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This raisin and chocolate cookie recipe is gluten-free and in fact grain-free containing  healthy fatty acids, plenty of protein, no hydrogenated fat and no added sugar.  It is as crumbly and tasty as you should expect a treat to be but with a much better nutritional balance.

Besides, three of these cookies are likely to fill you up and leave you satisfied until your next meal.  Unlike low-fat and refined carb snacks, these provide a good balance of protein, complex carbs and healthy fats that add up to a low glycaemic load.  In other words: they release energy slowly over the period of several hours and give you a feeling of satisfaction without the need to over-eat.


One of the most satisfying (both for hunger and taste) snacks that you can quickly put together in less than 30 minutes from start to finish – certainly a home-made creation to be proud of.  So here is the recipe:


250g whole almonds (grind them yourself with a coffee grinder for better value for money as well as freshness)

130g desiccated coconut (non-sweetened)

70g of butter or coconut oil

3 tbsp olive oil

100g sultanas

2 eggs

1 heaped tsp bicarbonate soda

20g of dark chocolate chips (I like the 70% ‘Beyond Dark’ variety found in supermarkets)



The quickest way to make these cookies is by using a food processor.   You don’t even need to grind the almonds separately when using a food processor.  Pre-heat the oven to 200 C.  Start with the almonds first and process them until finely milled (about 30 seconds).  Then add the butter/coconut oil, olive oil, eggs and desiccated coconut and process again until combined well.  Mix the rest of the ingredients by hand: sultanas, chocolate chips and bicarbonate soda.  Form the cookie shapes with your hands and lay them on a baking tray.  There is no need to grease the tray.  Bake them in a  hot oven for 10 to 12 minutes, checking to see they do not overcook.  Let them cool down for 10 minutes after removing from the oven.


Enjoy them!

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