight well in the centre.
- Add a spoonful of the caramel mixture into the middle of the cookie and then shape some more of the cookie dough into a flat, round shape and pop this on top. Repeat for the rest of the cookies, until all of the mix is used up.
- Bake these in the oven for around 12 minutes, until slightly golden and crisp around the edges.
- If you have any leftover caramel sauce, you can add a little bit of almond milk to thin it out slightly and use this as a dip or drizzle over the cookies.