Jess's chocolate chip cookies
Dairy-free / Gluten-Free
Jess has spent hours perfecting these cookies, and they taste just as good as they look! The ground almonds provide a hefty dose of vitamin E, an antioxidant responsible for preventing damage to cell membranes and helping to keep skin supple and hydrated. As these cookies are made from mostly fat-rich almonds, they will help keep you feeling full for much longer than a standard grain-based cookie — making them a wonderful afternoon snack to tide you over until dinner.
Makes: 12 cookies
Prep time: 15 minutes
Cook time: 15 minutes
4 cups ground almonds
⅓ cup maple syrup
½ cup melted coconut oil or butter
1 teaspoon baking soda
1 teaspoon vanilla paste or 2 teaspoons vanilla extract
2 teaspoons apple cider vinegar
⅔ cup chocolate chunks or chips
Pinch of sea salt
1. Preheat the oven to 180°C. Line a baking tray with non-stick baking paper.
2. In a food processor bowl combine the ground almonds, maple syrup, coconut oil or butter, baking soda, vanilla, apple cider vinegar, chocolate chunks or chips, and sea salt.
3. Blitz the mixture for 3–4 seconds, or until the chocolate starts to colour the dough and the mixture comes together. You can combine the mixture by hand, without a food processor; just make sure you use small chocolate chips so the dough will hold together.
4. Roll the dough into 12 balls and flatten with your hands. This dough will not spread in the oven.
5. Place the cookies on the tray and make sure they are not touching.
6. Bake the cookies for 12–15 minutes, and remove from oven as they begin to brown.
7. The cookies will be very soft after baking, so leave to cool completely on the tray.
⭐ Store in the fridge to keep them crunchy. You can freeze these cookies for 3 months; simply take out of freezer 1 hour before eating.
⭐ This recipe will work with any kind of chocolate; we encourage you to use dark chocolate that’s free from unrefined sugars.
Photography: Melanie Jenkins, FlashStudios.co.nz
Grow Younger With Great Food is the clever collaboration between Dr Catherine Stone and nutritionist Jessica Giljam-Brown. They share their knowledge of human health and the aging process, providing simple and easily digestible tips on how to naturally and safely improve how you look and feel inside and out, no matter your age. With over 90 delicious and fresh recipes to choose from, there’s something for everyone in this lip-smackingly good cookbook!
Recipe extracts: Grow Younger With Great Food, RRP$40, from selected bookstores nationwide.
AS FEATURED IN ISSUE 48 OF OHbaby! MAGAZINE. CHECK OUT OTHER ARTICLES IN THIS ISSUE BELOW