If you’re on a restricted diet and you want to make something delicious, light but filling and rather indulgent, try these cookies. As an egg substitute, I use 1 tablespoon of chia seeds soaked in 3 tablespoons of water.
Ingredients
– 1/3 cup of unmelted coconut oil
– 3 tablespoons of coconut flour
– 2/3 cup of coconut sugar
– 2 tablespoons of chia soaked in 6 tablespoons of water (equivalent of 2 eggs)
– 2 tablespoons cashew nut (or peanut) butter
– 1/2 tsp baking powder with 1/2 teaspoon himalayan pink salt
– 1 tsp cinammon powder
– 2 tablespoons of vanilla extract
– 3 tablespoons cacao powder
– 2 tablespoons of dessicated coconut
– chopped and whole nuts to sprinkle on top while the cookies are cooling
Method
– preheat oven to 180 degrees centigrade for a fan oven
– mix all the ingredients together until combined
– line a baking tray with parchment paper and lightly coat with a thin layer of coconut oil
– bake for approximately 15-18 minutes and remove from the oven to cook for 10 minutes to reach optimal consistence
– enjoy!
