So much for my decision to post every week. I haven’t posted a recipe since August! But I have lots ready to be tested and posted for your enjoyment. What sort of recipes would you like to have more of? I would love your input so I know where to focus my efforts! You’ll find me on twitter or instagram with the handle @PilatesBarreDlk or on Facebook on the Vitality Nutrition or Pilates & Barre, Dundalk pages.
The reason I have been absent from your inbox is that I have been completing three courses and writing my Vitality Nutrition Plan for everyone! I am planning on expanding my studio and business over this year so no more courses but plenty of work to keep me busy! But for now I am enjoying having no deadlines looming!
So what do I have for you today! These cookies are gluten free, dairy free, minimal flour and sweetened with fruit and honey. They are high in fiber and protein. Really chewy and delicious! So delicious I forgot to take a decent picture of them for this post 😉 This was for my friends’ benefit.
- 100g oats
- 65g dessicated coconut
- 90g coconut flour
- 1 tsp baking soda
- 1 tsp cinnamon
- pinch ground himalayan salt
- 1 tsp vanilla extract
- 4-5 tbsp almond butter
- 6 dried dates (pitted, soaked in warm water for 15 minutes)
- 4 tbsp honey
- 2 large eggs (at room temperature)
- Preheat your oven to 180°C. Line a baking tray with greaseproof paper.
- In a food processor, add the soaked dates, honey, vanilla, almond butter, salt, baking powder, cinnamon and eggs and process until well combined and the dates are smooth.
- Scrape down any from the edges. Add the oats and dessicated coconut and mix again.
- Add the coconut flour to the mixture in tablespoons and mix each time until you have a dough.
- Using a large tablespoon, scoop out mounds of dough and roll into a ball and place onto the lined baking tray. Dip a butter knife in water, and use to lightly press down each ball of dough, 1cm thickness. These cookies will not spread or rise so make sure to make them the shape you want them prior to baking.
- Bake for 12-15 minutes, until they are golden on top and slightly brown along the edges.
- Allow them to cool for 10 minutes on the sheet try then move them to a cooling rack.
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