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!

INGREDIENTS

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 eggs

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

 

DIRECTIONS

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!