Toasted Walnut, Almond & Cacao Nibs Cookies

Gluten-free | Dairy-free | Refined sugar-free

Looking for a wholesome cookie that doesn’t spike your blood sugar and still satisfies your sweet tooth?

These nutrient-dense cookies are naturally sweetened with banana, rich in healthy fats from walnuts, almonds, and hazelnut butter, and topped with crunchy cacao nibs for a hit of antioxidants and chocolatey goodness. They’re soft, nutty, and perfect as a snack.

INGREDIENTS:

• 20g coconut oil
• 1 large overripe banana, mashed
• 60g walnuts
• 80g almonds
• 1 teaspoon baking powder
• 40ml almond milk
• 30g hazelnut butter
• sprinkle of sea salt
• cacao nibs, to sprinkle on top

Method:

1. Preheat the oven to 170°C (fan setting).
2. Line a baking tray with baking parchment.
3. Place the walnuts and almonds in a food processor and blend until they form a fine, flour-like consistency.
4. Gently melt the coconut oil over low heat, making sure it doesn’t come to a boil.
5. In a mixing bowl, mash the banana, then stir in the melted coconut oil, almond milk, and hazelnut butter. Mix until fully combined.
6. Sift in the walnut-almond flour mixture, along with the baking powder and a pinch of sea salt. Stir until a smooth, pancake-like batter forms.
7. Let the mixture rest for 5 minutes to thicken slightly.
8. Spoon the batter onto the prepared baking tray, leaving at least 3 cm between each cookie, as they will spread while baking.
9. Sprinkle cacao nibs on top of each cookie.
10. Bake for 15-20 minutes, or until golden brown.
11. Allow the cookies to cool on the tray for at least 10 minutes; they’ll firm up slightly while still remaining soft and fluffy inside.

Estimated Nutritional Values

Per cookie (based on a batch of 10):