This is a recipe you can indulge in without feeling too guilty. These cookies are free from gluten, dairy and sugar. And they are also super tasty. Hoorah!
I wish my photography skills were better..!
Here’s the recipe:
Preheat the oven to 175.C
In a mixer bowl, throw in 1/3 cup of coconut oil and 1/3 cup rice malt syrup. Beat until it resembles a thick cake batter.
Keep the beaters going and add 2 eggs slowly
1 tsp vanilla extract
1/4 cup raw cacao powder (I use loving earth)
1/4 tsp baking powder
a pinch of himalayan pink salt (or salt other than table salt)
keep beating until all ingredients are combined.
Stir in a 1/4 cup of raw cacao nibs (for some crunch) or even more if you like. (again, I use loving earth)
Dollop the mixture onto a baking sheet lined with baking paper. Cook for 10 minutes.
Cool on a wire rack.
Peanut Butter Cream
1/4 cup organic peanut butter
2 tablespoons almond milk
1 tablespoon of rice malt syrup (or as much as you like, depending on how sweet you’d like it to be).
mix all ingredients together until you have a lovely thick ‘icing’ type texture. Add more almond milk if you need to.
Make a sandwich with the cookies and peanut butter cream.
Try and stop at one. Impossible!