Salt 'n' pepper antioxidant rich cookies. Photograph by You Need A Nutritional Therapist Ltd © 2018.
My clients often ask for healthy sweet treat recipes that'll fit into their new lifestyle plans; I have to say, if balancing blood sugar levels and eliminating gluten and dairy is part of the plan, it’s not always an easy task. Hence why I often find myself experimenting in the kitchen! Well, these cookies are definitely an experiment that paid off. While salt ‘n’ pepper cookies sound peculiar, I assure you they’re unbelievably moreish. What’s more is, with chewy goji berries and crunchy cacao nibs to indulge in, this recipe boasts an impressive antioxidant profile. If you’re looking to tickle a craving without the guilt, this recipe is for you.
80ml coconut oil
80ml brown rice syrup or agave
1 tablespoons nut milk
1 tsp vanilla extract
250g gluten free rolled oats
60g coconut sugar
3 tbsp goji berries
3 tbsp cacao nibs
3 tbsp raw coconut flakes
½ tsp coarse Celtic salt
1 tsp coarsely grounded black pepper
½ tsp bicarbonate soda
½ tsp baking powder
70g chopped dark chocolate (80%+)
Preheat oven to 325°F/ 170°C/ gas mark 3.
Line a baking tray with bleach free parchment paper.
Using a processor, roughly mill the oats.
In a mixing bowl add all the dry ingredients together and stir until evenly distributed.
In a small saucepan melt the coconut oil over low heat. Gradually add the milk, brown rice syrup/agave and vanilla and whisk until incorporated.
Remove from heat and fold into the dry ingredients until a dough has been formed.
Spoon out balls of dough and place 5cm apart from one another on the baking tray. Do not flatten them, they will flatten out while baking.
Bake for 10 mins or until lightly golden. Remove from the oven and allow to sit on the tray for 5 mins. Transfer the cookies to a cooling rack.
Store the cookies in an airtight glass or steel container at room temperature. They should keep well for 5 days (assuming you don’t gobble them all up before then).