HI!
This cookie recipe came into my life via a nutritionist who was trying to wean us off sugar, so excuse the ‘worthy’/’granola’/’crunchy’ nature and look of them - if you can get past that, they are deliciously satisfying in their own right. I’ve made changes to the original for ease of baking as well as for flavour, but the nutritional value still stands.
Texturally, they are not entirely dissimilar from a coconut macaroon or German Zimtstern, however they are far easier to make - just tip it all in a bowl, mix, spoon out. They are also far, far less sugary; I think there is just enough sugar in them to scratch the itch when you want something sweet, which is enhanced through the natural aroma of the coconut and almond.
Speaking of sugar, I’ve used coconut sugar here but you can use a soft light brown sugar instead. Did you know coconut sugar is a direct substitute for caster sugar? It’s a good place to start if you want to incorporate less refined sugars into your baking, however it has a richer, toffee-like taste.The original recipe used sweetener, but I think I myself am too granola to ever cook with it.
There’s lots of ways you can change up the flavour of these: different ground nuts, 3 tbsp poppy seeds & zest of 1 lemon, 80g of finely chopped walnuts, cacao nibs or chocolate chips; you could also sprinkle them with demerara sugar for extra crunch. The recipe below is just a base.
Almond & Coconut Cookies
200g ground almonds
40g desiccated coconut
60g coconut sugar or soft light brown sugar
Pinch of salt
1 tsp cinnamon
2 large eggs
1/4 tsp vanilla extract
A few chopped nuts, to top (optional) - I used 8 walnuts
Preheat the oven to 180c/160c fan/GM 4 and line a baking sheet with parchment.
In a bowl, mix together all the dry ingredients.
Briefly whisk the eggs and vanilla together in a bowl or jug, then add to the dry ingredients and mix thoroughly until well combined.
Use a measuring tablespoon to spoon out the cookies onto the prepared tray, they will be approx. 25g each.
Wet your hands and smooth each drop of dough into a disc, roughly 1cm thick.
Top with some of the chopped nuts, if using, then bake for 15min until golden around the edges. Leave to cool on the baking sheet.
These keep well in an airtight container, but they will soften as time goes on. Best eaten fresh! You can easily halve the recipe or scale up.
Anyways, let me know if you make these - are they acceptably sweet or am I one step too far down the wearing hemp and eating bran road? Only time will tell.
Mia