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
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.