I know, I know, Christmas is long over… but who said milk and cookies are to be served on Christmas only? Santa is not the only one who loves this combo.
When I created the recipe for these cookies I was looking for a vegan alternative to our traditional chocolate chip cookies. The cocoa nibs provide for that perfect crunch contrasting the gooey center. And the sea salt gives the cookies just the right twist. I personally love the combo of sweet and salty!
P.s: The cookies also qualify for your healthy new year’s resolutions as they happen to be free of saturated fats, refined sugar, and gluten.
Ingredients (makes about 7 Cookies)
130g walnut meal
30g cacao nibs
2 tbsp cacao
2 tbsp maple syrup
2 tbsp coconut oil
a pinch of baking powder
a pinch of sea salt flakes
a dash of vanilla bean powder
Preheat the oven to 180°C.
In a bowl combine all the ingredients and stir well until everything is mixed and you're left with a smooth batter.
Next you can either form the dough into cookie shapes by using your hands or a spoon if you prefer. Place the cookies on a lined or greased baking tray and bake the in the oven for 10-15 minutes until crispy. Be careful mot to burn them!
Leave them for at least 10 minutes to cool and sprinkle them with some more sea salt flakes.
Enjoy with a glass of cold almond mylk.