Serves: 24 COOKIES
Prep time: 10 minutes
Cooking time: 12 minutes
1. Preheat the oven to 180°c then line a baking tray with parchment paper or a silicon mat.
2. If you keep your coconut oil at room temperature, place it in the fridge for 15 minutes, or until it appears solid. Remove from the fridge, if you keep chilled, and let it soften slightly so that you can easily spoon it out of the jar. If the coconut oil is too liquid the recipe won’t work and you will end up with flat tuiles.
3. Combine all the dry ingredients in a kitchen bowl.
4. Cream the coconut oil and coconut sugar in your mixer with the paddle attachment (or a large bowl using a hand mixer).
5. Add vanilla extract and almond milk. Continue to mix for another 30 seconds, and then add the dry mix until a dough forms.
You may need to scrape down the sides of the bowl to make sure all of the ingredients are thoroughly combined.
6. If the dough appears dry and crumbly, mix it for a little longer. If it is still crumbly, add a teaspoon of milk or two. Using the spatula, gently incorporate the chopped dates ad walnuts (or the chocolate chips).
If the dough appears too runny or soft, you can place the dough in the fridge. It does not affect the taste in anyway. Once cooled, with a tablespoon, scoop out a little dough at a time or shape little balls using the palm of your hands. You can also freeze the balls before baking and bake from frozen.
7. Arrange the balls on the baking tray with about 3—4 cm space in between. Flatten gently each ball to about 1 inch thick. Bake in the oven for 10-12 minutes, until edges are light golden brown.
8. Let to cool slightly and place the cooking on the cooling rack. The cookies may feel soft but they will firm up as they cool to a nice crumbly texture.
9. Store in an airtight container for up to 5 days. Let the cookies cool completely before eating them.
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Olivier is a Michelin trained chef, a registered Naturopath and Nutritional Therapist, embracing fully his passion for good food and healthy eating.