Chocolate peanut butter cookies

The secret ingredient is lentil flour! You can get this in the flour section at Woolworths (hopefully) if you can’t get you can replace with most other flours, spelt, gluten free, etc

What I loved about these is only a few ingredients, very quick to prepare and bake, and the texture was so good, you get that slight chewiness :)

In my practice you see people looking to improve the nutrition content in their diet and by making little changes like these biscuits (they will have biscuits no matter what!) instead of people buying biscuits that have calories and little nutrition to swapping for home made and improving the nutrient profile smile emoticon

You don't need to go without cookies!

Lentil flour has 25g of protein per 100g and 16g fibre! That’s pretty cool!

Lentils are an excellent food source for molybdenum too!  (1 cup of cooked lentils has 330% of your RDI!)

The main known function of molybdenum is to act as a catalyst for enzymes and to help facilitate the breakdown of certain amino acids in the body. Molybdenum combines with sulfite oxidase to catalyse sulfur-containing amino acids that are crucial for human health.

Did you know that peanuts are a fantastic source of biotin? (B7)

Yep, per 1/4 cup they have 88% of your daily intake.

Biotin is involved in blood sugar regulation and also in skin, hair and nail health

Yes they have sugar but as far as cookies go they are healthier than most due to the protein and fibre content, plus other vitamins and minerals.

Ingredients

½ cup of lentil flour

½ cup of peanut butter

½ cup of granulated sugar such as panella

1 egg

1 tsp vanilla extract

2 tbsp cacao powder

Method

Preheat oven to 160 c fan forced or 180 c normal

Mix together and roll into tbsp sized balls and place on a lined baking tray. Flatten the balls with slightly damp fingers or the back of a damp fork and bake for 10 minutes. Keep in an airtight container.

Shortbread biscuits with a chocolate sour cream filling

You can use coconut cream, cream in place of the sour cream or leave them plain

Ingredients

125 g butter

 1/4 cup maple syrup

2 teaspoons pure vanilla extract

1 ½ cups gluten free plain flour

1 tsp baking powder

For Choc Chip Cookies:

100 g  dark chocolate chips or chocolate chopped roughly

Method

Preheat the oven to 170 c and line a large baking tray with baking paper or a silicon baking mat.

With an electric mixer, beat the butter/maple syrup, and vanilla extract until well combined and creamy looking.

Sift the flour and baking powder into the mixture, and use a wooden spoon to combine well.

If making Choc Chip Cookies, mix in the chopped chocolate now.

Use hands to form into a dough.

Shape tablespoon sized balls of the dough on the lined trays. Use a fork to flatten the balls to about 1cm thick.

Bake for about 15 minutes until lightly golden.

Cool completely before storing in an air tight container. As a filling melt 80g dark chocolate and then add 2 tbsp sour cream, add a little sour cream at a time. Put a heaped tsp on each biscuit and sandwich together like a melting moment.

Tahini, honey and almond cookies

These are gluten free; always check your baking powder to make sure they are gluten free. These are more of a cakey biscuit, not crunchy. 

Makes 18

Ingredients

½ cup of coconut flour

½ cup of gluten free flour blend
1 tbsp tahini

1 tsp vanilla extract

1 tsp baking powder

1/8 tsp salt

100g butter

2 eggs (have at room temperature)

¼ cup of honey

¼ cup of slivered almonds

Method

Preheat oven to 180C.

In a large bowl put all your flours, salt, and baking powder.

In another smaller bowl soften your butter then add your vanilla and then beat in your honey, you can use a hand mixer, mix well and then beat in your eggs one at a time until thoroughly mixed in.Add tahini and mix.

Add butter/egg mix to the flours and mix well.

Roll into balls and place on a baking tray lined with baking paper then press a wet fork onto the balls to flatten them a little until they are pattie shaped. Then sprinkle on your almonds and gently press in.

Bake for 12 minutes, until lightly browned. Leave for 10 minutes on the tray then leave to cool on a cooling rack. Store in an airtight container; assuming you don’t eat them all that day!

4 ingredient chocolate shortbread

Ingredients

 

125g softened butter

½ cup coconut sugar

3 tablespoons raw cacao

½ cup coconut flour (approx.)

Method

Preheat oven to 150° c

Cream butter and sugar together until light and fluffy, fastest way is with a hand beater or similar. Mix in sifted cacao, then stir in ½ cup coconut flour, you may need a little more or less, it should come together like dough, and not be too sticky. Place onto a greased tray and press down with your hands to make a square shape and divide in 9 or 12 biscuits using a palate knife, fish slice or similar, no need to separate and they won’t expand. Bake for 25-30 minutes-they do not brown. Let them cool on tray.