I've never met a biscuit I didn't like.
Well except for Orange Creams, those things can die in a fire. Seriously Arnotts - is there anyone who actually likes them? We all know they're the last ones left in every packet of Assorted Creams. The world would be a better place of we removed the Orange Creams and doubled the amount of Kingstons - the true king of all filled biscuits. It even has 'king' in the name, what more evidence do you need? Kingstons are hands down my favourite biscuit ever, but since I started focusing more on a wholefoods diet there hasn't been a lot of room for them - until now. I give you: Almond Butter Coconut Cookies - aka The Healthy Kingston.
I'd like to pretend to feel bad about how many of these I've eaten but I just don't. In fact in the 8 days since I first tried this recipe I've made three batches. Hubby made them for a work shindig and used mini choc chips and an extra sprinkle of sea salt flakes on top instead of filling with chocolate ganache and as official quality control manager I can confidently say they were freaking awesome. They're less like Kingstons but quicker to make and still super delicious; I've included instructions for making them this way.
These biscuits would be delicious with any nut butter you have - I've made them using crunchy peanut butter and they were amazing, cashew butter would also be delicious. I use coconut or unrefined caster sugar in my recipes but if you don't have either of those you could use all maple syrup plus a little extra oat flour to get the right texture, or even regular sugar if you're not fussed about eating it. Really, the whole recipe only has half a cup of sweetener in it, and when combined with healthy fats from the almonds and coconut plus wholegrain oats it's much better for you than most biscuits.
There's not a lot else I can say to try and convince you to make them, so I'll just leave you with the pictures...
Almond Butter Coconut Cookies
(aka The Healthy Kingston)
Makes approx 24 individual cookies/12 sandwiched cookies
3/4 cup creamy almond butter
1 tbsp coconut oil, melted
1/4 cup maple syrup
1/4 cup unrefined sugar (or sweetener of choice)
1 tsp vanilla bean extract
1/2 cup oat flour
1/4 cup rolled oats
3/4 cup desiccated coconut
1/2 tsp baking powder
Generous pinch of salt
100g dark chocolate
2 tbsp coconut cream
(*or instead of filling with ganache, add 1/2 cup mini chocolate chips)
1) Preheat oven to 170 degrees Celsius. Line two baking trays with non-stick paper.
2) Place the egg, almond butter, coconut oil, maple syrup, sugar and vanilla extract in a large mixing bowl. Whisk until well combined.
3) Add dry ingredients (including choc chips if using) and beat with a wooden spoon until oats and coconut are completely incorporated.
4) Roll the dough into walnut-sized balls and place on lined trays. Flatten each cookie with your palm (cookies only spread slightly so will remain the same shape that you bake them).
5) Bake for 18-20 minutes or until golden, turning trays once during cooking. Allow to cool on tray for 5 minutes before transferring to a cooling rack.
6) Once cookies have cooled completely, melt chocolate and coconut cream together. Set aside for five minutes to thicken slightly.
7) Spread one cookie with a dollop of chocolate ganache then sandwich together with another cookie. Place on cooling rack to set, then store in an airtight container.
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