This takes the biscuit! Sometimes there is nothing like a cup of tea & a crunchy biscuit. Who says you have to miss out if you are trying to eat healthily? These cookies are sweetened with coconut sugar (you could use honey if you prefer) & dates. They are super-charged with pistachios, sunflower seeds, protein powder (I use soya protein powder) & ground flaxseed too.
Pistachios add crunch, colour& texture, but they are also full of good stuff: monounsaturated fatty acids & anti-oxidants, so can help to reduce cholesterol levels & heart attack risk. They are also great sources of vitamin E, required to protect cells from free radical damage & excellent for healthy skin & also B-complex vitamins important for energy release. Pass the biscuits please! Also a great healthy biscuit for the kids!
I use an egg for his recipe, but for vegans, this can be substituted for a tablespoon of ground chia seeds soaked in 1/4 cup of water for 10 mins.
Makes: approx. 16 biscuits
Baking time: 10- 12mins
- 180g coconut sugar
- 125g coconut oil
- 1 egg or chia substitute
- 210g wholemeal flour or coconut flour
- 2 tbsp protein powder
- 3 tbsp ground flaxseed
- 1/2 tsp salt
- 1/2 tsp baking powder
- 50g unsalted pistachios
- 50g dates, chopped
- Preheat the oven to 160CºC/ 375ºF. Line a baking sheet with greaseproof paper.
- Mix together coconut oil & coconut sugar in a food processor. Pour into a mixing bowl.
- Stir in the egg (or chia gel).
- Add the ground flaxseed, protein powder, flour (you can use half wholemeal & half plain or coconut flour), folding them gently in to the biscuit mixture.
- Stir in 1/2 tsp salt, baking powder, pistachios, sunflower seeds & chopped dates.
- Roll teaspoonfuls of the biscuit mixture into balls & place on the prepared baking sheet. Squish down slightly.
- Bake for 10-12 mins. Allow to cool on a wire rack.
- These store in an airtight container in the fridge for 1 week
Don’t forget you can find my favourite recipes in my FREE eBook here.