Sometimes a girl just needs a biscuit.
And the more chocolate this biscuit contains the better (although this really is more a good
rule for life rather than just being limited to biscuits). After a month that saw me catch two different colds, receive and then lovingly share a gastro bug and be involved in an accident that completely wrote-off my car I was in desperate need of a biscuit. These choc-chip cashew butter beauties were the answer.
The smell of freshly-baked biscuits is ubiquitous with happiness; it’s safe, comforting and instantly makes you feel better. If I thought about it I probably just needed to smell the biscuits rather than actually eating them all but my inner fat kid wasn’t ever going to let that happen. And so knowing I was going to be eating more biscuits in a day that any person ever should I thought I should give it the ol’ Fit Kitchen makeover. Trying to create a healthy choc chip biscuit when you’re already in a bad mood is going to go one of two ways: a fist-pumping success that lets you indulge without hating yourself afterwards or a complete and utter disaster that sees you not only lose your biscuits but also your mind. Fortunately for everyone, these biscuits were the former.
Now whilst they don't contain any refined flour or sugar that is not a license to binge and eat five biscuits at once. Healthy and nutrient-dense doesn't necessarily mean low-calorie, it just means that you can enjoy a fantastic tasting biscuit knowing that it's providing your body with nourishment. And these really do taste fantastic - not one taste-tester could believe they were healthy.
The recipe base is really versatile - you can substitute the cashew butter for any nut butter (I'm just currently in the middle of a full-blown cashew butter obsession) or you could add raw cacao powder to make double-chocolate-chip biscuits. Try buckwheat instead of oat flour for gluten intolerant friends or swap chocolate chips for craisins to completely change the flavour profile. They're also super easy to make so you can involve the kids in some healthy weekend baking. I haven't tried a vegan version using flax or chia egg, so that's next on my list of kitchen experiments. Any excuse to make another batch is fine with me.
Choc-Chip Cashew Butter Cookies
1/4 cup coconut oil
1/4 cup cashew butter
1/2 cup coconut sugar
1/4 cup maple or rice syrup
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp sea salt flakes
1 cup oat flour
1 cup almonds, blended into flour
1/3 cup dark chocolate chips
1 tbsp cacao nibs
1 tsp sea salt flakes, extra
1. Preheat oven to 160C and line an oven tray with baking paper.
2. Using an electric or stand mixer beat the coconut oil and cashew butter until combined.
Add sugar and syrup and beat for 1 minute more. Beat in the egg and vanilla extract until combined.
3. Beat in the remaining dry ingredients. Fold in chocolate chips and cacao nibs.
4. Shape walnut-sized balls of dough and place on the baking sheet, spacing balls 5-7 cm
5. Bake for about 18 mins or until lightly golden (the cookies will be very soft coming out of the oven, but they will harden as they cool).
6. Allow to cool for 5-10 mins on the baking sheet and then transfer to a cooling rack.
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