makes 14-16
It’s not easy making crunchy biscuits without using sugar but these cookies fit the bill. They contain lots of good for you ingredients but still retain a biscuit texture and are delicious to bite into.
- 110g (4oz) gluten free porridge oats
- 175g (6oz) ground almonds or almond flour
- ¼ tsp salt
- 1 tsp cinnamon
- 50g (2oz) chocolate chips
- 50g (2oz) raisins
- 50g (2oz) coconut oil
- 2 tbsps mild tasting runny honey or agave syrup
- 110g (4oz) tahini
- 1 tsp vanilla extract
1-2 baking trays, preferably lined with parchment
1 medium sized round pastry cutter
- Preheat the oven to 160°c (140°c fan) gas mark 2½.
- Process all but 3 tbsps of the oats until fairly finely ground and place both lots of oats into a bowl with the ground almonds, salt, cinnamon, chocolate chips and raisins. Mix to combine.
- Melt the coconut oil in a small pan with the honey, then remove from the heat and whisk in the tahini and vanilla extract. Don’t overheat the oil or it will melt the chocolate chips when combined.
- Combine the two sets of ingredients.
- Place a medium sized pastry cutter on a lined baking tray and place a tablespoon of the mixture into the centre. Press out with your fingers to produce a biscuit shape a little less than a centimetre thick. Gently remove the cutter and repeat the process.
- Bake for 8-10 minutes until browning, then remove from the oven and allow to cool on the trays for 10 minutes before transferring to a wire rack. Store in an airtight container in the fridge or freeze until needed.
Peanut Butter Cookies
Use smooth peanut butter instead of the tahini in the above recipe and top with a few salted peanuts pushed into the surface if you like
Image from Healing Cuisine by Barbara Cousins
About the Author: Barbara Cousins
I have been happily married for 55 years and have two grown-up sons and five wonderful grandchildren. I live in a small market town in the East Midlands.
After leaving college, I began my career as a home economist in industry before going on to teach Home Economics in secondary schools in Manchester. In my mid-thirties, my passion for health and nutrition led me to retrain as a nutritional therapist, beginning a new chapter dedicated to helping people improve their wellbeing through food and natural health.
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