Sticky and delicious, these cookies are a healthier alternative to shop-bought ones. Refined sugars have no nutritional value, while natural sugars, such as the coconut variety here, contain a fibre called inulin. It’s not completely saintly but it has a lower glycaemic index, which makes it a little gentler on blood sugar levels. In combination with the oats, which are high in fibre, these cookies won’t cause a wild blood sugar spike.
GLUTEN-FREE (if using gluten-free oats)
SERVES 6 (makes 12 cookies)
PREP 10 minutes
COOK 10 minutes
CALORIES PER SERVING 260
75g coconut sugar
100g coconut oil, melted
90g rolled oats (gluten-free, if preferred)
150g ground nuts (almonds, cashews, hazelnuts)
1 tbsp finely chopped nuts (almonds, cashews, hazelnuts, walnuts, macadamia)
Pinch of ground cinnamon
Pinch of salt
100g plain dark chocolate (minimum 70% cocoa), chopped
- Preheat the oven to 180C/160C fan/gas 4. Line a baking tray with nonstick baking paper.
- Mix all the ingredients together in a bowl and then spoon the mixture on to the lined baking tray. Make sure each spoonful is well spaced out and flatten them down a bit so they resemble a cookie shape. How many cookies the mixture makes will depend on how big you want them – I usually make around 12, but they’re not perfect and nor should they be.
- Bake in the oven for 10 minutes then leave to cool on a wire rack. They’ll keep for a week in an airtight container.
Now buy the book
Our recipes are from 2 Weeks to Feeling Great by Gabriela Peacock, published by Kyle Books, price £20. To order a copy for £17.80 go to mailshop.co.uk/books or call 020 3308 9193. Offer valid until 30 May. Free p&p on orders over £20.
Extracted by Claire Coleman