Dark chocolate, coconut and almond spiced cookies




These simple Christmas cookies, spiced with cinnamon and nutmeg, will fill your kitchen with the fabulous Christmas smells and taste delicious too.

Helen’s nutrition advice…..

They are packed with healthy unsaturated fats and vitamins and minerals. (Wheat free, replace dark chocolate with non-dairy alternative for dairy free, egg free).  Choose dark chocolate with 70% + cocoa solids as it is a powerful source of anti-oxidants and is loaded with magnesium, manganese, iron and copper. By the way magnesium is often known as the anti-stress mineral, so eating dark chocolate as opposed high sugar alternatives, can help you cope with the stress of Christmas shopping!.

Makes 10 – 12 cookies

2 cups of ground almonds
2 heaped tablespoons raw virgin coconut oil
1/2 mashed banana (you can freeze the other half for smoothies later)
5 squares dark chocolate (at least 70% solids chopped into chunks)
1 tablespoon almond butter
1 tablespoon agave nectar
1 teaspoon cinnamon
½ teaspoon ground ginger
½ teaspoon of ground nutmeg
Pinch of himalayan salt (table salt is ok too)

1. Turn on the oven to 170 degree Celsius.

2. Gently melt the coconut oil in a saucepan. Once melted add the agave nectar, the spices the ginger and a pinch of salt. Keep stirring over a gentle heat until it is all blended in, don’t boil it. Take off the heat and set aside.

3. In a mixing bowl mix together the ground almonds, the baking powder and add the almond butter.

4. Pour the heated coconut and spice mix into the bowl and mix together.

5. Next add the mashed banana and the chocolate chunks. Bring the mixture together to form a dough.

6. Line 2 flat trays with greaseproof paper. Place a tablespoon amount of the cookie dough onto the trays. Flatten out with the back of a spoon.

7. Put into oven for approximately 15 minutes. Allow to cool for 15 to 20 minutes and enjoy.