Until last week, I had never attempted to make cookies! I know. Quite unbelievable considering I have a sweet tooth. And I love chewy cookies. But when it comes to personal baking, I’m more of an energy ball/raw brownie/baked brownie/anything brownie kinda gal. But when one of my clients mentioned gluten and dairy free, 5 ingredient chewy cookies I had to give them a try!
So my client shared this recipe with me… and it looked so simple I decided to give it a try. However, after rummaging through my cupboards I realised I didn’t have any Tahini. Yes, the main ingredient! Being the lazy baker that I am, I decided I would find a suitable substitute for my cookies rather than go out to the shop (less than five minutes away!) and grab Tahini!
And here, troops, is where I found the magic ingredients. And we have Raw Candy to thank for this. So sorry to my friends across the pond, but I will try and encourage the Raw Candy girls to start shipping out of Bahrain because this stuff is AH-MAY-ZING!
Let me introduce you to: Maca Cookie Almond Butter
So the first time I made these cookies I made a fatal error. Due to my inexperience in the cookie baking department, despite the cookies being in the over for the recommended time, they felt too squigy to me, so I decided to leave them in for a few minutes longer. Some overzealous Instagram scrolling and 5 minutes later my cookies were burnt. Despite this clear fact (see photographic evidence) I held out hope that they might be OK, and proceeded to burn the roof of my mouth, tasting what is possibly the worst cookie ever. Not worth it!
So, my advice when you try (which you must do!) these cookies is go with the recommended baking time. Bring them out when they are still soft and they will harden up as they cool, whilst remaining deliciously gooey on the inside. Lesson Learnt.
Here we have it.
My 5-ingredient cookie recipe:
1 ½ cup almond flour
1/4 tsp baking soda
1/3 cup raw honey
½ cup maca cookie almond butter (of course you can just use almond butter)
1/2 tsp vanilla extract
(pinch of salt – doesn’t count as an ingredient in my book)
Dark chocolate (I use Raw Health Extreme Dark Chocolate)
And the oh-so-simple method:
Preheat the oven to 175 degrees Celsius.
Mix the dry ingredient together
In a separate bowl mix the honey, nut butter and vanilla together until fully combined
Add the dry to the wet ingredients and mix well
Add in any additional extras – like raisins and broken up chocolate pieces
Using a tablespoon, scoop up portions of the cookie dough, roll into balls and place on a greaseproof paper covered baking tray. Push down slightly so they are a little flat. They will expand in the oven so don’t put them too close together!
After 7 minutes – yes only 7 minutes!! – take them out and transfer onto a tray to cool.
Once cooled, enjoy the yummy gooey goodness of a gluten, dairy and refined sugar free cookie!
The benefits of using raw honey over refined sugar is that it contains antioxidants, it is a natural anti-inflammatory, and it is naturally very sweet so less is needed to have the desired sweetening effect. I used a honey we had been gifted, straight from the bees’ hive, in Saudi Arabia.
But just a note – yes these cookies are dairy and gluten free, and only contain natural sugar, but this does not mean they are good for you per se! They are still a sweet treat to be eaten sparingly, so make sure you share the batch with your friends.
Let me know if you try them, and how they go for you. I’d love to hear any adaptions, alternative versions and success stories.
Related: If you’re lazy when it comes to baking (like me) then this Lazy Girl’s 10 Minute Workout might interest you too!
Want to ensure you’re eating on track and aware of how the food you eat makes you feel? The BEST way to do this is to keep a log of what you’re eating. For all you know, gluten free may be the way to go, but without monitoring you’re eating habits, you won’t be aware! Get my free food diary template to keep track of everything, and make sure you are eating to feel your best: