Honey Nut Crunch Cookies
GLUTEN FREE, GRAIN FREE, DAIRY FREE, SOY FREE, EGG FREE, PALEO
I confess, these lovelies were created by accident, a very happy accident I must say… or maybe I should call it luck? Either way I’m glad that these delightful bites of honey nut crunch are in my life!
I was busy in my kitchen attempting to re-invent Anzac biscuits in paleo form (and I’m pleased to report that these are the perfect Anzac consistency, perfectly chewy with a gentle crunch around the edges) buuuuttt, upon tasting, the flavour wasn’t quite like the Anzac biscuits of my childhood, in fact they tasted JUST like honey nut crunch cookies. No one in this house was complaining about the Anzac flavour glitch, not one little bit! I mean, seriously. Honey nut crunch? YUM.
It’s back to the drawing board for the Anzacs but I’ll very happily snack on these beauties in the meantime! In fact they might just be a new family favourite!
Recipe (makes 9)
75g dried dates
60g raw almonds (activated and dehydrated if you have time)
60g desiccated coconut
1 ½ tbsp raw honey
1 ½ tbsp tahini
1 tsp pure vanilla essence
Pinch of salt
50g flaked almonds
Method
Preheat the oven to 150C and line a baking tray with baking paper.
Place all your ingredients (except the flaked almonds) in a high speed blender or food processor and blitz until well combined, well processed, and sticking together well when pressed together with your fingers. You may need to scrape the mixture down a couple of times between blitzing to achieve the desired consistency.
Now transfer your mixture into a bowl and tip the flaked almonds in on top.
Using your hands knead the flaked almonds evenly through your cookie dough. Don’t fret if the flaked almonds break up a little, this will just add to the lovely rustic-ness of these cookies.
Next, using your hands, roll the cookie dough into 9 balls and place on your prepared baking tray.
Now gently press flat with your fingers. You want your cookies to be about 1.5cm-2cm in thickness.
Bake for 10-12 minutes or until the edges or your biscuits are golden brown and toasty.
These will be very soft and breakable when you first remove them from the oven. Allow them to sit undisturbed for at least 10 minutes on the baking tray before handling. As they cool they will firm up into irresistibly moreish honey nut crunch cookies! Enjoy!
Delicious raw honey nut crunch cookies ready for baking... you could totally gobble one down before baking, they are delectable!
