Nut & Cocoa Nib Cookies

So I'm a serious cookie lover. As a child I couldn't get enough of soft, chewy super sweet Chocolate Chip Cookies. Serve them with a glass of milk and I was more then happy. Nowadays I am a bit more aware of nutritional values and prefer wholesome nutritious alternatives to cookies as an afternoon-snack. Yet every now and then a cookie craving hits. I always have a tea or coffee in the afternoon and finding a good cookie that combines all the points on my list (nutritional value, taste, ability to be dunked without falling apart, yet no brick texture) it's a very serious business. :-) 

The recipe is a mere suggestion: use whichever kind of nuts, nut butters, oils and flours you like - just keep in mind to substitute liquid and dry ingredients with other ones in equal amounts. 

Almonds, Oats and coconut found their way into my food processor. A quick pulse and the mix will turn into flour. Stir in a couple of oats, coconut sugar, cinnamon and salt as well as whole nuts before adding the mix of wet ingredients. In the end stir in your cocoa nibs briefly. Roll into a long log, wrap in cling film and rest in the freezer for 30 minutes. Preheat your oven, bake let cool while brewing yourself a cuppa and enjoy! :)

Nut & Cocoa Nib Cookies

-makes about 30 small or 15 regular sized cookies

- 200g flour or grain of choice (e.g. oats)

- 50g whole nuts or nut meal

- 50g coconut sugar, can be substituted with the equal amount of sugar

- 1 tsp salt

- 1 tsp cinnamon

- optional: 1/2 tsp ground coffee

- 5 Tbsp Coconut oil

- 2 Tbsp Oil

- 3 Tbsp Honey

- 3 Tbsp Applesauce

- 2 Tbsp Date Paste (or soak and blend dates to make your own)

- +2 Tbsp Milk (use vegan if needed) 

- 40g Cocoa Nibs and/or 100g chocolate chips (extra-dark) 

1. Pulse all dry ingredients in a food processor until they are finely ground. 

2. In a separate bowl mix all ingredients except for the cocoa nibs/chocolate. Work the dry into the wet ingredients until just combined then add in chocolate/cocoa nibs with a quick knead. Form into a log, wrap in cling film and freeze for 30 minutes or longer (dough can be made in advance and kept frozen for up to at least 4 weeks).

3. Preheat your oven to 175 °C and line a baking sheet with parchment paper. Unwrap your dough and cut into slices about 0.5 cm thick. Assemble on your baking sheet and bake for 12 minutes until slightly browned. Remove and let cool for 10 minutes before serving them plain, with milk or a cuppa of choice. Enjoy!