These paleo cookies are healthier versions of our favourite chocolate chip cookies but are gluten and dairy-free, free of true nuts and refined sugar. Whilst it is made of unrefined products, it's still high in saturated fat and sugars so these are still a treat!
INGREDIENTS - Makes about 22 cookies
103kcal (1g protein, 7g fat, 12g carbs)
80g coconut oil
60g agave nectar - I use Groovy Food Company
30g coconut syrup (could swap for maple syrup)
80g Merchant Gourmet chestnut puree
1 egg
2 tbsp vanilla extract
150g chestnut flour - available on Ocado, Sous Chef, Shipton Mill
1 tsp baking powdertsp salt
150g good quality dairy-free chocolate chips - I used Hotel Chocolat dark drops or Willie's
METHOD
Beat together together the coconut oil, agave nectar and coconut syrup with an electric whisk or mixer until creamy.
Add the vanilla extract, chestnut puree and egg and mix well.
Beat in the chestnut flour, baking powder and salt.
When well mixed, stir in the chocolate chips.
Shape the mixture into a large roll, around 3cm in diameter and wrap in cling film.
Chill for at least 1 hour.
Preheat the oven to 180c/ 350f/ Gas mark 4.
Cut the cookie dough into 0.5cm slices and arrange on a lined baking sheet.
Bake for 12- 14 minutes - they may seem uncooked in the middle but will continue cooking whilst they cool.
Eat warm or cool and store in an air tight container for up to 5 days.
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