These delectable wee munchies are based on Tammy Credicott’s Kitchen Sink Cookies from her great book, Make Ahead Paleo. I frequently have one of these with a cup of decaf coffee and coconut milk for morning tea, oh yeah, livin’ the dream people! Livin’ the dream!
1 Cup ground almonds
3 Tablespoons coconut flour
1/2 Cup arrowroot or tapioca starch
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
Pinch of salt
2 teaspoons pure vanilla extract
1/4 Cup maple syrup (make sure it’s pure maple syrup and not maple flavoured sugar syrup)
2 Tablespoons melted coconut oil
1/4 Cup dark chocolate, can be chips, but I like to roughly chop up some Green and Black’s 85% cocoa chocolate, yummo!
1 Tablespoon mixed seeds, I use pumpkin, sunflower and linseeds, but whatever takes your fancy
1/4 Cup chopped walnuts
1/4 Cup sultanas
Pre-heat the oven to 180C.
Combine the dry ingredients and the sultanas in a large bowl. Add the rest of the ingredients and give a vigorous stir to combine.
Line a large baking tray with baking paper and scoop spoonfuls of mixture (I use a dessert spoon and get ~12 cookies) onto the tray. Moisten a fork with cold water and give the cookie mounds a bit of a squish. They don’t spread much in the oven so you need to get them in shape before they go in.
Place in the oven and bake for 12 – 15 mins, until they’re looking golden and smelling enticing. Then give in, be enticed and enjoy!