Chocolate Cookies (Gluten & dairy free / egg & nut free options)
Ingredients (makes 6-8 cookies):
- ½ cup almond meal (sub for buckwheat flour if nut intolerant)
- ¼ cup desiccated coconut
- 1 heaped tbls cacao powder
- ¼ tsp baking soda
- 2 tbls coconut oil, melted
- 1 whole egg (sub for 1 flax or chia “egg” if intolerant – 1 tbls flaxseed meal (or freshly grind 1 tbls flaxseeds) or chia seed + 2.5 tbls water)
- 1 tsp vanilla extract
- 2 tbls hulled tahini (or runny nut butter if not intolerant)
- Preheat oven to 170 degrees celsius. Line a baking tray with baking paper
- If using a flax or chia “egg” replacement, combine flaxseed meal or chia seeds and water in a small bowl. Set aside for 5 mins to form a gel-like consistency
- Combine all dry ingredients in a mixing bowl
- Melt coconut oil in a separate bowl. Add vanilla extract and tahini. Mix to combine. Pour coconut oil mixture into dry mixture.
- Whisk egg and add to mixture. Or add flax/chia “egg” into the mixture. Stir to combine well.
- Place in the fridge for 10-15 mins to firm up. This will ensure the cookies stay formed in the oven rather than go flat.
- Spoon mixture into 6-8 small balls onto baking tray. Press the top down slightly.
- Bake for 10 mins. Remove from the oven and cool completely on a wire rack before serving.
Tris is a Nutrition and Health Coach empowering people to create healthy practices and take control of their health. She currently works with individuals using a holistic approach, finding the root cause and relieving symptoms, helping people discover what foods work best for them and how to nourish their body. Graduating in 2020 with a Bachelor of Health Science Nutritional Medicine, Tris has a special interest in digestive and gut health, food intolerances, hormonal imbalances, thyroid conditions, performance and sports nutrition, and meal planning. Her interests in food intolerances stem from her personal experience with gluten and dairy intolerances.