I confess, I’m not usually the hugest lover of cookies, chocolates or sweets. I’m the one who gets excited about new Nakd bars or sugar free cereal. I kid you not. When it comes to food, even I admit I’m pretty boring. So, when my Oh Comely swap box partner asked me to include a favourite cookie recipe in her parcel, I was a little stumped. I decided to look at it as a challenge – find some healthy, vegan cookies that would tempt me out of my savoury snacking ways.
Whilst searching online, I came across a recipe that used almond flour, agave nectar (which, understandably has had mixed reviews concerning its sugar content – this could easily be subbed for a natural sweetener like Stevia) and dairy free chocolate to make them not only vegan, but gluten free. I thought it sounded ideal and, with the help of my trusted culinary partner in crime, Kieran and I set to work to seek out the ingredients in the hope of making something edible!
We were first held back by our inability to find almond flour ANYWHERE. Okay, slight exaggeration. Neither Sainsburys nor Holland and Barrett stocked any, so we opted for ground almonds instead. Close enough, right? Plus, protein. It’s a win win… we hoped! We picked up some dairy free chocolate drops and dark agave nectar and, as we already had the other ingredients needed, headed home to begin.
After leaving them to cool for roughly half an hour, we tested our first cookie, accompanied by a glass of soya milk… well, it had to be authentic! I loved the texture, even though they were slightly crumbly. Kieran wasn’t as won over as me to start with (which later changed after a few more!), as they weren’t quite the tough cookie texture he was expecting. Maybe next time we’ll use a banana or something else to firm them up a little, but for me personally, they were great.
We’ve already been ordered to make another batch for my Mum who fell in love with them too, so I think we’re on to something!