Sometimes it’s easy to forget what recipes you have done in the past! And that is what happened to me this week.
My dear friend Tenina shared a recipe that I had posted on my FB page some time ago, and I had totally forgotten about it … I was so thrilled to be reminded of it as it is one of Tori’s favourites, so I made her a batch on the weekend (see here for recipe on Tenina’s website).
Having said that however it is not one of Bryan’s favourites! He likes cookies that have a bit of “chew”, whereas Tori likes softer cookies … and the cookies on Tenina’s site are exactly like that … a little like a coconut macaroon in texture … soft and fluffy but a tad fragile too, so you need to “press” them into a tablespoon measure to get the mix to stick together before baking. But I digress … back to Bryan and his cookie needs!
So once I was reminded of this recipe I decided to reinvent it (like they do on Masterchef!!!!!!), and make it into a firmer, chewier cookie … and to be honest I actually like this better.
In the original recipe I used rice bran syrup, but my preference now is for raw honey (I don’t use rice bran syrup anymore), and if you prefer you can use pure maple syrup. On occasion I have also swapped the coconut oil for butter and that works absolutely fine too.
These are not a sweet cookie … which is what I like about them. I have also incorporated cocoa nibs for a slightly “chocolate” taste without added sweetness, and they also provide a nice bit of crunch … another tick!
If you use desiccated coconut the cookies will be finer, but shredded or flaked coconut will make them chewier … which is what I love!
The cookies are dairy free, nut free and refined sugar free … so feel “free” to enjoy them anytime, and perhaps the kids might like one or two in their lunch boxes too!
- 200g honey (or maple syrup)
- 100g coconut oil (or butter)
- 1 tsp sea salt flakes, or ½ tsp fine sea salt
- 2 tsp vanilla extract
- 30g cornflour
- 50g water
- 100g desiccated or shredded coconut
- 200g rolled oats
- 40g Goji berries
- 40g currents
- 40g cocoa nibs
- Preheat oven to 160 degrees, fan forced
- Line two baking trays with baking paper and set aside
- Place honey, coconut oil, salt and vanilla into TM bowl and cook 6 minutes / Veroma / speed 2 / MC off
- Add the cornflour and water and mix 10 seconds / speed 3
- Add coconut, oats, Goji berries, currents and cocoa nibs and mix 10 seconds / speed 4
- Scrape around bowl and mix another 10 seconds / speed 4
- Put aside into a bowl and allow to firm up for 20 to 30 minutes
- Using a tablespoon measure and a small jug of water, dip your spoon into the water, then press it into the mixture to pick up a tablespoon of mix, with wet fingers release the mixture and roll into balls and place onto baking tray 5cm apart (mix will be a little sticky so use the water to dip your fingers into too)
- Press with your wet fingers onto the balls to flatten cookies for a smooth finish, or use the back of a fork to press into the biscuits if you prefer a rough finish
- Bake 12 minutes, turn tray around and bake for a further 10 minutes
- Let sit on tray for 10 minutes to firm up before moving to a cooling rack to cool completely before storing in an airtight container
- Keeps well for a couple of weeks (we have eaten them by this time so they may keep longer)
I have also incorporated cocoa nibs for a slightly "chocolate" taste without added sweetness, and they also provide a nice bit of crunch ... another tick!
The cookies are dairy free, nut free and refined sugar free ... so feel "free" to enjoy them anytime, and perhaps the kids might like one or two in their lunch boxes too!