Perfectly chewy cookies, bursting with divine Seed & Bean Hazelnut Truffle pieces, that also happen to be low in sugar and naturally gluten/grain free. Sounds like they must be too good to be true right?!
Well all we’ll say is the proof is in the eating and as this recipe is so quick and easy to whip up we would strongly encourage you to do so immediately! Pair with a cup of tea, your favourite latte or just enjoy by themselves for a truly special biscuity moment.
- 110g ground almonds
- 15g sesame seeds
- 60g runny light tahini or almond butter
- 60g brown rice syrup or maple syrup
- ½ banana
- 1 teaspoon bicarbonate of soda
- 6 Seed & Bean hazelnut truffles
- Preheat your oven to 175°C, line a tray with a silicone mat.
- Mash the banana with the tahini & your chosen syrup in a bowl before adding the almonds, sesame seeds & mixing to form a dough. Cut the truffles into 3 pieces each.
- Stir through the bicarbonate of soda & then fold in the truffle pieces.
- Spoon tablespoon sized amounts of dough onto your tray leaving BIG GAPS between them (they spread as they cook). Smooth the tops with the back of a wet spoon/knife & then bake in the lower half of the oven for 10 minutes.
- Leave to cool for at least 10-15 minutes on the tray (or they’ll fall apart) before devouring with great gusto. They’ll keep in an airtight container for 5-6 days but we highly doubt you’ll need to know this…..!
Phoebe Liebling is a London based Nutritional Therapist & award winning product & recipe developer. A running theme through everything Phoebe does is a passion to show how we can all make our food both incredibly delicious but also nutritiously beneficial, a pairing that some people may assume wouldn’t be readily achieved. More information on her clinical services can be found on her website, & you can find endless foodie inspiration with an added educational spin to it on her Instagram feed as @_naturalnourishment.