A bit of a better for you chocolate chip cookie.

I love this recipe for many reasons, one of them being that it is a great way to use up some nuts you might just have left over or just lying around. But it is also a bit of a better for you cookie, it is still a cookie with fat and sugar, so don’t think you can eat endlessly without guilt, but is just a bit better cookie for your blood sugar and has a bit more protein in it. I normally have one coming back from a long walk and craving something sweet or as an afternoon snack to tie me over till dinner.

It is a very flexible recipe, as you can pretty much tailor this recipe to your need, depending on if you want it dairy free, gluten free or with what natural sugar or oil you like to use.

It is so easy to make, and once you find out the calculations of the recipe, it is easy to make with however many grams of nuts you have lying around.
For instance, if you have 100g of nuts, then need same grams of flour. Then half the gram amount to get the grams of chocolate chip cookies and the ml amount for liquids, so 50g/ml of oil and sweetener.
And then you can add a little salt or/and vanilla paste to taste, I personally like a bit of salt to even out the sweetness in the cookie.
So for good measures here are the ingredients listed in measurements, but you could just as easily make this with say 60g of nuts you had left over from something, and then 60g of flour and 30g chocolate and 30ml of the wet…..hope this makes sense.

100g nuts, like almonds, hazelnuts, pecans or walnuts.
100g flour (you can easily make these gluten free by using plain gluten free flour).
50g dark chocolate chips (use dairy free once for a dairy free version).
50ml oil, like coconut, groundnut or light olive oil.
50ml sweet freedom, agave or light honey.
Salt and/or vanilla past to taste.

Preheat oven to 175°C

In a blender, blend together nuts, flour and (salt), until finely blended. Transferee to a bowl and break up any clumps between your hands.
whisk together the wet ingredients, and with a fork, stir them into the flour-nut mixture, until it all comes together as a sticky dough.
Then stir in the chocolate buttons.
Take teaspoons of dough and roll into balls between your hands, place on a baking tray covered with baking paper, and press them a bit flatter to a cookie shape.
Bake for about 10 minutes or until lightly browned.
Let them stay on the baking tray for a few minutes, then transferee to a wire rack to cool completely.