Choc Chip Almond Cookies (with nut-free alternative)
These cookies are not only delicious, they are jam packed with a diversity of fibres and resistant starches that will nourish your little one's gut bugs and help them to feel full so they can concentrate and thrive in the classroom. No more sugar highs and afternoon slumps!
These will keep for up to a week in an airtight container in the fridge.
INGREDIENTS:
- 1⁄2 cup diversity dough
- 2 cups almond meal (substitute with sunflower seed flour for allergies)
- 1 egg
- 2 Tbsp butter or ghee
- 3-4 Tbsp sweetener
- 1⁄2 tsp baking soda
- 1 tsp apple cider vinegar
- 60-80g quality, organic dark chocolate, chopped
METHOD:
- Preheat the oven to 170°C. Line a baking tray.
- Add all the ingredients (except the choc chips) into a food processor or thermomix and blend until combined.
- Mix through the choc chips.
- Put some coconut oil on your hands and roll the mixture into cookies and place onto the lined baking tray spaced evenly apart. Place the cookies into the oven and cook for 12-15 minutes, or until golden brown.
- Remove from the oven and allow to cool.
We create many more gut nurturing, kid-approved recipes during our Confidence in the Kitchen School Lunchbox classes. Click to learn more about how you can participate in these classes and create the flow you want when it comes to create lunchboxes every day of the school year.
This recipe is in our Nourish with Diversity e-book
