You see a plate of cookies. I see one of the ways I say “I love you!”
I make a batch of these big bites of yum once a week.
My husband I indulge in one over a cuppa and catch-up every morning while the kids are still in bed, and the girls eat theirs over morning read-alouds, on nature walks, or for pudding. They think they are getting a treat, which they are. But I feel like mama-sneaky because I know I am getting a heap of goodness into them too.
I adapt my recipe based on what we have in the house, and lately thanks to Covid-19 shopping adventures, also based on what I am trying to ration (eggs and flour). So it’s been all oats lately. Honey and maple syrup make them stickier but I’ve just had to stick with coconut sugar at the moment because I buy it in bulk and it is cheaper.
I sometimes make them in the food processor after mixing up a batch of sun-butter (sunflower seed butter) so that any bits of the spread I can’t mop up get mixed into the cookie dough.
Anyhow, here’s the recipe, from my kitchen to yours, with love.
Give them a go and tag me on instagram @myeverydaymatters if you do!
1. MELT THESE GENTLY ON THE HOB:
50g nut / seed butter + 1 tbsp tahini
150g honey / maple syrup / coconut sugar
2. CREAM THESE TOGETHER:
The melted butter, nut/seed butter, tahini and sweetener
2 eggs (or 2 chia eggs)
1 tsp vanilla extract
3. MIX THIS TOGETHER:
180g spelt flour
50g almond flour or 25g almond and 25g desiccated coconut (or skip altogether!)
2 tsp bic of soda
pinch of salt
4. POUR dry mix into the wet
5. STIR IN THESE:
Handful pumpkin seeds
Handful sunflower seeds
Handful crushed nuts
1 bar dark choc, chopped up
6. SHAPE into balls
7. BAKE 10-15 mins on 180c
8 LET THEM COOL (if you can wait that long!) – they might be crumbly until they do.
There you go. Super easy. Super yum. You’re welcome.
Don’t forget to tag me @myeverydaymatters if you bake a batch of your own!