I’ll admit, I left these in the oven a little too long as I was running all over the place yesterday with a million things to do and still made two batches of cookies, soup and dinner… plus I don’t have the world’s best oven so it’s hard to know when things are done. So I apologise for the burnt edges but I can assure you they taste yummy!
I wanted to make some quick, simple and healthy cookies for my book club so I started with these and added cacao, chia and quinoa flour for extra protein.
1 cup almonds
1 cup pecans
1 cup quinoa flour
1/3 cup pure maple or agave
About 7 medjool dates
3 tbsp raw cacao powder
3 tbsp chia seeds
2 tbsp coconut oil – melted
1/4 cup water
Preheat oven to 180.
Place the almonds and pecans in a food processor and blend until they turn into a flour.
Then add the rest of the ingredients and blend again until all the ingredients are well blended and it is a sticky dough-like consistency.
Line a baking tray with baking paper and take a large tablespoon full of the mixture and flatten it into a cookie shape using a spatula. Repeat this until the mixture is used up then bake for twenty minutes – no more or yours will burn like mine did! 🙂
Serve warm or leave on a wire rack to cool then store in an airtight container.
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