Almond, Coconut and Choc-Chip Cookie Recipe

Makes 10 Delicious Healthy cookies

I first made these cookies when my son was little, he has some food allergies and I struggled to find healthy gluten-free treats that were not overloaded with sugar, so decided to make my own. They are now a family favourite and loved by all, they are like a mix between a choc-chip cookie and macaroon. They are very quick and easy to make, give them a try and see for yourself.

Ingredients

• 80g Almond Flour
• 20g Coconut Flour
• 100g Unsalted Butter
• 75g Brown Caster Sugar
• 100 ml Milk
• 50g Guittard 63% Extra Dark Chocolate Chips
• Tablespoon Flax Seed

Method

Preheat the oven to 160 degrees/gas mark 3. Then cream the butter and sugar together until well mixed and fluffy. I use a good old-fashioned wooden spoon, but you can use an electric whisker if you prefer. When happy with the consistency pour in the milk and stir in gently. Don’t worry if it does not all fully absorb. It is there to provide some extra moisture when the dry ingredients go in

Combine the almond flour, coconut flour and flaxseed in a bowl and then mix into the sugar and butter. Mix gently until you have a light swidgey doughy mixture, it should be firm but not too stiff. Then fold in the Guittard extra dark chocolate chips, these are my favourite because they have a very rich chocolate flavour but if you prefer some less intense Guittard have lots of different chocolate chips you can try out.

Time to get messy

Take a dessert spoon and spoon out a heaped spoonful into your hand, then gently form into a small ball about the size and shape of a Ping-Pong ball. Roll in your hand to firm the ball and then gently flatten the top and bottom. Place this disc shaped cookie onto a greased baking tray. Repeat the process until all the mixture is gone. You should end up with approximately 8-10 cookies depending on your cookie portion size.

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Time to get cooking

Place the baking tray in your oven and cook for about 30-40 mins. Check they are firm to the touch and golden brown before removing them from the oven. It is vital that you leave them to cool before lifting them off the tray as they need a bit of time to firm up as they can be slightly crumbly when warm.

Loved by all young & old

These cookies are great for all ages and if making for younger children you can substitute the dark chocolate chips for milk. Don’t be shy to experiment with raisins or chopped nuts if you do not want to use chocolate. Store in an airtight container and eat within 3 days.

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