3rd born has decided that 2nd born’s new pink Barbie electric toothbrush is the BOMB. Sure, an improvement from fishing around in the toilet bowl at every given opportunity……well, that is unless you are 2nd born! I’ve seen that toothbrush in his mouth for long periods of the afternoon, cleaning skirting boards, scrubbing stones in the garden & even giving the wood burning stove a little rub down earlier today.
Some days you just need sugar and there is little getting around that! And helllooooooo weekend – what better time than now!
I got the recipe from The Minimalist Baker and you can see the original here. I have adapted it a little to make it even easier and healthier by adding coconut sugar instead. These are really delicious! It doesn’t hurt that they are gluten free too!
But what is coconut sugar I hear you ask? And why do I use it here?
It is a natural sugar made from sap, which is the sugary circulating fluid of the coconut plant. Latest research shows coconut sugar supplies almost the same amount of fructose as regular sugar, gram for gram. It is very similar to regular table sugar, although the manufacturing process is more natural and it also contains some minor amounts of nutrients to go with it. If you’re going to use coconut sugar, then use it sparingly. It is slightly “less bad” than regular sugar, but definitely not something you should eat every day.
Critics put coconut sugar is in the same boat as honey. It is healthier than refined sugar, but definitely worse than no sugar at all.
I have been experimenting with different sugars and sweeteners over the past year. I like coconut sugar for baking – it’s unrefined as mentioned so that is a positive. I think you just need to remember that it is not miracle food nor does it give you a licence to eat sugar by the truck load. Moderation is key! But nothing wrong with that. These cookies are still better than shop bought processed biscuits nutritionally.
200g cup ground almonds
50g dark chocolate chips or chopped chocolate chunks – optional**
50g dessicated coconut
1/2 tsp baking powder
1/4 teaspoon sea salt
75g Coconut sugar
3 Tbsp coconut oil, melted
1/2 tsp vanilla extract
Combine ground almonds, chocolate chips, coconut, baking powder, salt and the coconut sugar.
In a separate bowl, beat egg vigorously until nearly doubled in volume. Whisk in the coconut oil and vanilla.
Add egg mixture to dry ingredients and mix.
Chill in the fridge for at least 30 minutes.
Preheat oven to 180 degrees.
Roll dough into about 15 cookies. Flatten slightly on baking sheet leaving some room between each.
Bake until edges begin to brown, 12 – 15 minutes. They should look golden but not too dark!
Remove from oven and leave for 5 minutes.
Then transfer to cooling rack.
These are DELICIOUS warm – especially if you have added the chocolate chunks!
**alternatively you can add raisins or dried fruit of choice.
Yours, still wishing she hadn’t finished all hers last night,